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Syrup carrots - A sweet and juicy side dish

>> Tuesday 23 March 2010

I love serving a good number of interesting vegetable side dishes with a roast dinner and this way of cooking carrots livens up this particular vegetable in a way that does not distract you from preparing the roast.

Ingredients

(Serves four)

8 medium carrots (quartered)
25g butter
1 tbsp syrup
1/2 tsp salt
50ml water

Method

Peel and cut the carrots (into what ever size you wish to be fair) and place in a wide-bottomed sauce pan.
Add the water, which should cover the bottom of the pan without submerging the carrots.
Turn on the heat and once the water starts to boil, reduce to a simmer and add the salt, butter and syrup and stir well.
Depending on the heat of your hob the water will boil away before long, so over the next 20 minutes add a splash of water when necessary.
The idea is that the carrots retain much of the water and its flavour and goodness is not lost by the usual boiling. Any liquid that is left in the pan is perfect for drizzling over the carrots for serving.

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Whiskey inspired liver and bacon surprise

The surprise in this recipe is the whiskey, which you can add liberally to the dish as the taste compliments liver superbly. Liver and bacon is traditionally served with mash, but it also works well with plain rice, especially as this recipe has a great deal of sauce.

Ingredients

4 rashers of smokey bacon
250g of pigs liver
1 large onion
50g of frozen garden peas
1 tbsp of plain flour
1 tsp of white pepper
1 tsp of celery seeds
1 tsp of coriander seeds
2 tbsp of whiskey
500ml of beef stock

Method

Start by frying the bacon, which is best cut into thin strips, in a hot pan (no oil needed) for five minutes. Cook for a little longer if you like your bacon crispy.
Remove the bacon and fry the chopped onion in the same pan until soft. Remove the onion
In a bowl mix the liver (chopped into bite sized pieces) with the flour, white pepper, salt, celery seeds and coriander seeds.
Heat some oil in the same pan as you used to cook the bacon and onion and then add the liver.
fry for 7 or 8 minutes, moving the liver around the pan regularly as you don't want it to go tough in places.
Remove the liver and with the pan still on the heat add the whiskey, shortly followed by the stock and stir well to get all the flavour off the pan. You could make a little roux sauce before adding the stock to help thicken the stock.
Now add the frozen peas, liver, bacon and onion to the pan, or if your pan is shallow place all the ingredients in a saucepan.
Simmer gently for 15 minutes.
Check for seasoning before serving.

Serve with plain rice and steamed spinach.

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Quick Banana Bread Pudding

This is quite possibly the quickest and easiest sponge pudding I have ever made. It doesn't look fantastic, but it tastes great, while it is almost impossible to ruin. Get the measurements wrong, or the cooking time wrong and it just creates something different, but still lovely to eat.

Ingredients

2 ripe bananas
100g butter
100g muscavado sugar
100g self-raising flour
2 tsp of cinnamon powder
25g sultanas.
2 eggs
a splash of milk


Method

Start be melting the butter and then mash in the bananas (ripe is best here).
In a bowl mix together all the other ingredients and then mix it in well with the banana mush.
Place the mixture, which if too dry can take extra milk, in a 6inch squared dish.
You can either cook this in a pre-heated oven at 200 degrees for 25 to 30 minutes, or in a microwave on full power for 10 minutes.

Cook it too much and it can turn crispy, which I love. Cook it too little and it can still be runny in places, which I also love. So all in all, you can not go wrong!

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