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Chicken and mushrooms in white wine sauce

>> Sunday 31 January 2010

This recipe is my take on the simple, yet delicious, chicken and mushroom with a white wine sauce. The main differences from this traditional dish is the inclusion of celery and celery seeds and a less creamy sauce. I hope you enjoy this easy and inoffensive dish, which is a hit with young children too.

Ingredients

300g of diced chicken (which ever part of the bird you prefer)
1 onion
2 garlic cloves
100g of chestnut mushrooms
100g of shiitake mushrooms
2 sticks of celery
1 pint of chicken stock
150ml of white wine such as Sauvignon Blanc
250ml of full fat milk
50ml of double cream
25g of butter
50g of plain flour
2tsp of dried oregano
1tsp of dried parsley
1tsp of celery seeds
salt and pepper to taste - this dish does need a good pinch of salt I feel.

Method


  1. In a little olive oil sweat the chopped onion and garlic for five minutes.
  2. Add the diced chicken and over a medium heat cook for another five minutes
  3. Add the two types of mushroom, both chopped, celery and the herbs and celery seeds.
  4. Keep stirring for 5 minutes and the add the wine.
  5. Simmer for five more minutes and then add the chicken stock.
  6. Leave to simmer while you make the roux-style sauce.
  7. In a separate pan melt the butter and then take off the heat and stir in the flour. Return to a low heat and add the milk. Stir continurously and when the sauce begins to thicken add the cream.
  8. Now mix this sauce in with the chicken and stir and continue to simmer for another five minutes. 
  9. In all the cooking should take between 45 minutes and an hour, but just make sure the chicken is cooked through.
  10. Add pepper and salt if required.


Please note the sauce is very runny, but this works perfectly with a plate of rice to soak it all up.

Serve with rice.

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Green Peppercorn Sauce for steaks

>> Friday 29 January 2010

A good piece of beef is a pleasure that is hard to describe. If a fabulous fillet of beef, or a rib eye steak is seasoned and cooked well it does not require a sauce to be enjoyed. However, a side green peppercorn sauce is a fine accompaniment, or for a lesser cut of beef it can save the day. Here is a simple recipe to create a cultured and flavoursome sauce that will treat you palette and wow your diners.

Ingredients

1 heaped tsp of green peppercorns
1 shallot (or half a small onion)
150ml double cream
2 tsb of Coleman's English mustard
Steak juices
2 tbsp brandy

Method


  1. Using the pan in which you've cooked your steaks add the finely diced shallot or onion and cook while the pan is still hot.
  2. The onion will brown quickly so keep stirring and add the brandy.
  3. After a matter of seconds and the green peppercorns and using the back of the spoon or spatular gently crush them.
  4. Add the cream and mustard and reduce the heat to low and simmer, while constantly stirring, for five minutes.
  5. If possible add the juices that have come from the beef steaks that have been resting on a plate.


Enjoy with your streak of choice - my recommendation is a rib eye steak smothered in cracked black peppercorns.

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Fruit and nut oat cookies

>> Thursday 28 January 2010

Oat based biscuits and cookies are my favourite, so much so that I try and fight the urge to make them as I can't help but eat them all within hours regardless of the damage done to my waistline. However, if you can control yourself then please try this recipe as they are fantastic.

The base of these cookies, everything but the fruit and nuts, should be the base for many alternative versions, such as ginger or cherry or chocolate, or a combination of all three.

Makes roughly 10 cookies - enough to keep a family happy for a day or two.

Ingredients:

150g softened butter
40g caster sugar
60g muscovado sugar
90g self raising flour
125g porridge oats
100g of raisins, sultanas and chopped glace cherries (or your combination of choice)
50g chopped almonds and macadamia nuts (or your nuts of choice)

Method:


  1. Preheat your oven to 180 degrees and line a baking tray with non-stick baking paper.
  2. In a bowl beat the soft butter and the two sugars together until the mixture is fluffy.
  3. Mix the flour and oats together and then stir in to the butter mixture. Stir well.
  4. At this point you can add your choice of ingredients, but in this case it is a mixture of fruits and nuts. Again stir well.
  5. Divide into ten equal portions and roughly form into balls. Place each ball on the baking tray (you may need two trays) and pace in the even. They will resemble cookies after cooking, trust me.
  6. The cookies will take roughly 15 minutes and you can tell as the edges begin to darken.
  7. Leave on the baking tray for at least five minutes to firm up before moving them to a wire rack to cool.


I'd love to hear your alternative cookie versions.

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Roast Guinea Fowl and Streaky Bacon Recipe

As promised here is a simple recipe for roasting the game bird Guinea Fowl. Check out what is guinea fowl if this is a new animal for you. It is important not to overcook and dry out the bird, which has a subtly gamey flavour.

Ingredients:

1 guinea fowl - which is usually the size of a very small chicken
4 rashers of streaky bacon
3 sprigs of thyme
2 cloves of garlic
a knob of butter

Method:


  1. Pre-heat your oven to 180 degrees.
  2. Crush the garlic and place it with the thyme in the cavity of the bird.
  3. Smear the butter over the skin of the bird. Don't worry if this is too unhealthy for you, but it makes the skin gorgeous.
  4. Place three of the bacon rashers from left to right over the bird and one from top to bottom over the top.
  5. Put the bird in the oven for an hour. Please note that this may differ depending on the size of the bird.
  6. After 30 to 40 minutes remove the now crispy bacon and continue cooking the guinea fowl.


Separate the legs and breasts and serve with the bacon. This is delightful with sweet potatoes, steamed vegetables and a cider gravy.

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What is Guinea Fowl?

>> Tuesday 26 January 2010

Having enjoyed Guinea Fowl tonight I will shortly post up a short recipe for Roast Guinea Fowl , but before I do, here is a run down on one of the lesser known forms of poultry.

Guinea Fowl (pictured) is considered a fine game bird and is famed for its diet of insects, making it a friend of farmers across the country. However, it is native to West Africa, but the ones on offer is unlikely to come from anywhere so far away.

It is similar to chicken, but slightly gamey, but not to the extent of pheasant for example. It is a lovely roast option for a meal for two and tastes fantastic with a topping of crispy bacon.

The juices given out by Guinea Fowl can help create a lovely sauce or a cider gravy.

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What is the difference between a Stew and a Casserole?

>> Monday 25 January 2010

I am a big fan of stews and casserole, but what is the difference between these two very British cooking concepts? Does it matter? Well, probably not, but generally if it is cooked in the oven I call it a casserole and if it is cooked in a saucepan I call it a stew.

I think by definition a casserole is a meal cooked in a dish with a fitted lid, whether the process was slow or fast, although usually casseroles do cook slowly. Stewing is on the other hand more obviously a slow method of cooking and is traditionally done on a hob.

It does not seem to be a big deal which word you use, but both meals are fantastic options for an easy, convenient and warming meal. They are perfect for using up all the leftover vegetables you have lying around and they allow you to be adventurous with the flavours you include.

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Mixed game meat and tomato stew

>> Sunday 24 January 2010

Following interest in a previous game meat recipe, I decided to attempt a new creation. While the first was a casserole this one can be a classed a stew. What is the difference between a casserole and a stew? Follow the link to find out. This recipe focuses on the flavour of the game meat, a rich tomato sauce, a strong taste of thyme with celeriac providing the substance.


This has only been tested the once, but it was an overwhelming success, so I am confident in recommending it.  Don't worry if you have alternative game meat for this dish as it will work with venison and others just as well.

Serves: 4 as a main meal


Ingredients
350g mixed game meat - pigeon, partridge, pheasant and mallard.
400ml tin of chopped tomatoes
600ml of beef stock
Half a medium celeriac - cubed (pictured below)
1 medium onion
2 cloves of garlic
2 medium carrots
2 fresh tomatoes
1 tbsp tomato puree
3 sprigs of thyme
2 tsp of dried thyme
2 tsp of salt
1 tbsp of coriander powder


Method


  1. In a little olive oil in a large saucepan heat the chopped onion and garlic until soft.
  2. While that is cooking, mix half the salt, coriander powder and dried thyme with the chopped game meat in a bowl.
  3. Add the meat to the onion and stir continuously or the meat will stick to the pan.
  4. After 5 minutes add the tomato puree and tomatoes roughly chopped (not the tin), mix and reduce the heat.
  5. Now add the beef stock, tin of chopped tomatoes, cubed celeriac and sliced carrot. Using scissors cut the sprigs of thyme and add to the saucepan.
  6. Add the remainder of the salt, stir and place the lid on the pan.
  7. Now leave to simmer of an hour, stirring occasionally.


Serve with steamed green vegetables and jacket potatoes.



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Parsnip and sweet potato soup recipe - Perfect winter warmer

There is nothing better on a cold winter's day than a simple root vegetable soup served with freshly warm crusty bread. Well, it is not bad at least!

This recipe is predominately parsnip, but the accompanying vegetables are interchangeable, so go with what ever you have available.

Serves: 4

Ingredients

5 medium parsnips
2 medium sweet potatoes
1 large carrot
1 medium onion
2 cloves of garlic
3 sprigs of fresh thyme
1 tsp of dried basil
1 tsp of dried parsley
300ml chicken stock
300ml vegetable stock
200ml milk
splash of double cream


Method


  1. Chop the root vegetables and boil for 20 minutes in lightly salted water
  2. Sauté the chopped onion and garlic in a knob of butter for 5 minutes, until soft.
  3. Add the stock and herbs to the onion and garlic and simmer gently until the root vegetables are ready to strain.
  4. Add the cooked root vegetables into the onion stock mixtures and blend to a puree using a blender, or a hand blender if you have one.
  5. Add the milk and cream, mix well and add salt according to taste. Depending on the quality of your stock the soup may need a kick from salt and/or black pepper.


Serve with warm bread.

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Pork chops with shiitake mushrooms

>> Saturday 23 January 2010

This awesome recipe is inspired by one of the great Delia Smith's favourite recipes. The flavour that this recipe gives the pork chops is quite exquisite, if I do say so myself.

Serves 2

Ingredients

2 pork chops
200g shiitake mushrooms
fresh thyme
juice of half a lemon
25g plain flour
100ml warm water
salt and plenty of cracked black pepper
1 tbsp of double cream and 1 tbsp of soft cream cheese whisked together.

Method


  1. Heat the oven to 200 degrees.
  2. Start by heating a little oil in a pan and then seal the pork chops a minute on each side.
  3. Place on tin foil, which is large enough to turn up around the edges, and season generously with salt and pepper.
  4. In the same pan, adding more oil if necessarily, fry the chopped shiitake mushrooms until soft. Add the lemon juice and mix until absorbed.
  5. Mix in the flour and then add the water and simmer until the mixture is thick.
  6. Turn off the heat and mix in the soft cheese and cream mixture.
Serve with steamed vegetables and baby new potatoes.

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Guide to herbs and spices

>> Friday 22 January 2010

I hope to create a guide to herbs and spices in the near future, but in the mean time the link below is a nice brief overview to a great number of ingredients used in cooking, from capers and cassia bark (used in a recipe this week) to poppy seeds and paprika.

Guide to Herbs and Spices from Good Cooking.

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Chinese style aubergine recipe - sweet, spicy and delicious!

I was taught how to cook this aubergine (egg plant) dish by a cook in Guilin, China and the intense sweet and spicy Chinese flavour can be recreated by ingredients available in England.

Ingredients:

2 medium/large aubergines
2 green finger chillies
2 cloves of garlic
50g muscavado soft brown sugar (Chinese rock sugar would be better if available)
2 tbsp shaoxing rice wine
2 tbsp rice vinegar
Handful of chopped spring onion and coriander
Salt to taste
Vegetable oil for cooking

Method

Aubergines can have a rather bitter taste, but this can be reduced by sprinkling the freshly chopped chunks with salt and leaving them to sit for about 25 minutes. Then rinse with water and dry with a paper towel.

  1. Heat some vegetable oil in a wok and then add the chopped aubergine pieces and fry until the pieces become soft or limp. Remove from the pan.
  2. Now fry the slices garlic and chillies for five minutes - stirring frequently.
  3. Reduce the heat and add the rice wine, rice vinegar and sugar. Stir the ingredients together for a minute or two.
  4. Return the aubergine pieces to the pan and cook for a further five minutes. Add salt if required.
  5. Turn off the heat and sprinkle over the chopped coriander and spring onions.

I prefer to leave this dish to sit for a while and then reheat it to serve. The aubergine really soaks up the flavour this way.

Serve with rice and pork.

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Keema Lamb with Coconut Cream Recipe

>> Thursday 21 January 2010

I love the flavours that go into a traditional Keema Lamb recipe, but have found that using coconut cream creates an entirely unique dish that is served perfectly with plain rice.

Serves: 4
Difficulty level: Easy
Spice: Medium/Hot

Ingredients:

400g minced lamb (ask your butcher to do this to ensure good quality meat)
1 large onion
2 green finger chilies
2 cloves of garlic
1 piece of cassia bark (pictured below)
1 piece of cinnamon
4 cloves
1 tsp of cinnamon powder
1 tsp of coriander powder
1 tsp of cumin powder
1 tsp of tumeric
2 tsp of garam masala
50g of frozen peas
1 can of coconut cream (400ml)

*If you do not have all of the above spices it is not going to harm the dish if one or two are absent.

Method


  1. Start by browning the minced lamb and put it to one side once it is browned.
  2. Heat a little olive oil and then fry the chopped onion, garlic and chili - stirring regularly for 5 to ten minutes.
  3. Add the browned mince and mix together with the chopped onion mixtures.
  4. Add the spices and mix thoroughly and cook for five further minutes.
  5. Add the coconut cream and stir well into the minced lamb.
  6. Add the frozen peas.
  7. Add salt to taste.
  8. Leave to simmer for 20 minutes.
  9. Discard the cassia bark (pictured), stick of cinnamon and cloves.


Serve with rice.

The taste of this dish may not appeal to all, as the cream can be off putting to certain palettes, but I believe the flavours would also work with a tin of chopped tomatoes, although I have not tried this myself.


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Great foods that are overlooked

>> Saturday 16 January 2010

This fantastic article in the English daily The Times profiles 20 foods which are criminally overlooked and explains why they should be consumed more often.

From Green Tea to Grapefruit - there is something for all to consider, so I recommend giving it a read.

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How to roast beetroot

Beetroot has to be one of the most poorly perceived and misunderstood vegetables on earth. It hardly ever comes up on recipes, is rarely on menus and the only time people encounter it is when it has been drowned in vinegar.

This richly coloured root vegetable is however a joy to use as a side dish for roast dinners, while beetroot soups and chutneys are quite delicious.

There are 'rules' that need to be remembered when dealing with a beetroot, such as to leave the skin and undamaged when boiling it, but this recipe deal with simple roasting beetroot to provide an eye-catching side dish for a roast dinner - such as beef.

Ingredients 

4 medium sized beetroots (avoid large beets as they can be tough)
olive oil
dried thyme
salt and pepper

Method

You may find cooks adamant that beetroot should also be roasted with its skin on and then peeled once cooled, but I don't believe that this is necessary as the flavour is retained in this recipe.


  1. Carefully peel the beetroot and then quarter each one
  2. Mix together with enough olive oil to cover the beetroot pieces.
  3. Add the thyme (roughly 2 heaped teaspoons, but I can't say I measure this) and a pinch of salt and some freshly cracked black pepper.
  4. Mix the beetroot pieces so the herbs/salt/pepper are evenly distributed.
  5. Place on a roasting tray and put in a pre-heated oven (200 degrees) for an hour.


The beetroot pieces do not ooze too much juice, even to though they've been peeled, but if you use the roasting tray to make a gravy to accompany the roast this will help aid the flavour.

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Salmon Fillet with Honey, Orange and Ginger

>> Friday 15 January 2010

This quick and easy salmon recipe is sweet with the honey, while the orange and ginger accompanies the fish delightfully.

Serve this dish with a plateful of salad, or some new baby potatoes and steam vegetables for a meal that takes 30 minutes to complete from start to finish.

Serves 2

Ingredients

2 fresh salmon fillets
1 tbsp of honey
juice of 1 orange
2 tsp of grated ginger
a handful of chopped fresh coriander
sprinkle of salt and freshly cracked black pepper

Method


  1. Turn on the oven and heat at 200 degrees.
  2. Place tin foil on a baking tray and lay on the two salmon fillets. Turn up the foil so that it can hold a small amount of liquid.
  3. Now grate the ginger root and squeeze the juice from the orange.
  4. Mix together with the honey to form a paste and pour over the salmon fillets.
  5. The paste will fall off, so wrap up the tin foil around the sides of the fillets.
  6. Sprinkle on the chopped coriander and place in the oven for 20 to 25 minutes depending on how well done you like your salmon.


To improve the above recipe you should marinate the salmon fixture in the mixture for at least a few hours.

Yeah this blog needed some pictures - so here is a salmon fillet :)

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Peshwari Naan Bread Recipe

>> Tuesday 12 January 2010

Regardless of what kind of curry I am cooking, I have to accompany it with a sweet, peshwari naan, full of fruit and coconut.

These are quite unlike those you may receive from your local indian curry house and are quite solid, so make them smaller than is normal so not to daunt people. If you do make too much they are fantastic on their own the next day.

Makes 5

Ingredients: 

250g plain flour
125ml of semi-skimmed milk
2 tbsp of sunflower oil
2 heaped tsp caster sugar
1 level tsp salt
1/2 tsp baking powder
50g desiccated coconut
50g sultanas
25g caster sugar
1 tbsp olive oil

Method


  1. Whisk the milk and sunflower oil together and leave in a jug
  2. Mix the flour with the tsp measurements of sugar, salt and baking powder.
  3. Make a dip in the middle of the flower and pour in the liquid.
  4. Knead vigorously for at least 5 minutes. Adding further flour/milk if required to form a dough like consistency.
  5. Wrap in cling film and place in a warm place (airing cupboard) for 30 minutes at least.
  6. While you are waiting you can measure out the remaining sugar, coconut and sultanas and mix together.
  7. Retrieve the dough and divide into five equally sized pieces. Roll into balls and proceed to make one at a time, while leaving the others covered with cling film so they do not dry out.
  8. Push the dough ball down with your fist, as firmly as you can. Now add a handful of the sweet mixture and place it in the middle of the squashed dough ball.
  9. Fold the dough over and push down the edges to seal. Now use a rolling pin to flatten out the bread, so that it takes the shape of a tear drop. Don't make the naan too thin.
  10. Brush lightly with olive oil and place on a preheated grill pan and put in a preheated grill for roughly 90 seconds, turn over and cook for a further minute.


Serve straight away with your favourite curry dish.

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Chicken breast stuffed with chorizo

This is one of my favourite 'dinner party dishes' as it tastes fabulous and looks far more impressive than it probably is. It can be fiddly to pull off a perfect stuffed chicken breast, but is far from complex, so give it a go and let me know how you get on.

As much as we all love chicken a whole breast can lack flavour, so stuffing it with chorizo makes up for this with abundance, while the wafer thin prosciutto wrapped around also adds a lovely taste. Ok, on to the recipe.


Ingredients

4 large plump chicken breasts
5 inches of cured chorizo sausage
4/8 rashers of prosciutto
1 large onion (finely chopped)
salt and freshly cracked black pepper
1 tbsp of olive oil

Method


  1. Start by turning the oven on to 180 degrees.
  2. Now the difficult bit. Use a sharp knife with a small blade and carefully push it into the end of each chicken breast at the plumpest part. Make sure you do not get too close to breaking through at the other end. Take out the knife and push in a (washed) finger to open up the hole further, but keeping the breast in tact.
  3. Now chop four inches of the chorizo (one inch per chicken breast is enough, but you can use more) into small pieces. Slice the remaining inch into four even pieces, which will be used to block up the chicken later.
  4. Fry the onion in a little of the oil for a few minutes and then add the chopped chorizo. Stir constantly until the chorizo lets off its oil and the onion is soft. Take off the heat and mix in the salt and pepper. Leave to cool.
  5. Once cool push as much of the mixture as you can into each chicken breast. Don't push your luck or the breast may rip. Use the chorizo slices to fill the hole.
  6. Now rub the remaining oil over the breasts and place on a hot pan over a medium heat, turning often to sear all sides. Do one at a time to make it easier.
  7. Finally wrap the semi-cooked breasts with the prosciutto. One or two slices each depending on their width. Now place in the hot oven with foil placed roughly on top of the breasts. Turn once at 15 minutes, remove the foil and leave for another 15 minutes.


Please check the chicken is fully cooked and then enjoy your meal, especially when you first slice open your stuffed chicken breast.

A variation of the above is to add chopped chili in with the onion to give an extra kick to this dish.

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One chicken can equal three meals

>> Tuesday 5 January 2010

I find it horrifying that many people never consider that they can make their own food and rely on ready made meals, prepared in a microwave. It can be so easy, and so much cheaper, to buy some key ingredients and make your meals.

Those that do attempt home cooking often buy meat that has been prepared for them, such as diced meat. Again, this frustrates me! It isn't cost effective and you are never going to be getting the best meat. A good quality, corn fed, free range chicken can cost £6 or £7, this puts some people off, but it can result in three fabulous and diverse meals. I'll show you how.

The three meals created from one chicken are:

Chicken Soup
Stuffed Chicken Breasts
Chinese Chicken legs and wings

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Chicken and Almond creamy curry - A korma style curry children can enjoy

>> Sunday 3 January 2010

I am not sure what actually defines a dish as being a curry, but this one resembles that of what is considered a korma. However, this dish is not spicy, oily and is certainly suitable for children. My two-year-old loves it!

This serves three and takes less than 90 minutes from start to finish to reproduced.

Ingredients:

2 large chicken breasts (or 300g of boneless chicken)
2 large onions
5 cloves of garlic
25g of root ginger
2cm stick of cinnamon
5 green cardamon pods
15 coriander seeds (roughly)
1/2 tsp ground nutmeg
1 tsp tumeric
100g of low fat yoghurt
1 tsp of salt
2 tsp of caster sugar
25g desiccated coconut (dry fried and soaked in water)
50g ground almonds
25g flaked almonds
knob of butter
75ml of double cream (replace with single if you wish)

There are a lot of ingredients listed above - do not fear if you are missing one or two, the basis of this dish will carry it through regardless.

Method:

Firstly in a dry saucepan heat the stick of cinnamon until it starts to let off a smell. Now add the cardamon pods and coriander seeds and heat until they begin to darken in colour.
Remove the spices from the heat and using a spice grinder reduced to a fine powder. Use a sieve to check the powder is fine.
Blitz the garlic and ginger with a slash of water to form a paste
Mix together the spices, garlic/ginger paste, yoghurt and salt and marinate the chopped chicken (use bite-sized pieces).
Return to the fridge for as long as it takes to prepare the rest of the meal.
Chop the onions and using a hand blender reduce to a puree.
Heat the butter in a saucepan and then cook the pureed onion for five minutes.
Now add the marinated chicken, nutmeg and tumeric and simmer in the pan with the lid on for 20 minutes.
Add the almond powder, flaked almonds and desiccated coconut to the mix and cook for five more minutes.
Now add the double cream and cook for a further two minutes.

Serve with rice and/or peshwari naan bread

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Easy folded gammon and cheese omelette with oregano.

Omelettes are fantastic for their easy creation, quick turnaround time and versatility. There are countless of variations available, so I thought I would add my own to the mix.


This omelette recipe is enough to serve two as a snack.


Ingredients:


Omelette:
4 eggs
2 tbsp on semi-skinned milk
1 level tsp of dried oregano 
1/2 tsp of cracked black pepper
salt to taste


Filling:
50g of grated cheddar cheese
100g of roughly chopped cooked unsmoked gammon 


Method:



  1. Add all of the omelette ingredients and beat for 30 seconds, or until the eggs are well combined. 
  2. Now melt a small knob of butter on a medium-sized frying pan and once hot ladle half of the omelette mixture into the pan and quickly move the pan around so the mixture covers the pan evenly.
  3. After two minutes flip the omelette and on one-half of the cooked side place half of the chopped gammon and grated cheese. 
  4. Now fold the omelette over to make a semi-circle and carefully turn it over once and after another 30 seconds remove from the heat.



Serve with salad.

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Thai coconut fish and noodle soup recipe

>> Saturday 2 January 2010

I used swordfish loins in this tasty easy-to-make soup, but try tilapia or your fish of choice and you'll still get great results.

Serves three as a main.

Ingredients:

2 swordfish loins
100g of egg fried noodles
1 litre of fish stock
1 sachet of creamed coconut
1 onion
1 leek
2 sticks of lemon grass (broken and crushed)
3 spring onions
an inch of ginger (crushed)
fresh coriander
freshly cracked pepper
salt to taste

Method:


Heat some oil in a saucepan and fry the chopped onion, ginger and lemon grass for five minutes. Add the fish stock and sliced leek and simmer for ten minutes.
Place the contents of the sachet of creamed coconut and mix until dissolved.
Add half the coriander and two chopped spring onions, cracked black pepper and taste the soup, now add salt if desired.
Place the swordfish loins and noodles into the simmering soup and cook for five minutes.
Test the fish is cooked and then remove the ginger and lemon grass and serve. Sprinkle the remainder coriander and spring onion in the bowls.

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Mixed game casserole recipe

>> Friday 1 January 2010

This casserole recipe works well with any game meat, but I have used it for a mixed selection of game meats, namely venison, pigeon and rabbit.


300g of mixed game meat
1 tbsp of plain flour
1 tsp of cracked black pepper
salt to taste
one onion
4 garlic cloves
2 leeks
2 sticks of celery
2 carrots
2 tomatoes
1 large glass of red wine
500ml beef stock
1 tsp of celery seeds
fresh basil
splash of worcester sauce

Method:

In a little vegetable oil fry the chopped onion and garlic and simmer for 5 minutes until soft. Then place in a casserole dish.
Mix the chopped game meat with plain flour, salt (to taste) and cracked pepper.
Add a slash more oil to the same pan and then add the meat and frequently turn until the edges are browned. Then add to the casserole dish.
While the pan is still hot, deglaze with the red wine and add to the mixture.
Place the rest of the ingredients in and mix together. You may wish to add extra pepper and salt at this stage.
Place the dish in a preheated oven at 180 degrees for at least an hour and a half. Half way through give the casserole a stir.

Serve with yorkshire puddings, or mash potato and freshly boiled peas.

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