Latest Recipes
Some of the recipes I have previously uploaded to the forums. If you have a recipe you would like me to feature, click the Contact Us button and I'll upload it for you. I have literally hundreds archived, a few are shown below.
Beef Dhansak
This dish is another one I tried out on our friends. By popular demand I have been asked to feature it here so they can try it out too! Dhansak usually always contains Lentils, I have featured Chickpeas too as they add a different texture to the Lentils, but work very well together.
Serves 8
Oil for Frying
750g Good Quality Lean Diced Beef
350g Large Diced Onions
1 Bulb Garlic - Crushed
Juice of 1 Lemon
3 Red Chillies - De-seeded & Chopped
200g Dried Chickpeas - Cooked
200g Dried Red Lentils - Cooked
2 x 400g Tins Chopped Tomatoes
3/4 Pint Beef Stock
1 283g Jar Good Quality Madras Curry Paste
1 Good Sized Bunch Coriander - Coarse Chopped
Method
First, Place The diced beef, Garlic, Chillies, Coriander, Lemon Juice & Curry Paste into a large freezer bag or similar, mix well and marinade for 12 hours.
To Cook:
1. Warm the oil in a large pan.
2. Add the beef and fry until the meat is coloured on all sides.
3. Add a sprinkle of flour (if required) to soak up any excess oil.
4. Add the chopped tomatoes and cook for 5 Minutes.
5. Add the beef stock, Chickpeas and the Lentils.
6. Cook for 30 Minutes on the stove top.
7. Season to taste and add more liquid if required. Add the onions.
8. Place into a large casserole or ovenproof pan with lid.
9. Cook in the oven at 180°C / Gas Mark 4 for 2 Hours.
10. Check the seasoning, and sprinkle with chopped coriander prior to serving.
Chicken Korma- The Food Guru Way!
I have been asked to publish this recipe after cooking it for a group of friends. For me, the thing that makes the real difference to this curry is the marinade. This allows the flavours to be absorbed into the meat before cooking.
Serves 8
Oil for Frying
1kg Skinless Chicken Breasts - Diced
350g Brown Onions - Diced
1 400ml Can Rich Coconut Milk
150g Dessicated Coconut
250ml Single Cream
4 Small Bananas - Sliced
8 Cloves of Garlic - Crushed
1 Good Sized bunch of Coriander - Coarsly Chopped
Juice of 1 Lemon
1 290g Jar Good Quality Korma Paste
4 Cardomon Pods
Pinch of Saffron
As I said before, the key to this dish is the marinade. Ideally, marinade the chicken the day before you cook it.
Method
First, Place The diced chicken, Garlic, Coriander, Lemon Juice & Curry Paste into a large freezer bag or similar, mix well and marinade for 12 hours.
To Cook:
1. Heat a little oil in a large pan (A Good non-stick wok will suffice).
2. Add the saffron and the seeds from the cardomon pods.
3. Add the marinated chicken. Keep stirring until the chicken has virtually cooked.
4. Sprinkle a little flour to absorb any oil that may be remaining.
5. Add the dessicated coconut & coconut milk. Keep stirring.
6. Add the sliced bananas and the Diced Onions.
7. Add the cream, adjust the seasoning if needed. Cook without boiling for 20 minutes more, sprinkle some fresh chopped coriander and serve at once.
Chocoholics Heaven!! These muffins are delectable served warm, but just as appealing cold. Choose your chocolate carefully. Only chocolate with over 70% Cocoa solids will do!!
250g Butter
4 Eggs
190g Caster Sugar
250g Strong (Bread) Flour
20g Baking Powder
60ml Whole Milk
100g Chocolate Chips
150g Powdered Hot Chocolate mix
20 Squares of Dark Chocolate
Method
1. Cream the butter and sugar together until fluffy
2. Add the eggs, one at a time, and mix for around five minutes more.
3. Sift the flour and baking powder mixture and mix together until well blended.
4. Add the milk, drinking chocolate and chocolate chips. Mix Well.
5. Refrigerate the mix for 3-4 hours.
6. Line muffin tin with cases. This mix should make 18-20 in all.
7. Place about 1 tsp of mix in each case. Place the square of dark chocolate onto this, (This will be all chocolaty and gooey once it’s cooked!) and then another 1-2 tsps of muffin mix on top of that.
8. Bake the muffins until risen, in an oven pre-heated to 200°C/gas 6 for around 15-20 Minutes.
Lincolnshire Poacher Cheese Straws
Cheese straws are a great favourite at parties, picnics and in packed lunch boxes. This is a really simple food to make, perhaps one to get the kids making with you, and you can have peace of mind that no additives whatsoever are added to this straightforward dish.
Makes 24 Cheese Straws.
225g Plain flour
50g Ground Walnuts
75g Cold Butter
75g Grated Lincolnshire Poacher Cheese
2 Medium Egg Yolks
2 tbsp Cold water
Pinch of Salt
Method
1. Sieve together the flour, salt and ground walnuts.
2. Break up the butter into the flour along with the cheese. Add egg yolks and water and combine together using a fork and then finish by hand.
3. Knead the mix on a lightly floured work surface
4. Roll out to a rectangle shape, about the same thickness of a £1 coin.
5. Cut into even strips and carefully transfer to a baking sheet lined with baking parchment using a palette knife or spatula.
6. Bake at 200°C /Gas Mark 6 until golden brown in colour and crisp. Allow to cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
7. Serve with Salsa, Sour Cream or simply a bowl of olives.
Yorkshire Puddings
To some of you foodies, this may sound like I am trying to teach you to suck eggs, however, everytime I demonstrate any kind of dish for people, one of the most common questions I get asked is “Why do my Yorkshire Puddings never rise”? With this recipe and a few simple tips I should be able to finally put this one to bed!
~ Always preheat your lightly oiled tins at around 220°C / Gas Mark 7
~Ensure your mix is thoroughly whisked prior to use. If it has rested, whisk vigorously before pouring the first batch, ensuring no lumps remain.
~Where possible, bake only the Yorkshire puddings in the oven. It can be the case that things like roasting meats, potatoes etc at the same time produces too much steam and can make your puddings soggy.
~Always take your puddings out of the tins to cool onto a rack as soon as they are cooked. This will stop the condensation from the baking tin going back into the pudding, again making the base soggy.
~My final tip is one that will probably have the tradionalists up in arms! I do not use any milk in my mix, just water! Try it yourselves. The proof of the pudding as they say “Is in the eating”
225g Strong Plain Flour
4 Medium Eggs
400ml of Water
Pinch Of Salt
Method
1. Sieve the flour and salt together into a large mixing bowl.
2. Make a well in the centre of the flour and break the eggs into it. Whisk thoroughly.
3. Gradually add the liquid whilst still whisking. Continue until all of the flour has dissolved and the batter is smooth.
4. Add a little oil into each mould of the tin and place in the oven 220°C / Gas Mark 7 until “Smoking” hot.
5. Carefully pour the batter into the moulds, leaving about 1/8th free in each one. Return to the oven as quickly as possible.
6. Allow the puddings to rise and cook until a deep golden brown. Resist the temptation to keep opening the oven door and checking the pudding. First check should be around 15 minutes in. Gently lift the pudding from its mould and feel the weight. If it is slightly heavy towards the bottom it is not ready.
7. Puddings are best served at once, after a brief spell on the cooling rack, or if that’s not possible allow to cool on a rack and pop back into the oven for 2-3 mins prior to serving.
These little tartlets are equally super served as a Starter, main course, or even as a party snack. Very easy to make and cook, and just as easy to change the ingredients to make this your own dish. You can make your own pastry if you desire, however this recipe uses shop bought puff pastry.
For The Pastry
1 x Packet of Ready made Puff Pastry
For The Filling:
2 Diced Red Onions
Olive Oil For Frying
Splash of Balsamic Vinegar
Salt, Pepper & Sugar
350g Grated Double Gloucester Cheese
2 Eggs
200 ml Double cream
Method
1. Roll the pastry out into rounds 2cm bigger than your mould.
2. Line your cases; prick the bottom with a fork and blind bake for 15 minutes.
3. Fry the onion until soft in a little olive oil. Add a sprinkle of sugar to aid the caramelising of the onions. Add a dash of balsamic and cook until liquid virtually all evaporated. Season to taste.
4. When cooled, add the onions to the pastry cases. Sprinkle on the cheese.
5. Whisk the eggs and cream together and lightly season.
6. Pour a little mix into each case.
7. Place the tartlets into the oven and bake for around 12 minutes or until the cream has set at gas mark 4 / 180°C
8. Serve at once.