Ingredients

450g (1lb) lean minced beef
2 tablespoons vegetable oil
2 chopped onions
2 crushed garlic cloves
1 carrot (chopped finely)
400g (14oz) can tomatoes
2 tablespoons tomato puree
300ml (1/2 pint) beef stock
12 sheets oven ready egg lasagne
50g (2oz) grated Parmesan cheese

Cheese Sauce
75g (3oz) butter
75g (3oz) plain flour
800ml (1 1/2 pints) fresh milk
50g (2oz) grated Cheddar cheese

 

Method

1. Preheat the oven to 180C/350F/gas 4. Grease a 3 litre (5 pint) ovenproof dish.

2. Heat the vegetable oil in a large pan and fry the onions, garlic and carrot for 5 minutes. Add beef mince and fry for around 4 minutes until the mince is brown.

3. Stir in the tomatoes, tomato puree and stock. Season with a little salt and pepper. Simmer for around 30 minutes.

4. In a saucepan melt the butter, then add the flour and stir for 1 minute. Remove from the heat and gradually add the milk. Place back on the heat and bring to the boil, stirring until the sauce has thickened. Season and add the grated Cheddar cheese.

5. Put 4 lasagne sheets in the dish, cover with half of the meat sauce then a third of the cheese sauce. Repeat layers, finishing with lasagne, cheese sauce and Parmesan. Bake for 45 minutes until nice and golden.

Ingredients

1 small onion, chopped

3 cloves garlic, crushed

olive oil

1 red chilli, finely chopped

1 tsp fennel seeds, crushed

55g/2oz dark brown sugar

50ml/1¾fl oz dark soy sauce

300ml/10fl oz tomato ketchup

salt and pepper

Preparation method

1. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.
2. Add the soy sauce and ketchup and season with salt and pepper.
3. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages.

Ingredients

8 slices of Parma ham

80g of Parmesan

40g of butter

4 duck eggs

salt

black pepper

Method

1.Pre-heat the oven to 170°C/Gas mark 3

2.Lay the sliced ham on a plate and shave the Parmesan all over it

3.Place 4 non-stick blini pans over a low heat. Add the butter to each and melt

4.Break an egg into each pan and place in the oven. Cook for 2 minutes then check that the eggs are done. The yolks should be runny and bright, and the whites a crystal white

5.Remove the pans from the oven and season the eggs with salt and pepper on the white part only

6.Remove the eggs from pan, making sure not to break the yolk, and place on top of ham and Parmesan. Serve immediately

 

Sourced from Great British Chef

 

Making mayonnaise

Mayonnaise can be made by hand with a mortar and pestle, whisk or fork, or with the aid of an electric mixer or blender. Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while lecithin and protein from the yolks are the emulsifiers that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin. It is a process that requires watching; if the liquid starts to separate and look like pack-ice, or curd, it simply requires starting again with an egg yolk, whisking it, slowly adding the 'curd' while whisking, and the mixture will emulsify to become mayonnaise.

Ingredients

4 eggs
1 spring onion (scallion), chopped
50g (1/3 cup) fresh or frozen peas
3 tablespoons oil
740g (4 cups) cooked long grain rice
1 x good pinch of salt

Method

1 To make this egg fried rice recipe simply beat the eggs in a bowl and add one good pinch of salt and 1 teaspoon of the spring onion.

2 Cook the peas in a pan of simmering water for around 2-3 minutes if fresh or around 1 minute if frozen.

3 Heat a wok over a high heat, add the oil and heat until very hot. Reduce the heat then add the egg and lightly scramble. Add the rice before the egg is completely set.

4 Increase the heat, then stir to separate the rice grains and break the egg into small bits.

5 Add the peas and the remaining spring onion (scallions), and season with salt. Stir constantly for 1 minute. Serve and enjoy!

Ingredients

4oz crumbled blue cheese
1 tbsp red wine vinegar
1 small cup of sour cream
2 tsp minced garlic
4 tbsp low fat mayonnaise
salt and pepper

 

Method

1. Mix all the ingredients into a bowl, then season with the salt and pepper.
2. Cover and put in the fridge for at least a couple of hours until required.

(serves 4)

Ingredients

350g sirloin or rump steak (cut into short strips)
400g fresh broccoli
4 spring onions (finely sliced)
2 cloves of garlic (chopped finely)
1 red pepper (sliced)
2tbsp sunflower oil
3tbsp light soy sauce
3tbsp oyster sauce
Egg noodles or rice to serve

 

Method

1. Boil water in a large pan, add broccoli and simmer for 3 minutes, then drain.
2. Heat oil in a large frying pan or wok. Add steak and stir fry on a high heat for approx 3 minutes. Push steak to the side of the pan/wok add the sliced spring onions, garlic, red pepper and broccoli, stir fry for 2 minutes.
3. Turn the heat down add the soy and oyster sauce and stir fry for 2 minutes, ensure the steak is well coated. Serve with either egg noodles or rice. Quick yet tasty.

 

Ingredients

1 free range chicken (quartered)
3 tbsp lemon juice
4 tbsp clear honey
olive oil
4 sprigs fresh rosemary
salt and pepper

 

Method

1. Preheat oven to 200C.
2. Heat enough olive oil in a frying pan to fry the chicken pieces until golden (fry for around 10 minutes, turning).
3. Remove the chicken quarters and transfer them to a casserole type dish, leaving the juices behind.
4. In the frying pan add the lemon juice, honey and rosemary and simmer for approx 4 minutes. Pour the simmered juice over the chicken quarters, season with salt and pepper, place lid on casserole dish and cook in the oven for 25-30 minutes or until juices run clear. Perfect!

Ingredients

1 onion
2 tomatoes
1/4 cup chopped fresh basil
1 clove crushed garlic
4 tablespoons olive oil
2 tablespoons vinegar
4 slices of Italian bread cut 1/2 inch thick
salt & pepper to taste

Method

1. Finely chop the tomato and onion.
2. In a bowl mix the tomato, onion, garlic, basil, 3 tablespoons of olive oil and vinegar. Add salt and pepper to taste.
3. Place the slices of Italian bread in a broiler or toaster oven until lightly browned. Remove and brush the remaining olive oil on one side of the bread.
4. Place the bread back in the broiler or toaster oven until the bread becomes crisp and crunchy. Remove and add the tomato mixture on top of each slice.
5. Serve either warm or cold.

Ingredients

4 fl oz milk
2 oz plain flour
400g grated Farmhouse Cheddar
6 oz fresh white breadcrumbs
120ml Ale, Guinness or Cider
1 tbsp Worcestershire sauce
1 heaped tsp dry English mustard power
1 whole egg
1 egg yolk
freshly ground black pepper
slices of bread

Method

1. Heat the milk, add the flour and bring to the boil and allow to slightly thicken. Over a low heat add grated cheese. Stir until melted, then add breadcrumbs, mustard powder, Worcestershire Sauce and beer.
2. Cook until the mixture starts to leave the side of the saucepan.
3. Take the pan off the heat and allow to cool. Put in food processor and add the eggs and mix for about 1 minute. Add pepper to taste.
4. Allow the mixture to cool and store in refrigerator for up to five days.
5. Slice and put on toasted bread and place under hot grill until browned and golden.

Ingredients:

8 chicken drumsticks , skin on (the skin is important for flavour, and is so tasty to eat!)

1 cup water

½ cup balsamic vinegar

¹⁄₃; cup soy sauce

2 ½ tablespoons sugar

1 garlic clove , peeled and bruised

1 small hot chili pepper , slit open, seeds removed

Directions:

1. Place all the ingredients in a saucepan over a high heat.
2. Bring to the boil, then reduce to a simmer for about 20 minutes.
3. Remove any scum that rises to the surface.
4. Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
6. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

Cheese, Herb and Garlic Bread

Ingredients

3 cups all-purpose flour

¾ cup plus 1/3 cup asiago cheese or ¾ cup parmesan cheese , grated

1 tablespoon active dry yeast

1 tablespoon sugar

½ tablespoon salt

½ tablespoon dried Italian seasoning

¼ teaspoon dried rosemary

¼ teaspoon herbes de provence

½ teaspoon red pepper flakes

½ teaspoon onion powder

½ teaspoon garlic powder

2 -3 garlic cloves , minced

1 cup hot water (120-130 degrees)

1 tablespoon olive oil , plus additional for bowl

Directions:

1. In the bowl of a stand mixer, blend flour, 3/4 cup Parmesan cheese, yeast, sugar, salt, Italian seasoning, rosemary, herbs de Provence, red pepper flakes, onion powder, garlic powder and garlic using the paddle attachment.
2. 2With the mixer on a low speed, add in hot water. Mix until dough comes together and then switch to a dough hook. Turn up to medium low speed and knead for 4-5 minutes, until dough pulls away from the sides but sticks to the bottom of the bowl.
3. Remove dough from ball and lightly coat the inside of a deep bowl with olive oil. Place the dough in the bowl, turning to coat and cover with a damp towel. Let rise in a warm, draft-free place for 15 minutes.
4. Punch dough down and pull the top of the dough over the side, tucking underneath to form a ball.
5. Place on an ungreased baking sheet and cut a 1/4 inch deep "X" on the top of dough. Drizzle with 1 tablespoon of olive oil and sprinkle on remaining 1/3 cup Parmesan cheese.
6. Place a cake pan filled with hot water in the oven on the bottom rack. Place the baking sheet with the dough on the rack above the water filled pan. Turn on the oven to 400 degrees (do not preheat the oven). Set timer for 40 minutes.
7. Bake until bread in a deep, golden brown and remove from oven. (Bread may need additional time, up to 10 minutes.) Let cool before slicing.

 INGREDIENTS:

Braising Liquid

1 large onion, coarsely chopped

3 cloves garlic, minced

2 teaspoons cinnamon

1 tablespoon dried basil

1 1/2 teaspoons ground allspice

1 1/2 teaspoons ground ginger

1 teaspoon crushed dried hot red chilies

3 dried bay leaves

Peach Barbecue Sauce:
• 1 (16 ounce) can sliced peaches, drained
• 1 -2 teaspoons crushed dried hot red chilies
• 1 bottle (18 oz ) prepared barbecue sauce

METHOD:

1. Place ribs in a large stock pot. Add all ingredients for braising liquid, and fill pot with water just to cover.
2. Bring to boil: cover and turn the heat down to a very gentle simmer for 1 hour to an hour and 20 minutes, or until the ribs are tender.
3. Puree peaches in a blender or food processor with prepared barbecue sauce and chili.
4. Drain ribs and lay them flesh-side down on a grill above medium-hot coals (or preheat gas grill to medium-hot).
5. Baste the ribs frequently with the peach/barbecue sauce and turn the ribs to develop a rich brown glaze, about 20 minutes. Warm any remaining peach barbecue sauce and serve in a bowl alongside the glazed ribs.

Serves 6-8

Homemade Onion Rings

It was a Friday and I fancied some onion rings, So I looked in most of the main supermarkets and felt why should I pay up £3 for some onion rings, so I made my own.

Here you will find two quick easy recipes for making:



Ingredients:

1 x Large white Onion (slice into rings about 1cm thick)

Oil

- Now there are two variations at this point:

• Lightly fry the onions until they become translucent.
• Place some flour and seasoning into a bowl.
• Remove the onions from the frying pan, mix in the flour and evenly coat the onions
• Repeat this process for all the onion rings
• Place the onions onto a baking tray and put in the oven for about 10 - 15 mins. (do not leave in the oven, as the onions rings dry out and go hard)

- Method two

• Lightly fry the onions until they become translucent.
• Make some breadcrumbs (season as required)
• Beat one or two eggs together (in a different bowl than the breadcrumbs)
• Remove the onions and coat in the egg first and then the breadcrumbs.
• Repeat this process for all the onion rings
• Place the onions onto a baking tray and put in the oven for about 10 - 15 mins. (do not leave in the oven, as the onions rings dry out and go hard)

Read more about onion rings

Chocolate Guinness Cake Recipe

Prep time: 10 minutes

Cook time: 1 hour

Ingredients

• 1 cup stout or porter beer, such as Guinness
• 10 tablespoons unsalted butter
• 3/4 cup unsweetened cocoa
• 1 1/2 cups superfine sugar
• 1/2 cups dark brown sugar
• 3/4 cup sour cream
• 2 eggs
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cream cheese frosting recipe

Method

1 Preheat the oven to 350°F. Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper.
2 In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.
3 In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.
4 In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.
5 Spread frosting on the cooled cake and serve.
Yield: Makes one 8 or 9-inch cake

Read more about Chocolate & Guninness

Homemade Hummus

Ingredients:

1 x 400g of Chick Peas
2 x gloves of garlic (I didn't chop my finely enough first time)
Olive Oil
Lemon Juice
Salt &Pepper

Put all the above ingredients into a bowl and blend together with a hand blender, top with paprika for a little bit of a kick.








Read more about Hummus:

Ingredients:
450g Tomatoes (ideally fresh but can be canned if needed in which case 400g)
1 small onion (or iced onion cube)
1 clove garlic (or iced garlic cube)
1 teaspoon of tomato puree
1 dessertspoon fresh chopped basil (or 1x iced basil cube)
Olive Oil (not needed if using ice cubed ingredients)
Salt and Pepper

Method:
1. Peel Tomatoes (put in bowl of boiling water – easier to peel)
2. Olive oil in pan – add onion and garlic (and chilli if using) - (do not brown)
3. then add everything else – stir – simmer for 15 minuets covered – then simmer for 15 minuets uncovered.
or for quicker method just simmer for 20 minuets uncovered.

Fancy something hotter
add half teaspoon of chilli powder or iced chilli cube – at stage 2

Ingredients:

2 lbs boneless chicken breasts , cut into bite-size pieces

1 -2 tablespoon olive oil

1 garlic clove , crushed

¼ teaspoon ginger

¾ teaspoon crushed red pepper flakes

¼ cup apple juice

¹⁄₃; cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

½ cup water

¹⁄₃; cup soy sauce

Directions:

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

'Bourbon chicken is a chinese dish named after Bourbon Street in New Orleans,Louisiana and for the bourbon whiskey ingredient. The dish is commonly found at Cajun, Chinese, and American BBQ themed restaurants.'