1. Pre heat oven to 160c. Heat some olive oil in a heavy based frying pan. Cut the bacon into small strips and brown in pan before sealing of the diced lamb in batches in the pork fat that it has released. Lift out and sit sealed meat to the side
2. While it is sealing chop the onions and peel then chop the carrots into nice uniformed chunks. Add them in to the pan and brown along with the herbs.
3. Now return the meat to the pan, stir in the pearl barley and pour over the stock then slowly bring to a simmer.
4. Peel and chop potatoes and place them carefully in the stew. Cover with greaseproof paper and tin foil, put a lid on it and put it in the oven for about 1 hour then remove carefully.
5. Mix the self raising flour, suet, salt and pepper together with the water until a dough is formed. Finely chop some thyme leaves, rosemary leaves and chives then mix that in to the dough also. Divide up into 12 even sized balls then drop in the stew and put back in the oven for 30 minutes or until potatoes and lamb are tender and the herb dumplings are crispy on top and soft underneath, season with salt and pepper then serve.
1. Put a large pan on a medium low heat and add ghee/oil, curry
leaves, chopped onions, cardamom, mustard seeds, cloves, and cinnamon and cumin
seeds. Cook on a low heat, stirring occasionally until the onions have turned a
golden colour and have reduced. The onions must not fry but cook down very
slowly as this method ensures the flavour and correct consistency of the final
sauce. It can take up to 20-30 mins for the onions to cook correctly.
2. Add the
tomato puree, sugar, garam marsala, turmeric and chili powder to the pan and
stirring occasionally until the spices are cooked out.
3. Add the
chicken stock and reduce down slowly, put chicken in and cook for around 10
minutes
4. Once
chicken is cooked season accordingly and add loads of chopped coriander.
Pilaf Rice
200g long grain rice
350ml of warm chicken or vegetable stock
1 white onion, peeled and finely sliced
1 clove garlic, peeled and finely sliced
2 green cardamom pods, crushed
1 tsp cumin seeds
½ cinnamon stick
1 bay leaf
Pinch of saffron
Salt and pepper
Small bunch of coriander
25g butter
Method
1. Pre-heat
the oven to 180c, Heat a large oven proof dish on a medium heat, add the butter
and melt
2. When it
starts to foam, add the onion and cook for 10 minutes to a light golden colour.
Add the garlic and cumin seeds, cook for 1 minute, then add the remaining
spices and bay leaf, followed by the rice, salt and pepper
3. Stir
until the rice is well coated, add in the stock and bring to the boil. Then
cover with a sheet of baking parchment cut to size, place a tight fitting lid
on top and bake in the oven until all the stock is absorbed and allow to rest
with the lid on.
4. After 5 minutes remove the parchment, fork gently, add some chopped fresh coriander leaf and serve.
Garlic +
Coriander Flat Breads
350g plain flour
2 tsp sugar
1 tsp salt
1 tsp baking powder
15g fresh yeast or 3.5g dried yeast
140ml milk
140g natural yoghurt
4 cloves garlic, finely chopped and pureed
Small bunch of coriander, finely chopped
150g melted butter
Method
1. Sieve all
the dry ingredients together and put in the chopped coriander. Add the garlic
puree into the melted butter and sit at the side of the stove to keep warm.
2. Heat the
Milk for 1 minute on full power in the microwave and stir in the yoghurt,
dissolve in the yeast. Add this mixture to the flour to form dough.
3. Knead until
smooth then cover and prove until doubled in size. Divide mix into golf ball
sized pieces and roll into the classic teardrop shapes. Heat a non stick frying
pan put in the flat bread and cook for 3 minutes until you have a golden crust,
flip over and cook for another 2 minutes. Brush with the melted garlic butter
on both sides and serve straight away while still warm.
1. Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. 2. Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. 3. Add remaining ingredients to the saucepan with onion, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened. 4. Once ready, blitz the sauce and pass it through a sieve to make sure its smooth. 5. Drain the ribs well, then brush with BBQ sauce. 3. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places.
Fancy some Saturday night fake away? Check out the recipe for one of our favourite dishes from our Chinese Cook School @ Home Classes…Sweet & Sour Chicken with Egg Fried Rice.
Sweet & Sour Chicken
1 chicken breast trimmed and cut into chunks
Marinade
3 tsp light soy sauce
3 tsp dry sherry
1 garlic clove, grated
Small piece fresh root ginger grated
Coating
50g cornflour
2 tsp caster sugar
Salt and pepper
Sauce
2 garlic cloves, finely chopped
Small piece fresh root ginger finely diced
1 red pepper, diced
2 tsp tomato ketchup
4 tsp rice vinegar
1 tsp sesame oil
2 tsp light soy sauce
1 tsp soft brown sugar
150g fresh pineapple, diced
1 tsp sesame seeds
Coriander
Batter
100g cornflour
1 tsp baking powder
100ml water
Method
1. Mix the chicken
with the marinade ingredients and leave to sit for at least 15 mins, or chill
for a few hours. In a separate bowl, mix all the coating ingredients. Drain any
excess liquid off the chicken and toss the chicken in the coating. This can be
done 1 hr ahead.
2. To make
the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger
and pepper until just starting to soften. Now drop in all the rest of the
ingredients except the sesame seeds. Bring everything to the boil and cook for
a few mins until thickened, then take off the heat. To make the
batter, whisk the cornflour and baking powder together with the water
to a smooth paste.
3. Heat the
oil in a deep-fat fryer, large saucepan or a wok to 180C or until a
drop of batter sizzles and browns in 20 secs. Dip the coated chicken
in the batter mix, do it in 2 or 3 batches and let any excess drip off.
Fry the chicken in batches for about 5-6 mins or until golden. Remove and
drain on kitchen paper until all the batches are done. Make sure you bring the
oil back to the correct temperature between each batch. Coat the chicken in
sauce, sprinkle over the sesame seeds and coriander.
Egg Fried Rice
1 egg
2 tsp sesame oil
200g long-grain rice (uncooked weight), cooked and left to go cold
100g frozen peas, defrosted
4 spring onions, finely chopped
1-2 tsp soy sauce
Method
1. Beat
together the egg and sesame oil and put to one side.
2. Heat the sesame
oil in a wok or large frying pan. When it’s warm add the rice and stir-fry for
about 3-4 minutes until completely heated through.
3. Add the
peas and spring onions. Stir-fry the rice constantly around the pan for about 3
minutes. Season well with soy sauce then push the rice to one side of the pan.
Pour the beaten egg mixture into the other side and leave for about 10 seconds
so it begins to set. Using a fork, briskly swirl around the egg to break it up
and then toss around with the rice. Stir-fry for a further minute and serve
straight away.
Plain flour, seasoned with salt and freshly ground black pepper, for dusting
1 tsp olive oil
1 onion, finely diced
2 pork links
Salt and pepper
70ml hot beef stock
200g ready-rolled puff pastry
1 egg, beaten
Small bunch thyme leaves only
Method
Dust the cubed steak with the seasoned flour
Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides.
Add the diced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil.
Reduce the heat and simmer gently for an hour and a half.
Preheat the oven to 180c. Cook sausages, then slice up and add to steak mixture.
Transfer the mixture to a dish to cool down this will make it easier to line the pie dishes.
Brush tins with oil and push puff pastry into them being careful not to cause any tears.
Fill generously with steak and sausage mix and brush rim of pie with a little beaten egg carefully before cutting an appropriately sized lid and sealing it on top.
Eggs wash thoroughly and bake in the oven for around 30 minutes. Serve immediately.
Creamed Potato Ingredients
1kg red rooster potatoes cut into even chunks
125ml double cream
25g butter
25g crème fraiche
Salt and pepper
Whole nutmeg
Method
Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
Heat the cream and butter in a small pan, then pour over the potatoes. Remove pan from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the crème fraiche and beat with a wooden spoon until smooth and creamy.
Season with salt, pepper and some freshly grated nutmeg. Serve immediately
Carrot Ingredients
250g carrots, chopped to desired shape
50g unsalted butter, softened
1 tsp cumin
Small bunch thyme leaves only
Salt and pepper
Method
Peel and cut your carrots then boil in slightly salted water for 8-10 mins depending on the size you have cut them.
Strain then place on a suitable tray with the butter, cumin, thyme and salt and pepper then roast for 5 mins at 200 degrees to give them a nice glaze.
Add the egg, flour and milk, bring all the ingredients
together to a smooth paste and roll out into a 15cm round cling
film and chill for ½ hour.
To Make the Tart
Roll out the pastry and line a 24cm 3.5 cm deep
ring
Bake blind at 200 c /400 f/ gas 7 until golden and
dry.
Remove the beans, allow he base to cool slightly brush
the inside of the base with the egg yolks.
Crème Patissiere
6 egg yolks
125g sugar
40g flour
500ml milk
1 vanilla pod, split
Method
Place the egg yolks and about one – third of the sugar in
a bowl and whisk until they are pale and form a light ribbon. Sift
in the flour and mix well.
Combine the milk, the remaining sugar and the split
vanilla pod in a saucepan and bring to the boil. As soon as the
mixture bubbles, pour about one – third onto the egg
mixture, stirring all the time. Pour the mixture back into the pan
and cook over gentle heat, stirring continuously. Boil for 2
minutes, then tip the custard into a bowl. Flake a little butter
over the surface or dust lightly with icing sugar to prevent a skin
from forming as the custard cools.
Add a little cocoa or coffee powder to the custard
instead of the vanilla to give you a chocolate or coffee –
flavoured cream. If you use cocoa, use a little less flour and add
a touch more sugar.
Napage to Glaze
200ml double cream
Vanilla pods
Icing sugar to sweeten
Add your creme pattissiere to your pastry tart, top with
sliced strawberries and finish with your glaze.
Season the mix with salt and pepper make a little test burger
taste and adjust if required.
Cook the burgers for 3-4 minutes on each side.
Allow to rest then serve with your choice of toppings, lettuce
and tomato…and enjoy.
Brioche Buns
30g fresh yeast or 7g dried
500g strong white flour
50ml warm milk @25°C
200g unsalted butter soft
50g caster sugar
15g Maldon sea salt, ground
5 eggs
Method
Mix the warm milk with the yeast and 25g plain flour allow
standing for 15 minutes to activate.
Put the remaining flour into your mixing bowl along with the
salt and sugar. Beat the eggs in a bowl then add the yeast sponge.
Turn on the mixer with a dough hook and gradually add the eggs and
yeast on a slow speed. Mix for 7 minutes then add the butter a blob
at a time on a medium speed, continue until all the butter is added
beat for 15 minutes.
Cool in the fridge overnight or for a minimum of 1 hour. If
overnight take from fridge and place in a warm spot for 1½ hours.
Divide into 10-12 equal sized pieces and roll into tight balls.
Butter and flour a baking sheet, brush with milk and egg, sprinkle
with sesame seeds. Prove for 30 minutes. Pre-heat the oven to
200°C.
Bake in the oven for 15 minutes reduce the heat to 175°C. and
bake for a further 10 minutes. Cool on a rack
Homemade Tomato Chutney
500g red onion, finely sliced
1kg tomato, chopped
4 garlic cloves, sliced
1 red chilli, chopped (optional)
4 cm piece ginger, peeled and chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
½ tsp paprika
Method
Tip all the ingredients into a large heavy-based pan and bring
to a gentle simmer, stirring frequently.
Simmer for 1 hr, then bring to a gentle boil so that the
mixture turns dark, jammy and shiny.
Place into sterilised jars and allow to cool before covering.
Will keep for 6 weeks.
Chilli and Ginger Glazed
Mackerel
2 whole mackerel, filleted, pin boned and scaled
20ml light soy sauce
1 red chilli, de seeded and finely diced
1 lime, juiced
Ginger, finely chopped
1 garlic clove, crushed
30g honey
Method
Make the marinade by mixing all the ingredients together and
pour over the mackerel. Cover and chill for 30 mins.
Heat BBQ and put the mackerel, skin-side up, on a baking sheet
lined with foil. Grill for 5 mins, then turn and baste with
remaining marinade. Grill for 5 mins more.