COOKING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Shoulder of lamb
ingredients
• 1 x 2.25kg shoulder of lamb, bone in
olive oil
• sea salt and freshly ground black pepper
• 1 whole bulb of garlic, broken into cloves
• a handful of fresh rosemary sprigs
• 2 red onions, peeled and quartered
• 3 carrots, peeled and roughly chopped
• 2 sticks of celery, cut into pieces
• 1 large leek or 2–3 baby leeks, trimmed and cut into pieces
• a handful of ripe tomatoes, halved
• 2 bay leaves
• a handful of fresh thyme sprigs
• 2 x 400g tins of good-quality plum tomatoes
• 1 bottle of red wine
Preheat your oven to 200ºC/400ºF/gas 6. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamband poke rosemary leaves and some quartered cloves of garlic into each one. This will give great flavour to the meat. Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat. Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of foil and put it into the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork. Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb, and check the seasoning.
• 1 x 2.25kg shoulder of lamb, bone in
olive oil
• sea salt and freshly ground black pepper
• 1 whole bulb of garlic, broken into cloves
• a handful of fresh rosemary sprigs
• 2 red onions, peeled and quartered
• 3 carrots, peeled and roughly chopped
• 2 sticks of celery, cut into pieces
• 1 large leek or 2–3 baby leeks, trimmed and cut into pieces
• a handful of ripe tomatoes, halved
• 2 bay leaves
• a handful of fresh thyme sprigs
• 2 x 400g tins of good-quality plum tomatoes
• 1 bottle of red wine
Preheat your oven to 200ºC/400ºF/gas 6. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamband poke rosemary leaves and some quartered cloves of garlic into each one. This will give great flavour to the meat. Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat. Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of foil and put it into the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork. Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb, and check the seasoning.
Eton mess
Ingredients
Method
1. In a large bowl whisk the double cream until it begins to form soft peaks.
2. Fold the yogurt and sugar carefully into the cream, followed by the meringue pieces.
3. Serve with the sliced strawberries and a drizzle of cassis.
- 100 g double cream
- 125 g yogurt
- 50 g icing sugar
- 2 bought meringue nests, broken into pieces
- 50 g strawberries, hulled and sliced
- splashes cassis
Method
1. In a large bowl whisk the double cream until it begins to form soft peaks.
2. Fold the yogurt and sugar carefully into the cream, followed by the meringue pieces.
3. Serve with the sliced strawberries and a drizzle of cassis.
curry
Ingredients
4 chicken breast fillets (cut in large dice -- six to a fillet)
2 large onions, peeled and sliced
3 cloves of garlic, crushed
Pinch of sugar and salt
3 tbsps curry powder
1 tbsp Chinese five-spice mix
1 ltr chicken stock (fresh is best, a stock cube is fine, or just water)
1½ tbsps of cornflour (softened with water)
1 bunch fresh coriander leaves, chopped
2 tbps sunflower oil
Method
- Heat a little sunflower oil in a pan and quickly colour the diced chicken. Remove from the pan and leave to one side. l Add a little more oil to the pan and sweat the sliced onion and garlic until soft, but do not let them colour.
- Add the curry powder and Chinese five-spice mix and cook for a minute or two, then gradually add in stock. Bring to the boil and skim off any excess fat, if you've used a homemade stock. Season to taste with salt, and add a pinch of sugar.
- Thicken slightly with cornflour, adding it bit by bit until you have the consistency you like.
- Now add the chicken to the sauce and simmer for between six and eight minutes. This will ensure the chicken is cooked through but still moist.
- Finish the sauce with a tablespoon or two of the chopped coriander leaves. You could also add some reduced fat coconut milk for added depth of flavour.
If you leave your curry until the next day, it will always taste so much better as all the flavours will fuse together.
Very quick method
Put onions, garlic, oil and chicken in pot. Sweat for a couple of minutes. Add spices, etc then the stock. Cook for 10 minutes, thicken and remove. Finish with coriander and season to taste.
4 chicken breast fillets (cut in large dice -- six to a fillet)
2 large onions, peeled and sliced
3 cloves of garlic, crushed
Pinch of sugar and salt
3 tbsps curry powder
1 tbsp Chinese five-spice mix
1 ltr chicken stock (fresh is best, a stock cube is fine, or just water)
1½ tbsps of cornflour (softened with water)
1 bunch fresh coriander leaves, chopped
2 tbps sunflower oil
Method
- Heat a little sunflower oil in a pan and quickly colour the diced chicken. Remove from the pan and leave to one side. l Add a little more oil to the pan and sweat the sliced onion and garlic until soft, but do not let them colour.
- Add the curry powder and Chinese five-spice mix and cook for a minute or two, then gradually add in stock. Bring to the boil and skim off any excess fat, if you've used a homemade stock. Season to taste with salt, and add a pinch of sugar.
- Thicken slightly with cornflour, adding it bit by bit until you have the consistency you like.
- Now add the chicken to the sauce and simmer for between six and eight minutes. This will ensure the chicken is cooked through but still moist.
- Finish the sauce with a tablespoon or two of the chopped coriander leaves. You could also add some reduced fat coconut milk for added depth of flavour.
If you leave your curry until the next day, it will always taste so much better as all the flavours will fuse together.
Very quick method
Put onions, garlic, oil and chicken in pot. Sweat for a couple of minutes. Add spices, etc then the stock. Cook for 10 minutes, thicken and remove. Finish with coriander and season to taste.
FISH AND CHIPS!!!!!!!
What you will need:
1- 2 fillets of plaice or cod
skinned and cut into 1cm wide strips
2- salt and pepper
3- 2 tablespoons of plain flour
4- 1 egg
5- 115g white or wholemeal breadcrumbs
6- 1 tablespoon of parsley
7- 6 tablespoons of olive oil
PREPARATION:
preheat your oven to 200c.Season the flour and put on a plate.
Roll the strips of fish in the flour until completely covered.
Beat the egg in a bowl and pour it into a shallow dish.
Dip the fish into the beaten egg.
Mix the parsley and breadcrumbs and season.
Put the mixture into a plastic bag and toss the fish to coat thoroughly.Chill on a baking tray in the fridge for half an hour.
Cut each potato into 8 wedges.place on a baking tray and brush over half the oil.
Turn the potatoes to coat them all over and season.
Bake the wedges for 35-40 minutes until golden, turning occasionally.
After 20 minutes remove the fish from the fridge.Drizzle with the rest of the oil.
Bake in the oven for 15-20 minutes,turning half way through.Serve with the lemon
and your favorite sauce.
BON APPETIT
1- 2 fillets of plaice or cod
skinned and cut into 1cm wide strips
2- salt and pepper
3- 2 tablespoons of plain flour
4- 1 egg
5- 115g white or wholemeal breadcrumbs
6- 1 tablespoon of parsley
7- 6 tablespoons of olive oil
PREPARATION:
preheat your oven to 200c.Season the flour and put on a plate.
Roll the strips of fish in the flour until completely covered.
Beat the egg in a bowl and pour it into a shallow dish.
Dip the fish into the beaten egg.
Mix the parsley and breadcrumbs and season.
Put the mixture into a plastic bag and toss the fish to coat thoroughly.Chill on a baking tray in the fridge for half an hour.
Cut each potato into 8 wedges.place on a baking tray and brush over half the oil.
Turn the potatoes to coat them all over and season.
Bake the wedges for 35-40 minutes until golden, turning occasionally.
After 20 minutes remove the fish from the fridge.Drizzle with the rest of the oil.
Bake in the oven for 15-20 minutes,turning half way through.Serve with the lemon
and your favorite sauce.
BON APPETIT