Archive | July, 2010

Stir fry onions and garlic

Tags: ,

Sweet chilli and spring onion fried rice.

Posted on 28 July 2010 by admin

Sweet chilli and spring onion fried rice

Sweet chilli and spring onion fried rice

Simple and quick tasy rice dish ideal for using up left over rice from the night before or just a way of spicing up plain old boiled rice.

Ingredients;
1 cup of plain boiled rice (cooled down)
Bunch of spring onions
Few cloves of garlic
2 tsp sweet chilli sauce
2 tsp light soy sauce
1 tsp chinese 5 spice
Sesame oil
Vegetable oil

Method:
Heat a 50/50 mixture of veg oil and sesame oil in a wok and stir fry the chopped spring onion and the garlic.

Stir fry onions and garlic

Stir fry onions and garlic

Add the rice and fry until warmed through.
Mix in the soy sauce and sweet chilli sauce to taste.

Enjoy…..

  • Share/Bookmark

Comments (0)

on the bbq

Tags: ,

Simple But Very Tasty BBQ Sea Bass (Mr Bass)

Posted on 26 July 2010 by Head Chef

Mr bass

Mr bass

Start by gutting and scaling the fish – you can ask your fishmonger to do this  but if you want to give it a go yourself, try this link -

Click Here – (gutting and scaling fish)

Marinade and stuff ‘Mr Bass’ with lemon, thyme + olive oil (use lots of oil). To save time I done this on tin foil then I rolled him around in it. Just as the bbq is at a good heat put sliced lemons into mr bass’ foil sleeping bag and cook on low heat (back of grill if  gas, or when coal is white). Close lid and let smoke for about 20 mins. The lower the heat the longer you cook (recommended)

on the bbq

on the bbq

When cooked serve with salad and new potatoes.

done

done

  • Share/Bookmark

Comments (2)

add bread crums and cheese

Leek, stilton and mushroom tart

Posted on 26 July 2010 by Head Chef

Make pastry – basic shortcrust (flour, butter, water)

Preparing pastry

Preparing pastry

Blind bake – first of all with foil/baking beans for 10 mins

blind bake

blind bake

Remove foil and beans and bake for 5 mins 220 degrees

place in oven

place in oven

At the same time, cook leek, mushroom and thyme until softened but not browned

soften veg

soften veg

Chop cheese into cubes, add x2 handfuls of breadcrumbs and a pinch of either cayenne pepper or paprika

add bread crums and cheese

add bread crums and cheese

Add the leek and mushroom mix to the pastry, spread so covers the whole case

Top with the cheese mix

Bake in the oven for approx 20 mins, until cheese and breadcrumbs are golden and brown

Finished product

Finished product

EAT!

  • Share/Bookmark

Comments (3)

Home Made burger on the George Foreman grill

Posted on 23 July 2010 by admin

home made beef burgers are so much more tasty and comforting than buying 99p rubbish from your local supermarkets frozen food department, plus you know whats in them and it takes minutes.

Ingredients:
500g minced beef
1 egg
handful of breadcrumbs
1 tsp salt
1 tsp mixed pepper
1 tsp chilli powder
few drops of tabasco
2 tsp mixed herbs

Method
chuck it all in a bowl and mix it up with your hands – a blender will ruin the texture….
Roll into balls and flatten into patties, grill on the George Foreman.

- if you dont have a George Foreman chuck them under the grill turning often.

- MUNCH

  • Share/Bookmark

Comments (0)

Slow Roasted Pork Shoulder

Tags: ,

Slow roasted shoulder of pork in cider with apples

Posted on 23 July 2010 by admin

Extremely tasty melt in your mouth dish from a cheap cut of meat, slow roasted so the meat just falls apart and full of flavour. – not suitable for those on a diet, especially the crispy crackling that goes with it.

Slow Roasted Pork Shoulder

Slow Roasted Pork Shoulder

Ingredients:
Shoulder of Pork (deboned preferably)
Bottle of Cider (Sweet or Medium)
Apple
Cornflour or gravy thickener
Salt + Pepper
Garlic Salt
Onion Granules

Method:
Core and skin an Apple and chop into segments place on the bottom of an ovenproof dish, place the Pork Shoulder on it skin side up,
Score the skin and rub in a mixture of salt, pepper, garlic salt & onion granules into the skin making sure to get the mixture deep into the cuts you have made, this makes for a very flavoursome crackling.
Preheat the oven to 130 and roast the joint with the lid on for half the time.
(for each kilo of meat you should roast in totsl for at least 6 hours – so in this case we have a 1 kilo joint pre-roast for 3 hours)

Remove the fat that has cooked out of the pork and replace with the cider, it is important to try and cover as much of the joint as possible with the cider but allowing the skin to remain above the water level. – this keeps the meat moist but allows the skin to start to crispen.

After the next 3 hours remove the joint from the dish and peel off the layer of skin / fat from the top – place this under the grill for around 5 minutes before serving to make it crispy (it will pop and crack while crisping)

Put the oven dish on the hob and bring to the boil then simmer adding your thickening agent to make the cider gray.

- serve with roast potatos, mash, veg, & Yorkshire Puddings

  • Share/Bookmark

Comments (0)

Open Lasgne of Mushrooms, Pine Nuts, and Thyme.

Posted on 18 July 2010 by admin

7 ounces (or 2 medium) fresh lasagna sheets
1/3 cup butter
1 tablespoon olive oil
3 1/3 cups sliced assorted mushrooms* (10 ounces)
2 bacon slices, cut into pieces of similar size to the mushroom slices
2 garlic cloves, finely sliced
1 tablespoon fresh thyme
1 tablespoon pine nuts, toasted
3 tablespoons heavy cream
3 tablespoons extra virgin olive oil
1/3 cup roughly shredded pecorino cheese

Bring a large saucepan of salted water to a boil. Cut each lasagna sheet into eight 3 1/4-inch squares (you will need 16 squares in total). Boil half of the pasta squares for four minutes or until al dente. Using a slotted spoon, transfer to a bowl of cold water, leave for 15-20 seconds, then drain. Lay flat on a dry dishtowel and cover with another dishtowel; it doesn’t matter that the squares may have cooked to uneven sizes. Repeat this process with the remaining pasta squares.

Heat the butter and olive oil in a large frying pan. Add the mushrooms and bacon and cook over high heat, stirring often, for 3-4 minutes or until golden brown.

Add the garlic and thyme and cook for 1 minute.

Add the pine nuts, cream, and two tablespoons of extra virgin olive oil and stir until combined. Remove from the heat and season to taste

Reheat the broiler to medium-high. Put a pasta square in each of four shallow heatproof pasta bowls. Cover with a heaping tablespoon of mushroom mixture. Repeat twice more, then top with the last four pasta squares; the pasta doesn’t have to be in uniform stacks, nor the piles neat.

Drizzle the remaining extra virgin olive oil over the top and sprinkle with the cheese. Place the bowls under the heat for 1-2 minutes or until cheese has melted.

Serve hot or warm.

*Use your favorite type of cap mushroom, such as chestnut, cremini, portobello or even shiitake, as long as they are no bigger than 1 1/2 inches across. To prepare, cut off the dirty end of the stalks, shake off excess soil and wipe the caps with a damp cloth.

  • Share/Bookmark

Comments (0)

Leek Chese Bake

Leek Cheese Bake (cheat)

Posted on 07 July 2010 by admin

Very easy cheat dish using a packet of cheese sauce and a leek, the perfect side dish on the sunday dinner table.

Ingredients;
Leek
Packet of instant cheese sauce
glug of olive oil

Leek Cheese Bake Ingredients
Leek Cheese Bake Ingredients

Method;
Chop the leek into bite size chunks put in an oven proof dish and add the glug of olive oil,

Chopped Leek

Chopped Leek

Put in the oven at 200 for around 10-15 minutes to soften the leek, Meanwhile knock up the cheese sauce as per the packet instructions, pour the cheese sauce over the softened leek and return to the oven for a further 5-20 minutes.

Leek Chese Bake

Leek Chese Bake

  • Share/Bookmark

Comments (0)

Tags:

Yorkshire Pudding

Posted on 05 July 2010 by admin

No roast dinner is complete without the Yorkshire pud!
This recipe has a little savoury twist to it – we love experiments on Let’s Munch.

Ingredients:
1 cup plain flour
1/2 cup of milk
1/2 cup of beer (lager is fine)
1/2 tsp salt
1 tbsp dried sage
lard or dripping to cook in.

  • Share/Bookmark

Comments (1)