tag:blogger.com,1999:blog-4064044805550647802023-06-21T05:49:00.752+01:00Bangers to banquetsA blog which hopes to get busy people who want to cook but can't always find the time into the kitchen to create fast, easy and brilliant food from recipes, advice and motivational tips.Andrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-406404480555064780.post-50420540752141927582010-06-15T12:19:00.001+01:002010-06-15T12:20:36.201+01:00UCB (Ultimate Chocolate Brownie)<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana;">There are hundreds of brownie recipes available and everyone has their personal preference. I like mine heavy on the chocolate flavour, gooey and a touch of vanilla.</span><br />
<br />
I have had the pleasure of teaching a German student in one of my business classes this year. We have a cake day every two weeks where a student or I bakes and shares for the rest of the class. For my week I made some chocolate brownies and Max has badgered me for the recipe ever since.<br />
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<span style="font-family: Verdana;">Max - Danke für eine großartige Schüler in diesem Jahr und ich wünsche Ihnen alles Gute für die Zukunft!</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients </strong></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Plain chocolate (preferably using one with 70% cocoa solids) - 400g</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Unsalted butter (for recipe) - 200g</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Unsalted butter (for greasing) - 10g</span><br />
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<span style="font-family: Verdana, sans-serif;">• Light muscovado sugar - 225g</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Vanilla essence - 1 tsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• 3 large eggs, beaten</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Self-raising flour, sifted - 75g</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Cocoa powder, sifted - 25g</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Some additional cocoa powder for dusting</span><br />
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<br />
<span style="font-family: Verdana, sans-serif;"><strong>Method</strong></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1. Preheat the oven to 170°C (150°C fan oven) or gas mark 3. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">2. Place the chocolate and butter in a heatproof bowl over a pan of simmering water and stir until melted. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Remove from the heat and stir in the sugar, vanilla, beaten eggs, flour essence, flour and cocoa.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Using non-stick baking parchment, grease and bottom line a 20 cm/8" square cake tin, making sure you use one which is at least 5 cm/2" deep. </span><br />
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<span style="font-family: Verdana, sans-serif;">5. Place the mixture into the tin and level with the back of a spoon. </span><br />
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<span style="font-family: Verdana, sans-serif;">6. Bake for about 1 hour 15 minutes or until set to the centre on the surface, but still a little soft underneath.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Leave the cake to cool in the tin for 2 hours (DO NOT BE TEMPTED TO TURN IT OUT EARLY).</span><br />
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<span style="font-family: Verdana, sans-serif;">8. Turn out, dust with cocoa and cut into squares. </span><br />
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<span style="font-family: Verdana, sans-serif;"><em>I personally think that brownies are best served a little warm but can be left to cool completely. </em></span><span style="font-family: Verdana, sans-serif;"><em>They are also great served with ice cream or custard. </em></span><br />
<em><br />
</em><br />
<span style="font-family: Verdana, sans-serif;"><em>Additions to the mixture can include pecans (about 150g); raisins (120g) or for indulgence some rum soaked raisins mixed with pecans (total weight 120g). These are mixed in at stage 3.</em></span></span>Andrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.com0tag:blogger.com,1999:blog-406404480555064780.post-41327927027328314912010-06-15T10:21:00.002+01:002010-06-15T10:22:58.156+01:00Asian Asparagus Spears<span style="font-family: Verdana, sans-serif;">I made some Thai crabcakes the other night and was debating what to serve them with in regards to a vegetable accompaniment. Without wanting to go shopping it was a case of fridge and cupboard raiding and the net result was this easy to do, light and tasty asparagus side</span><span style="font-family: Verdana, sans-serif;">.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients (serves 2)</strong></span><br />
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<span style="font-family: Verdana, sans-serif;">• Asparagus - 1 bunch/pkt</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Tamari/soy sauce - 3 tbsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Lime juice - 2 tbsp</span><br />
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<span style="font-family: Verdana, sans-serif;">• Mirin (sweet sherry alternative) - 2 tbsp</span><br />
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<span style="font-family: Verdana;">• Fish sauce - 2 tbsp</span><br />
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<span style="font-family: Verdana, sans-serif;">• Garlic, finely chopped - 2 cloves</span><br />
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<span style="font-family: Verdana, sans-serif;">• Minced ginger - 1 tsp</span><br />
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<span style="font-family: Verdana;">• Chilli flakes (optional) - 1 tsp</span><br />
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<span style="font-family: Verdana, sans-serif;">• Salt and ground black pepper - to taste </span><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;"><strong>Method</strong></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1. Combine all ingredients apart from the asparagus mix well (use an old jar or a 'Flavour Shaker' to shake well). </span><br />
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<span style="font-family: Verdana, sans-serif;">2. Steam the asparagus until cooked </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Toss the cooked asparagus in the sauce and adjust with salt and pepper to required taste.</span><br />
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<br />
<span style="font-family: Verdana, sans-serif;"><em>This is best served warm but can be served cold if required. As usual, play about with the sauce combinations until you achieve your desired levels, some prefer it a little sweeter whilst others prefer it with more fish sauce or chilli 'punch'.</em> </span>Andrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.com0tag:blogger.com,1999:blog-406404480555064780.post-38016665411251557242010-06-08T12:23:00.001+01:002010-06-08T12:23:50.068+01:00Southwest Chipotle Sauce<span style="font-family: Verdana, sans-serif;">I have posted this after a Facebook conversation with some old colleagues at Beaumont School (happy birthday Danny). A versatile sauce which goes well with most subs, sandwiches and wraps. Add some fresh Jalapenos or hotter chillies for a kick!</span><br />
<br />
<span style="font-family: Verdana;">The chipotle in adobo (adobo = sauce/seasoning or marinade) is a specialist ingredient and many of the major supermarkets are selling it in their bigger stores now. If you can't find it then use the following link to go to an excellent online supplier called MexGrocer - <a href="http://www.mexgrocer.co.uk/Chipotle-Chillies-in-Adobo-title0-p-1-c-265.html">MexGrocer</a>.</span><br />
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<strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Mayonnaise - 250 ml </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Dijon mustard - 1 tbsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Lime juice - 3 tbsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Chipotle chilli in adobo (pureed) - 2 tbsp</span><br />
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<span style="font-family: Verdana, sans-serif;">• Garlic (pureed) - 3 cloves</span><br />
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<span style="font-family: Verdana, sans-serif;">• Salt - to taste </span><br />
<br />
<br />
<strong><span style="font-family: Verdana, sans-serif;">Method</span></strong><br />
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<span style="font-family: Verdana, sans-serif;">1. Combine mayonnaise, mustard, lime juice, chipotle and garlic. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">2. Add salt to taste</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Store in an airtight container in the fridge</span><br />
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<em><span style="font-family: Verdana, sans-serif;">You can thin this down with a little white wine vinegar and use as a salad dressing but be careful not to use too much vinegar.</span></em>Andrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.com0tag:blogger.com,1999:blog-406404480555064780.post-53833650592598211522010-06-07T15:10:00.008+01:002010-06-08T12:29:57.120+01:00A bit of an Eton Mess!<span style="font-family: Verdana, sans-serif;">This was dessert for a family party last weekend and it also doubled up as a treat for a good friend at work to help celebrate her birthday. Despite the relatively heavy nature of the ingredients it actually comes up light and airy with same sharpness from the raspberries.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><em>Ingredients (serves 12-16)</em></strong></span><br />
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<span style="font-family: Verdana, sans-serif;">• Double cream - 2 pints</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Morello cherries (frozen or jar) -500g</span><br />
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<span style="font-family: Verdana, sans-serif;">• Raspberries (fresh or frozen) - 500g</span><br />
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<span style="font-family: Verdana, sans-serif;">• Icing sugar - 100g</span><br />
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<span style="font-family: Verdana, sans-serif;">• Raspberry essence - 2 tsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• Lime juice - 1 tsp</span><br />
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<span style="font-family: Verdana, sans-serif;">• Meringues - 8 (individual size/3 inch)</span><br />
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<span style="font-family: Verdana, sans-serif;">• Mini marshmallow - 1 pkt (I use the Fiddlers Payne brand from the baking section in the supermarket)</span><br />
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<strong><em><span style="font-family: Verdana, sans-serif;">Method</span></em></strong><br />
<br />
<span style="font-family: Verdana, sans-serif;">1. Drain the fruit separately retaining the cherry juice</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">2. Combine the cream, sugar, essence and lime juice then beat until a stiff peak is achived</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">3. Using a metal spoon combine the fruit, crumbled meringues and 3/4 of the marshmallows into the cream mix</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Place in an appropriate serving bowl I used a deep red Lalique fruit bowl!) and chill</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Just before serving use a skewer or thin knitting needle and make holes in the mix, then pour a little of the retained cherry juice into the holes (it will spill over onto the top of the mix but this adds to the finish) and dot the remaining marshmallows on the top.</span><br />
<br />
<em><span style="font-family: Verdana, sans-serif;">Traditionally this dish is made with strawberries but most soft fruit will work, again it is a personal choice. You could also nappe some kirsch/cherry brandy over the top for a bit of a boozy effect or pre-soak the fruit in it!</span></em>Andrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.com0tag:blogger.com,1999:blog-406404480555064780.post-35109019243130173242010-06-04T15:28:00.003+01:002010-06-04T15:32:33.144+01:00Thai Beef Salad<span style="font-family: Verdana, sans-serif;">This is a staple dish that I produce a lot for either a quick, easy dinner or for a dinner party. One tip to save time is to make a shedload of the sauce and then freeze it in batches for future use.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><em>Ingredients</em></strong></span><br />
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<span style="font-family: Verdana, sans-serif;">• 3 shallots, finely diced</span><br />
<span style="font-family: Verdana, sans-serif;">• 2 cloves garlic, finely sliced</span><br />
<span style="font-family: Verdana, sans-serif;">• 3 birdseye chillies (use more or less to suit taste), chopped with seeds retained</span><br />
<span style="font-family: Verdana, sans-serif;">• Teaspoon brown sugar</span><span style="font-family: Verdana, sans-serif;"><br />
</span><span style="font-family: Verdana, sans-serif;">• 2 limes, grate the rind and squeeze the juice</span><span style="font-family: Verdana, sans-serif;"><br />
</span><span style="font-family: Verdana, sans-serif;">• 75ml fish sauce (Nahm Plah)</span><br />
<span style="font-family: Verdana, sans-serif;">• ½ cucumber, thin ½ slices</span><br />
<span style="font-family: Verdana, sans-serif;">• 3 salad or 4 vine or 2 beef tomatoes, cut into small wedges</span><br />
<span style="font-family: Verdana, sans-serif;">• 3 spring onions, finely sliced</span><br />
<span style="font-family: Verdana, sans-serif;">• Bunch coriander, roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">• 6 radishes, thinly sliced</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Main protein</strong>: 1 fillet steak (6-8oz), seasoned with oil, pepper and salt to taste. Substitutions can include grilled chicken breast, tiger prawns, glass noodles or squid.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><em>To make the sauce</em></strong></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Add the shallots, garlic, chillies, sugar, zest and juice of limes and fish sauce together in a screw-top jar. Close lid tightly and shake well</span><br />
<span style="font-family: Verdana, sans-serif;">2. Refrigerate until needed</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><em>To make the salad</em></strong></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Heat a pan or griddle and sear beef on all sides – rare is best for the dish to be authentic. Place to one side to rest </span><br />
<span style="font-family: Verdana, sans-serif;">2. Place the cucumber, tomatoes, spring onions, coriander and radishes in a bowl</span><br />
<span style="font-family: Verdana, sans-serif;">3. Take rested steak and slice as thinly as possible</span><br />
<span style="font-family: Verdana, sans-serif;">4. Add steak to the salad ingredients and toss</span><br />
<span style="font-family: Verdana, sans-serif;">5. Add sauce to salad and toss quickly to coat all ingredients</span><br />
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<span style="font-family: Verdana;"><em>The quantities of ingredients used in the sauce are highly personal. I have used what I consider to be the 'normal' amounts although I prefer more chilli and fish sauce in mine. Experiment until you find the right blend.</em></span><br />
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<em><span style="font-family: Verdana;">This dish goes really well with an asian beer such as Tiger, Singha or Tsingtao, or if wine is preferred a good Alsace Reisling or Gewurztraminer such as those produced by Wunsch & Mann (<a href="http://www.wunsch-mann.fr/">Click here for the Wunsch & Mann website</a>).</span></em>Andrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.com0tag:blogger.com,1999:blog-406404480555064780.post-41635599494026666542010-05-27T13:50:00.000+01:002010-05-27T13:50:14.517+01:00Sticky Gingerbread Cake<span style="font-family: Verdana, sans-serif;"><strong>This is a real crowd-pleaser. If you can't wait for the stickiness to develop then eat it warm as a dessert with a good dollop of custard or cream!</strong></span><br />
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<span style="font-family: Verdana, sans-serif;">Plain flour – 280g</span><br />
<span style="font-family: Verdana, sans-serif;">Bicarbonate of soda – 1 tsp </span><br />
<span style="font-family: Verdana, sans-serif;">Ground cinnamon – 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ground ginger – 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Stem ginger, chopped – 4 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt – ¼ tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Unsalted butter, softened – 170g</span><br />
<span style="font-family: Verdana, sans-serif;">Light muscovado sugar – 90g</span><br />
<span style="font-family: Verdana, sans-serif;">Golden syrup – 220g</span><br />
<span style="font-family: Verdana, sans-serif;">Egg - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Milk – 200ml</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Heat the oven to 170°/gas 3-4. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">2. Line the base of a 20 cm square cake tin with greaseproof paper (buttered sides). </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">3. Sift the flour with the bicarbonate of soda, ground ginger, cinnamon and salt.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">4. Cream the butter with the sugar until light and fluffy. </span><br />
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<span style="font-family: Verdana, sans-serif;">5. Whisk in the golden syrup, then add a heaped tablespoonful of the flour mixture followed by the egg.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Whisk in the remaining flour, followed by the milk, until the mixture forms a smooth batter. Stir in the stem ginger.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Scrape into the prepared tin. Bake for about 50 minutes until firm to the touch. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">8. Test by inserting a skewer deep into the centre. If it comes out clean then it is done. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">9. Allow the gingerbread to cool in the tin for 10 minutes, and then turn out onto a wire rack and leave to cool.</span><br />
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<span style="font-family: Verdana, sans-serif;"><em><strong>Tip: If you wrap the cooled cake in greaseproof paper, then foil and store in an airtight container for a couple of days it develops into an even stickier gingerbread cake.</strong></em></span>Andrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.com0tag:blogger.com,1999:blog-406404480555064780.post-24464546802461544322010-05-25T20:02:00.000+01:002010-05-25T20:02:05.592+01:00A word about cookbooks<span style="font-family: Verdana, sans-serif;">Like many of you I have a plethora of cookbooks, ranging from the 50p markdown ones in garden centres and charity shops through to my old Cesarini and Kinton ones from the good old days! I may occasionally grouch about Mr Oliver but I still have his books.</span><br />
<br />
<br />
Treat them as an aid to your culinary skills not as the 'be all and end all'. They should inform and guide you not rule with an iron fist. yes, some recipes need more careful following (such as baking) but be brave and EXPERIMENT!<br />
<br />
I do have some favourites however and one of these is Jun Tanaka's 'Simple to Sensational'. Quite simply it is outstanding. It is the only cookbook I have bought that has prompted me to email the chef/author to congratulate them on their work (and he did reply, before you ask!).<br />
<br />
AndrewAndrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.com0tag:blogger.com,1999:blog-406404480555064780.post-17305211888044564792010-05-24T19:28:00.000+01:002010-05-24T19:28:17.274+01:00Roasted Beetroot, Shallots and Carrots with Honey and Mustard<span style="font-family: Verdana, sans-serif;"><strong>This one comes via a conversation I had with my sister tonight who has become beetroot obsessed! A taste sensation of an accompaniment to a main course or spectacular cold with some crumbled feta or Blacksticks Blue cheese on top.</strong></span><br />
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<br />
<span style="font-family: Verdana;"><em>Serves 4</em></span><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Fresh beetroot: peeled/scrubbed and cut into quarters - 6</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Shallots: peeled and left whole - 8</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Carrots: peeled, halved and cut into inch long sections - 6</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard (wholegrain or Dijon) - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Honey - 3 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Sunflower oil - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Salt and pepper </span><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">1. Pre-heat the oven to 190°C/Gas Mark 5 and place a suitably sized (see step 4) roasting tin in it.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">2. Place the oil, honey and mustard in a microwave proof container.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">3. Heat this mixture in the microwave for 30 seconds (based on an 800 watt microwave) or in a saucepan over a LOW heat for 2 minutes. You are seeking to loosen the viscosity of the mixture.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">4. Place the vegetables in a pre-heated roasting tin which comfortably accommodates them - neither cramped nor too spread out.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">5. Pour over the oil, honey and mustard blend.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">6. Add the desired amount of salt and ground black pepper and toss the vegetables until fully coated.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">7. Place in the pre-heated oven and roast for approximately 35 minutes, turning the vegetables once halfway through cooking.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><em>An alternative flavour to add here is some chopped rosemary.</em></span>Andrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.com0tag:blogger.com,1999:blog-406404480555064780.post-17670442702734270802010-05-24T18:50:00.002+01:002010-05-24T18:52:06.049+01:00Indian Cauliflower Soup with Chickpeas<strong><span style="font-family: Verdana, sans-serif;">Multi-season soup - warming on a cold day and just magic in the summer!</span></strong><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Cauliflower, cut into florets - 1 large</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Onion, diced - 1</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Chickpeas - 1 tin</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds - 2 tsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Coriander seeds - 1 tsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Garlic granules - 2 tsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Black peppercorns - 1 tsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Garam masala - 1 tsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Turmeric - 1 tsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Ground cumin - 1 tsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Vegetable stock - 1500ml</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Sunflower oil - 1 tbsp</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1. Finely grind the cumin seeds, coriander seeds, peppercorns, garlic granules*, garam masala, turmeric and ground cumin and sea salt in a pestle and mortar (* if you don't have or can't find garlic granules use 3 cloves of fresh garlic, finely minced).</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Heat the oil in a heavy bottomed saucepan.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Add onions and sweat until translucent (do not brown). Add a little water if they begin to brown or if you are avoiding oil for dietary purposes.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Add spice blend and a little water then cook the onion and spice paste through, adding extra water if necessary.</span><br />
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<span style="font-family: Verdana, sans-serif;">5. Add the cauliflower florets and stir through, ensuring all of the vegetables are coated until they begin to take on some heat.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Add the stock.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Bring to the boil then reduce the heat until a rolling boil is achieved.</span><br />
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<span style="font-family: Verdana, sans-serif;">8. Cook until the cauliflower is cooked through. Remember to not overcook as this will reduce the flavour of the cauliflower.</span><br />
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<span style="font-family: Verdana, sans-serif;">9. Blend with a hand blender until desired consistency is achieved.</span><br />
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<span style="font-family: Verdana, sans-serif;">10. Add the chickpeas and place back on the heat on a low simmer for 15 minutes, periodically skimming off any resulting scum from the top.</span><br />
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<span style="font-family: Verdana, sans-serif;">11. Adjust seasoning to taste.</span><br />
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<em><span style="font-family: Verdana, sans-serif;">This one is rather nice served with a warmed or even toasted pitta bread.</span></em>Andrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.com1tag:blogger.com,1999:blog-406404480555064780.post-42455805309347842172010-05-23T21:19:00.000+01:002010-05-23T21:19:22.354+01:00Carrot and Coriander soup with Szechuan Peppercorns<span style="font-family: Verdana, sans-serif;"><strong>One of the easiest soups to make with a nice peppery twist!</strong></span><br />
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<span style="font-family: Verdana, sans-serif;">Carrots, sliced - 1 kg</span><br />
<span style="font-family: Verdana, sans-serif;">Onion, diced - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander seeds - 20</span><br />
<span style="font-family: Verdana, sans-serif;">Szechuan peppercorns - 15</span><br />
<span style="font-family: Verdana, sans-serif;">Herb sea salt - 2 tsp</span><br />
<span style="font-family: Verdana;">Chopped coriander - 1 bunch</span><br />
<span style="font-family: Verdana, sans-serif;">Vegetable stock - 1500ml</span><br />
<span style="font-family: Verdana;">Sunflower oil - 1 tbsp</span><br />
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<span style="font-family: Verdana, sans-serif;">1. Crush the coriander seeds, peppercorns and sea salt in a pestle and mortar.</span><br />
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<span style="font-family: Verdana, sans-serif;">2. Heat the oil in a heavy bottomed saucepan.</span><br />
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<span style="font-family: Verdana;">3. Add onions and sweat until translucent (do not brown).</span><br />
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<span style="font-family: Verdana;">4. Add carrots and stir through until they begin to take on some heat.</span><br />
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<span style="font-family: Verdana;">5. Stir in the spice blend and coat all of the vegetables.</span><br />
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<span style="font-family: Verdana;">6. Add the stock.</span><br />
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<span style="font-family: Verdana;">7. Bring to the boil then reduce the heat until a rolling boil is achieved.</span><br />
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<span style="font-family: Verdana;">8. Cook until the carrots are cooked through. Do not overcook as this will reduce the strength of the carrots.</span><br />
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<span style="font-family: Verdana;">9. Add the chopped coriander.</span><br />
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<span style="font-family: Verdana;">10. Blend with a hand blender until desired consistency is achieved.</span><br />
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<span style="font-family: Verdana;">11. Place back on the heat on a low simmer for 15 minutes, periodically skimming off any resulting scum from the top.</span><br />
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<span style="font-family: Verdana;">12. Adjust seasoning to taste.</span><br />
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<span style="font-family: Verdana;"><em>Serve with a good hearty spoonful of creme fraiche or soured cream (optional).</em></span>Andrew Malcolmhttp://www.blogger.com/profile/16452494310412769286noreply@blogger.com0