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  • Ham hock colcannon

    Ham hock colcannon

    Category: Pork

    Area: Irish

    Ingredients:

    • 800g Floury Potatoes
    • 50g Butter
    • 3 chopped Garlic Clove
    • 1 chopped Cabbage
    • 8 Spring Onions
    • 100ml Double Cream
    • 2 tbs Mustard
    • 180g Ham
    • 4 Eggs

    Instructions:

    STEP 1
    Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.

    STEP 2
    Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.

    STEP 3
    Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.

    STEP 4
    Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.

  • Keleya Zaara

    Keleya Zaara

    Category: Lamb

    Area: Tunisian

    Ingredients:

    • 4 tbs Olive Oil
    • 750g Lamb
    • 1 1/2 tsp Saffron
    • 1 Large Chopped Onion
    • 25 ml Water
    • 30g Parsley
    • 1 tbs Butter
    • 1 Lemon

    Instructions:

    Heat the vegetable oil in a large frying pan over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Season with saffron, salt and pepper to taste; stir in all but 4 tablespoons of the onion, and pour in the water. Bring to the boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.
    Uncover the pan, stir in the butter and allow the sauce reduce 5 to 10 minutes to desired consistency. Season to taste with salt and pepper, then pour into a serving dish. Sprinkle with the remaining chopped onions and parsley. Garnish with lemon wedges to serve.

  • Mince Pies

    Mince Pies

    Category: Dessert

    Area: British

    Ingredients:

    • 225g Butter
    • 350g Plain Flour
    • 100g Caster Sugar
    • 280g Mincemeat
    • 1 small Egg
    • Topping Icing Sugar

    Instructions:

    To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt.

    Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

    Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.

    Spoon 280g mincemeat into the pies.

    Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.

    Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).

    Beat 1 small egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.

    To serve, lightly dust with icing sugar.

  • Roast fennel and aubergine paella

    Roast fennel and aubergine paella

    Category: Vegan

    Area: Spanish

    Ingredients:

    • 6 small Baby Aubergine
    • 4 small Fennel
    • 1 thinly sliced Red Pepper
    • 1 medium Courgettes
    • 1 finely chopped Onion
    • 300g Paella Rice
    • 1 tsp Paprika
    • pinch Saffron
    • 200ml White Wine
    • 700ml Vegetable Stock
    • 100g Frozen Peas
    • 1 chopped Lemon
    • Handful Parsley
    • pinch Salt
    • pinch Black Pepper

    Instructions:

    1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil. Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden.

    2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil. Sauté the onion for 8–10 minutes until softened. Increase the heat to medium and stir in the rice, paprika and saffron. Cook for around 1 minute to start toasting the rice, then add the white wine. Reduce by about half before stirring in two-thirds of the stock. Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times.

    3 Stir in the peas, add some seasoning, then gently mix in the roasted veg. Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or some aluminium foil. Cook for a further 10 minutes.

    4 To ensure you get the classic layer of toasted rice at the bottom of the pan, increase the heat to high until you hear a slight crackle. Remove from the heat and sit for 5 minutes before sprinkling over the parsley and serving.

  • Dal fry

    Dal fry

    Category: Vegetarian

    Area: Indian

    Ingredients:

    • 1 cup Toor dal
    • 2-1/2 cups Water
    • 1 tsp Salt
    • 1/4 tsp Turmeric
    • 3 tbs Ghee
    • 1 cup Chopped tomatoes
    • 1/2 tsp Cumin seeds
    • 1/2 tsp Mustard Seeds
    • 2 Bay Leaf
    • 1 tbs chopped Green Chilli
    • 2 tsp shredded Ginger
    • 2 tbs Cilantro
    • 1/2 tsp Red Pepper
    • 1/2 tsp Salt
    • 1 tsp Sugar
    • 1/4 tsp Garam Masala

    Instructions:

    Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
    Cook dal with 2-1/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup.
    In a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
    Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
    Add cilantro and garam masala cook for about one minute.
    Pour the seasoning over dal mix it well and cook for another minute.
    Serve with Naan.

  • Fettucine alfredo

    Fettucine alfredo

    Category: Pasta

    Area: Italian

    Ingredients:

    • 227g Clotted Cream
    • 25g Butter
    • 1 tsp Corn Flour
    • 100g Parmesan Cheese
    • Grated Nutmeg
    • 250g Fettuccine
    • Chopped Parsley

    Instructions:

    In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
    Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
    Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
    Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.

  • Nasi lemak

    Nasi lemak

    Category: Seafood

    Area: Malaysian

    Ingredients:

    • 2 cups Coconut Milk
    • 2 cups Water
    • 1/4 tsp Ginger Paste
    • 1 Ginger
    • 1 Bay Leaf
    • 2 cups Rice
    • 4 Eggs
    • 1 Cucumber
    • 1 cup Peanuts
    • 4 oz Anchovy Fillet
    • 2 tbs Vegetable Oil
    • 1 Onion
    • 3 cloves Garlic
    • 3 Shallots
    • 2 tsp Chilli Powder
    • 4 oz Anchovy Fillet
    • 3 tbs Sugar
    • 1/3 cup Tamarind Paste

    Instructions:

    In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.

    Step 2
    Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.

    Step 3
    Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.

    Step 4
    Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.

    Step 5
    Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

  • Eton Mess

    Eton Mess

    Category: Dessert

    Area: British

    Ingredients:

    • 500g strawberries
    • 400ml double cream
    • 3 x 7.5cm meringue nests
    • 1 tbsp ginger cordial
    • sprigs of fresh Mint

    Instructions:

    Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
    Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using.
    Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.

  • Beef Lo Mein

    Beef Lo Mein

    Category: Beef

    Area: Chinese

    Ingredients:

    • 1/2 lb Beef
    • pinch Salt
    • pinch Pepper
    • 2 tsp Sesame Seed Oil
    • 1/2 Egg
    • 3 tbs Starch
    • 5 tbs Oil
    • 1/4 lb Noodles
    • 1/2 cup Onion
    • 1 tsp Minced Garlic
    • 1 tsp Ginger
    • 1 cup Bean Sprouts
    • 1 cup Mushrooms
    • 1 cup Water
    • 1 tbs Oyster Sauce
    • 1 tsp Sugar
    • 1 tsp Soy Sauce

    Instructions:

    STEP 1 – MARINATING THE BEEF
    In a bowl, add the beef, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, 1/2 egg, corn starch,1 Tablespoon of oil and mix together.
    STEP 2 – BOILING THE THE NOODLES
    In a 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 10 seconds. After your noodles is done boiling strain and cool with cold water.
    STEP 3 – STIR FRY
    Add 2 Tablespoons of oil, beef and cook on high heat untill beef is medium cooked.
    Set the cooked beef aside
    In a wok add 2 Tablespoon of oil, onions, minced garlic, minced ginger, bean sprouts, mushrooms, peapods and 1.5 cups of water or until the vegetables are submerged in water.
    Add the noodles to wok
    To make the sauce, add oyster sauce, 1 pinch white pepper, 1 teaspoon sesame seed oil, sugar, and 1 Teaspoon of soy sauce.
    Next add the beef to wok and stir-fry

  • Kung Pao Chicken

    Kung Pao Chicken

    Category: Chicken

    Area: Chinese

    Ingredients:

    • 2 tbs Sake
    • 2 tbs Soy Sauce
    • 2 tbs Sesame Seed Oil
    • 2 tbs Corn Flour
    • 2 tbs Water
    • 500g Chicken
    • 1 tbs Chilli Powder
    • 1 tsp Rice Vinegar
    • 1 tbs Brown Sugar
    • 4 Chopped Spring Onions
    • 6 cloves Garlic Clove
    • 220g Water Chestnut
    • 100g Peanuts

    Instructions:

    Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
    In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
    In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
    Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.