Blog

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.

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.

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.

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.

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

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.

Category: Beef

Area: Chinese

Ingredients:

• 1/2 lb Beef
• 1/2 tsp Salt
• 1 tsp Sesame Seed Oil
• 1 pinch Pepper
• 1 Egg White
• 3 tbs Starch
• 4 tbs Oil
• 1 tsp Ginger
• 1 tsp Garlic
• 3/4 cup Onion
• 1/2 cup Carrots
• 3/4 cup Green Pepper
• 1 cup Celery
• 1 cup Mushrooms
• 1 tbs Cooking wine
• 1 cup Water
• 1 tbs Oyster Sauce
• 1/2 tsp Hotsauce
• 1 tsp Sugar
• 1 tbs Soy Sauce

Instructions:

STEP 1 – MARINATING THE BEEF
In a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil.
STEP 2 – STIR FRY
First Cook the beef by adding 2 Tablespoon of oil until the beef is golden brown.
Set the beef aside
In a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds.
Next add all of the vegetables and then add sherry cooking wine and 1 cup of water.
To make the sauce add oyster sauce, hot pepper sauce, and sugar.
add the cooked beef and 1 spoon of soy sauce
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.

Category: Dessert

Area: British

Ingredients:

• 120g Plain Flour
• 60g Caster Sugar
• 60g Butter
• 300g Braeburn Apples
• 30g Butter
• 30g Demerara Sugar
• 120g Blackberries
• ¼ teaspoon Cinnamon
• to serve Ice Cream

Instructions:

Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

Category: Pork

Area: Vietnamese

Ingredients:

• 1.5 pounds sliced Pork
• 1 package thin Rice Vermicelli
• 4-6 Egg Rolls
• 3 tablespoons minced Challots
• 1.5 tablespoons minced garlic Garlic
• ¼ cup Sugar
• 1 tablespoon Fish Sauce
• ½ tablespoon thick Soy sauce
• ½ tablespoon Pepper
• 3 tablespoons Olive Oil
• Sliced Cucumber
• Leaves Mint
• Crushed Peanuts

Instructions:

Slice the uncooked pork thinly, about ⅛". It helps to slightly freeze it (optional).
Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
Marinate the meat for 1 hour, or overnight for better results.
Bake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.
Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.

Category: Dessert

Area: British

Ingredients:

• 225g Medjool dates
• 175ml Boiling water
• 1 tsp vanilla extract
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 2 eggs
• 85g butter
• 140g demerara sugar
• 2 tbsp black treacle
• 100ml milk
• 1 scoop ice cream
• 175g muscovado sugar
• 50g butter
• 225ml double cream
• 1 tbsp black treacle

Instructions:

Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used. Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the cream.
Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out. You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes. Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).
When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.