Tag: recipes

[Recipe] Chicken wings

March 6, 2007 admin

Wings:

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. black pepper
20 chicken wing segments

– Prepare the chicken wings by boning wings into 3 segments. Get rid of the wing tip or use it for chicken stock. I try and trim as much fat/skin from the wings as I can (but seriously, there's no way in hell this any part of this meal can be considered healthy, so you can skip this step if you want)

– In a shallow dish, combine flour, salt, paprika, chili powder, and pepper.

– Coat chicken entirely in the flour mixture

– Deep-fry chicken, 8 – 10 pieces at a time, in 375F/190C degree oil for 10-12 minutes.

– Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.

– Repeat with remaining chicken.

Sauce:

4 Tbsp margarine
5 Tbsp Tabasco sauce
1 Tbsp white wine vinegar

– Melt the margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.

Blue Cheese dip:

1/2 cup sour cream
1/2 cup crumbled blue cheese (I used Cornish Blue)
1/2 cup mayonnaise
1 Tbsp white wine vinegar or white vinegar

Mix everything together in a food processor. Add salt/pepper to taste.

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Chocolate Crepe Cake

March 1, 2007 admin 2 Comments

Crepe Recipe

1 2/3 cups flour ( 250g plain flour)
1 tbsp caster sugar
3 eggs, plus 3 egg yolks
600ml milk
40g unsalted butter, melted, plus extra melted butter to brush,

Chocolate & Espresso filling

250g good-quality dark chocolate, roughly chopped
50g unsalted butter, chopped
150ml milk
100ml thickened cream
100ml strong black coffee (espresso)
1/4 cup (55g) caster sugar

Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g (2 tbsp) melted butter through the batter. Heat pan and brush with extra butter, add enough batter to coat base, swirl to cover, tip off any excess. Cook for 45 seconds, then flip and cook for 30 seconds more or until golden. Repeat with butter and remaining batter till you get abt 20 crepes, stacking with baking paper in between.

For the filling, melt the chocolate in a bain marie. Stir in butter, milk, cream, coffee and sugar, then whisk until mixture is smooth and sugar dissolves. Remove from heat, cover and set aside for 20-30 minutes until mixture cools and thickens. Lightly grease an 18cm springfrom pan. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. There should be 1/3 cup filling left. Cover cake with foil and chilll for 1 hour. When set, remove springform pan and pour remaining chocolate filling and top with cream.

I tried making this last weekend when we were at Katy's parents'. Two things: you really do need a good crepe pan because otherwise it's a PITA to get the crepes to come out nicely. I also made the ganache a bit too runny, so cut down on the amount of liquid for next time.

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Chocolate orange cupcakes

January 22, 2007 admin 2 Comments

Chocolate Orange Cupcakes

1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/4 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/4 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tbsp orange zest
1 cup milk (any kind)

Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, cream together butter and sugars until light and fluffy, then beat in the eggs one at a time. Add vanilla and orange zest.
Alternating in 3 additions, beat in the flour and the milk at low speed, ending with an addition of flour. Evenly distribute into prepared muffin tins and bake at 350F for 15-17 minutes, until a tester comes out clean and the cake springs back when lightly pressed.

Cool completely on a wire rack before frosting.

Chocolate Orange Cream Cheese Frosting

8-oz. cream cheese, softened
1/4 cup butter, softened
1/4 cup cocoa powder
1 tbsp orange zest
3 tbsp orange juice
2-3 cups powdered sugar (may need extra)

In a large bowl, beat together cream cheese and butter until well combined, then beat in cocoa powder, orange zest, orange juice and 2 cups powdered sugar until smooth. With the mixer on medium-high, add additional powdered sugar (1-2 more cups) until frosting is somewhat stiff but still easy to spread.
Apply to cooled cupcakes.

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[Recipe] Chicken and red lentil curry

January 16, 2007 admin 3 Comments

2 tbsp Sunflower Oil
2 onions, finely sliced
2 tsp cumin/coriander powder
1 tsp turmeric
1 tsp chilli powder
1 tsp whole cumin seeds
2 tbsp tomato paste
1 pack (500g) mini chicken fillets
500ml chicken stock
175g dried red lentils
6 tbsp greek-style yogurt

Instructions

Heat oil in a large pan and fry the cumin seeds until they start to pop. Add onion. Cook over gentle heat, stirring occasionally, until softened. Mix all the remaining spices and tomato paste into a paste. Dilute slightly with 1 tbsp of the chicken stock add to pot. Cook for 1-2 minutes more.

And the chicken, and cook for 2-3 minutes each side until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 minutes, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.

Stir in the yogurt and cover, then simmer for a further 5 minutes.

Spoon the curry into individual bowls over steamed basmati rice.

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[Recipe] Baked glazed ham

December 20, 2006 admin

English gammon joint (2-4kg)
handful whole peppercorns
thyme
bay leaf
2 onions, cut into quarters
500ml apple cider
3 tbsp dijon mustard
3 tbsp honey
2 tbsp brown sugar

– place trivet or saucer upside down in a large pan. place the gammon joint with the strings intact as it holds the joint together during cooking on the trivet. Add peppercorns, thyme, bay leaf, onions and 400 ml of the cider. Fill with enough cold water to cover the gammon.

– bring slowly to a boil and reduce heat to simmer for 20 minutes per 500g, adding water from the kettle as necessary.

– At the end of the calculated cooking time, turn the heat off and allow the ham to cook in the cooking liquid for at least 30 minutes, until it's cool enough to handle. Transfer the ham to a board and pat dry with kitchen paper. Using a small sharp knife, peel away and discard the skin, leaving a layer of fat exposed

– score the fat into a diamond pattern. transfer to a roasting dish.

– preheat the oven to 200C

– mix mustard, honey, sugar and then stir in enough cider to thin the paste down to a pouring consistency. Pour the glaze over the ham and spoon over it until it is thoroughly coated. Roast for 30-35 minutes, or until evenly browned, basting every 10 minutes. With only 10 minutes left, after the last basting, sprinkle some brown sugar on top of the ham and roast until done.

– cover and allow to cool.

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[Recipe] Steak & Veg pie (hmmmm, pie!)

December 7, 2006 admin 3 Comments

This is one of those spur-of-the-moment recipes.

I had an extra block of defrosted ready-made puff pastry, so I just made a pie lining and cover.

To make the filling, brown 1 pound of lean ground beef in olive oil. Season with thyme, parsley, tabasco, salt & pepper. When the beef is browned, add two diced onions, 3 small diced carrots, half a punnet of quartered mushrooms, one head of broccoli florets and add a bit of water. Cover and let the veg steam until tender (about 8-10 minutes).

Add the ingredients to the lined pie dish. I reused the frying pan to make some thick instant gravy (Bisto granules) and covered the veg/meat with it. Cover with the second half of the pastry and seal well. Brush with beaten egg and cook for 10 minutes in a pre-heated oven at 200C, then lower the heat to 190C for another 25 minutes.

Serve with mashed potatoes and a bit of salad and you have a quick, simple and very tasty meal!

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[Recipe] Bacon and Egg Pies

December 4, 2006 admin

Makes 12
Ingredients

6 rashers back bacon, derinded
3 large eggs
about 4 fl oz (120 ml) milk, plus a little extra for brushing the top of the pies
salt and freshly milled black pepper

For the shortcrust pastry:

6 oz (175 g) plain flour, plus a little extra for dusting
a pinch of salt
1oz (40 g) softened lard
1oz (40 g) softened butter

You will also need a 12 hole patty tin, each hole 1inches (4.5 cm) at the base, 2inches (6 cm) at the top, and inch (2 cm) deep, well greased, plus a 3inch (9 cm)and a 3 inch (7.5 cm) pastry cutter.

Begin by making the pastry by sifting the flour and pinch of salt into a large bowl,
holding the sieve as high as possible.

Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour, using your fingertips only, and being as light as possible. As you do this, lift it up high and let it fall back into the bowl, just long enough to make the mixture crumbly with a few odd lumps here and there. Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together. Then discard the knife and, finally, bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If this hasnt happened, then add a spot more water. Now place the pastry in a polythene bag and leave it in the fridge for 30 minutes to rest.

Alternatively, store-bought shortcrust pastry works just as well.

Next, hardboil 2 of the eggs by placing them in a small saucepan and adding enough water to cover them by about inch (1 cm). Bring the water up to simmering point and put a timer on for 7 minutes. Then, when the time is up, cool the eggs rapidly under cold, running water for about a minute, and leave them in cold water till theyre cool.

Meanwhile, grill (or fry) the bacon gently until the fat begins to run and pre-heat the oven to gas mark 6, 400(200Roll out half of the pastry, on a lightly floured surface, cut out 12 rounds using the 3inch (9 cm) cutter and line the patty tin. Now peel and chop the eggs quite small and chop the bacon fairly small, too, Then divide the egg and bacon among the pies and season with freshly milled pepper and a very little salt. Beat the remaining egg together with the milk and carefully pour the mixture into the pies, allowing it to settle as you go. Dampen the edges and roll out the rest of the pastry to cut out the smaller rounds for the lids.

Make a small hole in the centre of each pie, brush the tops with milk, then bake for 10 minutes. After that, reduce the heat to gas mark 5, 375(190and cook for a further 25 minutes.

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[recipe] Beignets

November 27, 2006 admin

If you havent been to New Orleans youve probably never eaten a Beignet, but youve probably had something similar. Cafe au Lait and Beignets, is New Orleans for Coffee & Donuts.

The most famous place in New Orleans for Beignets and Cafe au Lait is Cafe Du Monde on Decatur on the riverside of Jackson Square, which is legendary, you have to go once.

New Orleans Style Beignet Recipe

1 Envelope Active Dry Yeast
3/4 Cup Warm Water
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 – 3 3/4 Cups A.P. Flour
1/8 Cup Butter
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

Combine the Yeast, Water, and Sugar in a large mixing bowl. Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix well, then add half of the flour until it starts to come together, then add the butter. When the butter is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; its a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (about 1h in a warm cupboard)

After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise another hour in a warm place.

When the Beignets have risen, deep fry them in vegetable oil at 180C. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar (because the dough doesnt contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!

Makes about 2 dozen.

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[recipe] Tagliatelle Carbonara

November 27, 2006 admin 2 Comments

This is based on Delia Smith's recipe

Ingredients

8 oz (225 g) dried tagliatelle
5 oz (150 g) smoked pancetta, cubed or sliced (could use lardons or bacon)
2 large eggs
4 tablespoons grated Pecorino Romano (could use parmesan)
4 tablespoons double cream
freshly milled black pepper
olive oil

First of all, cook the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until its crisp and golden, about 5 minutes. Next, whisk the eggs cheese and cream in a bowl and season generously with black pepper.

Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino.

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[Recipe] Onion soup

November 15, 2006 admin 5 Comments

Ingredients

1kg onions, cut into slices
2 pints beef stock
1 cup white wine
1 tsp sugar
olive oil
mozarella or gruyere cheese
crusty bread

Prep

In a large pot on high heat, add oil, onions and sugar and sautee for 5 minutes (until the edges of the onions start to blacken a bit). Reduce to minimum heat and let simmer for 30 minutes, stirring occasionally.

After that time, you'll be left with nicely browned onions and a good coating of flavour on the bottom of the pan. Deglaze gently with the white wine and add the beef stock. Let simmer for 1 hour.

Toast some crusty bread to make large croutons. Distribute soup into over-proof bowls. Top with croutons and cheese and broil until the cheese is golden.

Serve immediately.

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