Main course

Indian spiced Slow cooked Chicken

Posted on Oct 8, 2012 in Featured, Main course, Poultry, Recipes | 2 comments

This is a favourite of mine, just easy to leave to slow cook in the morning and go and do others things at least lunch or dinner is almost ready to come back too. If you’re out all day then put on the low setting and on a high setting if you’re out for a morning or afternoon. Enjoy the extra time which the fuss on preparing meals.

 

 

Serves 4-6

Ingredients

2kg whole chicken

1 tsp Turmeric

1 tsp ground coriander

1 tsp ground cumin

1 tsp black peppercorns

1 1/2pt chicken stock

Method :

  1. Pat chicken dry with a paper towel, and place inside the slow cooker.
  2. Add and stir all ingredients together with the chicken stock
  3. Pour mixture over chicken, and cover with lid.
  4. Cook chicken on low setting for 8 hours, or 4 hours on high setting.
  5. Portion accordingly and pull out any bones which can be used again for another
  6. Leave liquor to cool and use for leftover stock or for soup base.
  7. Strain to remove excess fat through cheesecloth or muslin.

 

Serve with Fennel Dumplings

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Lemon and Garlic Prawns with Chickpeas

Posted on Aug 1, 2012 in Fish & Seafood | 0 comments

Serves 2
Ingredients :
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 1/2 pounds prawns, peeled with tails intact
  • 2 tbsp olive oil
  • 3 tbsp lemon juice (1 lemon)
  • 3 cloves garlic, minced
  • 1 tsp. grated lemon zest
  • 1/2 tsp. red pepper flakes
  • 50g parsley, chopped
  • 1/2 tsp sea salt
  • 1 lemon, sliced
Method:
  1. Preheat oven to 220c 450 F.
  2. Rinse and drain your chickpeas and toss with one tablespoon of olive oil and a 1/2 teaspoon of salt.
  3. Arrange chickpeas in a layer on the bottom of your baking dish and bake for about 20 minutes, until golden.
  4. Meanwhile, toss your prawns, one tablespoon of olive oil, juice of one lemon, garlic, lemon zest, red pepper flakes and one teaspoon of salt in a large bowl.  Allow prawn mixture to marinate for 10 to 15 minutes.
  5. Once your chickpeas have finished baking, spread your prawn mixture over the roasted chickpeas and place a few lemon slices over top.
  6. Return your dish to the oven and bake for 5 to 8 minutes longer.
Prawns should be pink in colour.
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Roast Stuffed Pork Loin with Orange & Mace

Posted on Dec 1, 2011 in Main course, Meat, Recipes | 0 comments

This recipe can be used on any joint of meat ham, gammon, pork or turkey.

 

 

 

 

 

 

Ingredients:

Method:

  1. Spread stuffing mixture over surface of the pork (see recipe below).
  2. Starting with the smallest side of the meat (which should be in the shape of a rectangle).
  3. Roll up tightly and secure with kitchen string.

At this point you can wrap in plastic wrap and refrigerate if you are making ahead.

  1. In a small bowl, combine the first six ingredients; rub over roast. Sprinkle over dressing.
  2. In a large pan, heat oil; brown roast on all sides. Place on a rack in a shallow roasting tray. Add Orange & Mace dressing.
  3. Bake, uncovered, at 325 degrees F for 1-1/2 hours or until a meat thermometer reads 160 degrees F.
  4. Let it stand for 10 minutes before slicing.
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Tangy glazed Salmon

Posted on Nov 9, 2011 in Fish & Seafood, Recipes | 0 comments

This tangy glaze is sweet and spicy, and works very well with the rich taste of salmon. I like to use it for grilled salmon, but it works for baked salmon as well.
Serves 3
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
  • 1 lb salmon fillet  or three individual fillets
  • 3 tablespoons coarse grain, Dijon or English mustard
  • 1 teaspoon raw ginger root, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic finely chopped or grated
  • 1-2 tablespoons sugar or sugar substitute to equal
Method:

1. Mix all ingredients except for salmon. The amount of sweetener you want will vary with your own taste, but do recognize that the heat from the ginger and mustard will mellow with cooking, making the sweetness more prominent.

2. Coat the salmon with about a third of the glaze. If the skin is on, just coat the top and sides. If the skin is off, coat the whole thing, but use about half the glaze instead of a third.

3. Heat and oil the grill. (I usually use a gas grill. I heat the whole thing until it is very hot, and then turn off the flame under the part of the grill I’m going to put the salmon on.) Cook the salmon skin side down for about 3-4 minutes, until you see opaqueness about a third of the way up the side. Turn the salmon. If you lose the skin at this point, paint glaze on that side (or you can remove the skin easily with tongs if you don’t want it).

4. Continue cooking until salmon flakes, but is still darker inside than out – another 2-4 minutes. Over cooking is shown when white fat particles surface on the flesh.

5. Put the rest of the glaze on the salmon, and maybe a squeeze of lemon or orange.

  • Serve with salad,
  •  new potatoes,
  •  stirfried shredded savoy cabbage
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Roast Boneless Shoulder of Lamb with Watercress, Goat’s Cheese and Mint Stuffing

Posted on Oct 18, 2011 in Main course, Meat, Recipes | 0 comments

Serves: 10
Preparation Time: 20 mins
|Cooking : 1 hour 40 mins + 25 mins resting after cooking ( easy to carve)

Ingredients

  • 1.8kg (4 lb) lean boneless lamb shoulder
  • salt and freshly milled black pepper
  • 30ml (2 tbsp) dried mixed herbs
  • 15ml (1 tbsp) olive oil
  • For the Stuffing:
  • 2 large garlic cloves, peeled and finely chopped
  • 90ml (6 tbsp) freshly chopped mint
  • 2 (100g) bags watercress, roughly chopped
  • 200g (7 oz) firm goat’s cheese, diced

 Method:

  1. Preheat the oven to 180-190 C / Gas mark 4-5.
  2. To prepare the stuffing: In a large bowl mix all the ingredients together.
  3. Place the joint on a chopping board, remove any butcher’s string or elasticated meat bands (reserve for later), unroll skin side down and season on both sides with salt, pepper and dried mixed herbs. Spread the stuffing mixture evenly over the joint, but do not overfill. Roll up and secure with new butcher’s string or the reserved elasticated meat bands.
  4. Weigh the joint and place on a metal rack in a large non-stick roasting tin, and drizzle with the oil. Roast for the preferred, calculated cooking time (see footnote below).
  5. Cover with foil if browning too quickly. Remove from the oven, cover and set aside to rest for 15-20 minutes.
  • Serve with gravy and roast potatoes and preferred cooked vegetables

This recipe works well using boneless breast of lamb too.

Cooking times

Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes

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Chinese Slow cooked beef

Posted on Oct 18, 2011 in Main course, Meat, Recipes | 0 comments

Serves 4

Preparation Time: 20 minutes

Cooking Time : 1.5 hrs in the oven, slow cooker 2.5 -3 hrs

Ingredients :

  • 5 tbsp of thick soy sauce
  • 2 star anise
  • 500g stewing steak, cubed
  • 1 tsp of red chilli flakes
  • 1 pint of vegetable stock ( or 1/4 pint if you are using a slow cooker)
  • 2 cloves of garlic finely sliced
  • 1 orange cut into quarters
  • 1/4pt orange juice
  • 1 thumb of ginger finely chopped
  • 2oz Fresco Angelico Goat’s Cheese
  • 1 heaped tbsp of cornflour mixed with 3 tbsp of water
  1. Preheat the oven at 150 degC  or set the slow cooker on low for 3 hours.
  2. Chop stewing steak into cubes, trim off excess fat
  3. Heat the oil in a pan and sear the steak on all sides
  4. Add the garlic,ginger, chilli, star anise heat in the oil for a minute or two
  5. Add the liquids and the orange.
  6. Slow cook or bake in the oven for 1 and a quarter hours.
  7. Remove the orange and the steak. place to one side
  8. Warm through the sauce and add the cornflour mixed with water to thicken.
  9. Add the steak and crumbled goats cheese.
  10. Serve with a little rice or mashed potato.

 

 

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