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Posts Tagged ‘blend’

What you need:

25g butter
1 onion, sliced
½ tsp salt
150ml double cream
1 bay leaf
6 cloves , whole
75g white breadcrumbs
300ml milk
1 pinch black pepper , freshly ground
1 pinch nutmeg , grated

What you do:

Melt the butter in a small saucepan and add the onion. Cook over a low heat for 4–5 minutes, stirring occasionally. Add the salt, cream, bay leaf, and cloves, and cook for a further 5 minutes. Remove the pan from the heat, and allow to stand for 20 minutes, so the flavours have time to infuse. (This can be prepared ahead and left to infuse, or the complete sauce can be made in advance. Cover the surface of the sauce with cling film to prevent a skin forming. Refrigerate for up to 2 days. When ready to use, remove cling film and gently reheat).

Discard the bay leaf and cloves, then pour the onion mixture into a food processor, and blend to a smooth purée. If you do not have a food processor, very finely chop the onion instead of slicing.

Place the breadcrumbs and milk in a pan, and bring to the boil. Leave to simmer for 5–10 minutes, stirring occasionally, to make a smooth, thickened sauce. (If you feel the sauce is too thick, then add a little more milk.)

Stir in the onion purée, season to taste with salt and pepper, then sprinkle with nutmeg.

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What you need:

3 tbsp vegetable oil
1 1/2 lbs / 680 g skinless boneless chicken breast
Salt and pepper
2 tsp cumin powder
2 tsp garlic powder
1 tsp Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28 oz) can stewed tomatoes
1/2 tsp all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

What you do:

preheat the oven to 180C/ 350F / gas mark 4

Coat a large saute pan or frying pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow  7 mins each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute the onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans

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What you need:

8 oz / 227g   butter at room temperature

4oz / 113g  sugar

2 tsp water

2 tsp vanilla essence

8 oz /227g  flour

4 oz / 113g  finely chopped almonds

whole almonds for “fingernails”

1 tube red decorators icing

What you do:

Preheat oven to 160C / 325F / gas mark 3.

In mixing bowl, cream butter and sugar until fluffy.

Add water and vanilla; mix well. Blend in flour and nuts. Mix until incorporated.

Scoop dough into a ball and refrigerate until well chilled, about 2 hours.

To make cookies: 

Shape the dough into fingers about 3 inches long by rolling a piece of dough between hands, pinching slightly on either side of the “knuckle” area.

Place on ungreased cookie sheet and put a whole almond on the end for the nail, pushing down slightly. Leave the other end of the finger a little uneven to get that “severed” look! With a knife, make three tiny lines across the “knuckle” area of the finger…whats a knuckle without a few wrinkles?

Bake  for around 20 minutes. Remove and let cool completely.

When cool, squirt some of the red decorators icing onto the “severed” end of the finger.

 

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What you need:

8 oz / 227g of cold potato ( freshly mashed )
4 oz / 100g lard
1 egg
8oz / 227g self raising flour
pinch of salt.
2 baking trays lined with grease proof paper.

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Rub the lard into the flour Then add the salt & cold potato.
Blend well together , then bind together with the egg.
Roll out to 1/2 inch thickness & cut into circles.
Place onto the grease proof paper & cook in the oven for around 12 to 15 mins.
Serve hot.

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What you need:

340g corned beef
1 large or 2 small onion ( chopped)
3/4 lb short crust pastry.

What you do:

Preheat the oven to 200C / 400F / gas mark 6.
In a little water, soften the onion. Then add the corned beef & blend really well.
Line a shallow oven- proof dish with half of the pastry & spread the oinion & corned beef mixture on top of the pastry.
Dampen the edges of the pastry with a little water, then place the other half of the pastry on the top. Make 2 or 3 slits in the top to allow the steam to escape.
Bake in the oven for around 25 mins.
Serve hot or cold.

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What you need:

1 lb / 450 g  pork loin, sliced into pieces
1 small tin  pineapple chunks
1 large onion diced
1 red & 1 green  peppers, sliced into strips
2 tbsp of soy sauce
3 tbsp of peanut oil
4 tb of cornflour
3 tbsp of ketchup
1 tbsp of sugar
1 tsp of salt
3 cloves of crushed garlic

What you do:

In a saucepan boil the pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keeping the pork stock for later).
Blend 2 tbsp of cornflour and soy sauce then coat the pork with the cornflour mixture.
Fry the pork in a lage frying pan  until golden brown then set aside.
Dissolve the remaining 2 tbsp of cornflour on 1/2 cup of pork stock – set aside.
Sauté garlic and onions on oil, then add the  peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 tsp salt and the dissolved cornflour. Stir  continously until sauce thickens.
Pour over fried pork .

Serve with rice.

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