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Posts Tagged ‘cooking oil’

What you need:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

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

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

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What you need:

1 lb / 500g parsnips, peeled & cut into lengths.
2 tbsp goose fat, or vegetable oil.

Pinch of dried thyme

What to do:

Preheat the oven on 220C / 425F / gas mark 7.
Place the parsnips into a saucepan and bring to the boil. Reduce the heat and simmer for 5 mins.
Place the goose fat or cooking oil into a roasting tin then place in the oven until almost smoking hot.
Place the parsnips carefully into the hot oil, then turn them all over so they’ve all been coated with the fat. Place the parsnips into the oven for around 20 mins, turning occasionally. Sprinkle with a inch of dried thyme.
Serve hot.

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What you need:

1 cup of plain flour
1 cup of eggs
1 cup of milk

What to do:

Preheat the oven to 220C / 425F gas mark 7
Put a little cooking oil into each segment of a muffin tin and place in the oven until smoking hot.
In a mixing bowl, put in the cup of plain flour, the cup of eggs and the cup of milk, and whisk all together until light and fluffy. (Whisking puts in plenty of air).
Spoon in 2 desserts spoons of mixture into each of the muffin segments and bake in the oven for 15 to 20 mins, or until well risen or golden.

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What you need:

2lb butternut squash (peeled & cubed )
1 1/2 oz slice white bread
4 teaspoons olive oil, divided
1 large onion thinly sliced
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper
Cooking oil spray
2 oz crumbled blue cheese

What you do:
Preheat the oven to 190C / 375F / gas mark 5.
Steam the butternut squash ( in a covered saucepan) for about 10 mins or until soft.
Put the slices of bread into a food processor & ‘pulse’ until coarse crumbs.Transfer to a small bowl, add 2 tsp of oil, and mix with a fork to combine.
Heat the remaining oil in a frying pan over a medium heat. Add sliced onion & saute for 5 mins or until soft, stirring sometimes.
Transfer the onion into a large bowl, add the butternut squash, sage,& black pepper into the bowl & mix together gently.
Pour the butternut mixture into a medium oven proof dish (brushed with cooking oil) & bake for 20 mins.
Sprinkle clue cheese evenly over the butternut squash mixture & then sprinkle the breadcrumb mix evenly as well.
Bake for another 10 mins or until the cheese is melted & breadcrumbs are golden.

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What you need:
1lb / 450g fresh turkey mince
7oz /200g tinned refried beans
2-4 garlic cloves crushed
1-2 jalapeno chillies ( deseeded & chopped)
2 tbsp tomato puree
1 tbsp freshly chopped coriander
1 tbsp cooking oil

What to do :

Put the turkey mince into a bowl. Beat the refried beans until smooth, then add to the turkey mince in the bowl.
Add the garlic, tomato puree, chillies & coriander, mix together.
Shape into 4 burgers, then cover & chill for upto an hour.
Heat a frying pan & add the oil. Add the burgers & cook on a medium heat for about 5 minutes each side, or until thoroughly cooked.
Drain & serve.

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