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What you need:

8 slices bread  thick sliced
60 ml melted butter
4 eggs
160 ml milk
Salt and pepper to taste

What you do:

In a bowl, mix together melted butter, eggs, and milk. Beat well.
Soak bread in egg mixture and place on a cookie sheet that has been sprayed with cooking spray.
If there is any dip left, you can drizzle it over the sticks.
Bake for 25 minutes on middle rack of oven. Turn halfway through baking time.
Allow to cool.

Lovely on it’s own or serve with syrup or tomato sauce

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What you need:

1 packet of cooking dates
1 1/2oz / 40g margarine
1 beaten egg
3/4 tsp bicarbonate soda
1 1/2 cups self raising flour
3/4 cup sugar
3/4 cup boiling water.

What you do:

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

Chop the dates & place into a saucepan. Sprinkle with the bicarbonate of soda, then pour over the boiling water & stir.
In a bowl , add the flour & margarine & rub together then add the sugar.
Add the beaten egg to the date mixture.
pour the date mixture into the flour mixture stirring well.
Place into the loaf tin & bake for around 1 hour.
Turn out onto wired rack & leave to cool.

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What you need:

4oz / 100g sugar
1/4 pint / 150ml milk
4oz / 100g sultanas
2oz / 50g dates ( chopped)
4 oz /100g margarine
8oz / 200g self raising flour
1 egg (beaten)

What you do :

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

Line & grease a 2lb loaf tin.
Place the sugar, milk, sultanas, dates & margarine in a medium saucepan & melt slowly. Allow to become tepid.
Then add the sieved flour & beaten egg.
Pour into the prepared tin & bake for 1 hour.

Turn out onto a wired rack to cool.

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What you need:

8 ounces haddock or halibut fillets, cut into 1 1/2″ cubes

3 1/2 tbsp olive oil  (divided)
4 garlic cloves, sliced or crushed
4 anchovy fillets packed in oil, drained
1/4 tsp crushed red pepper flakes
1 large  tin whole peeled tomatoes &  their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 tsp kosher salt plus more
1/4 tsp freshly ground black pepper plus more
1lb  new potatoes, halved
2 large shallots, peeled, leaving root end intact, quartered
1/4 cup halved caper berries or 1 tbsp drained capers, rinsed
1 tbsp chopped  parsley

What you do:

pre heat the oven to 220 C / 425 F / gas mark 7

Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in the olives; simmer for 5 minutes. Season with salt and pepper.

Arrange the shelves  in the upper & lower thirds of the oven.  Wrap an oven shelf in grease proofed paper.

Toss 1 tbsp of  oil, potatoes, shallots, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl to coat. Spread in a single layer on prepared oven shelf . Roast on top  of the oven shelf  for 18 minutes. Keep in oven.

Place fish in an large glass oven proof  dish. Drizzle with the remaining 1/2 tbsp oil and season with salt and pepper. Place on bottom oven rack and roast with  the potatoes until fish is just opaque in centre & the potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.

Place the potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over the top &  garnish with caper berries and parsley.

Serve hot .

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What you need:

1.2kg-piece beef scotch fillet
2 tbs olive oil
1 tbs chopped fresh thyme

1tbs chopped fresh basil
1 tbs chopped fresh rosemary
2 tsp dried oregano leaves
2 tsp cracked black pepper

What to do:

Pre heat the oven at 180C / 350F / gas mark 4

In a small bowl, mix together the  rosemary,  oregano , basil, & thyme and  black pepper and rub over the  beef.

Place with fat side up on a wire rack in a roasting tin.

Bake uncovered  for 3 – 3 1/2 hours ( or  less if you like it medium rare)

Let the  roast beef  stand for 10-15 minutes before slicing.

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What you need:

2 salmon fillets ( around 5 to 6oz each)
125 ml rice wine
125 ml water
1 tbsp sugar
1 tbsp salt
50 ml Julienned ginger
1 tsp peppercorns (Toasted)
For the smoking mix:
8 oz / 225 g long grained rice
8 oz /225 g strong tea ( any make)
8 oz /225 g orange peel.

What to do:

Place the salmon into a shallow oven proof dish.

In a bowl, mix together rice wine, water, sugar and salt, stir until dissolved.

Add ginger and peppercorns to liquid.

Pour mixture onto salmon and turn to coat.

In the bottom of the smoker over high heat, place the  rice, tea and orange peels then stir until thoroughly mixed.

Place a rack into the smoker and lay the salmon pieces on top of the rack. When the mixture starts to smolder, turn the heat down to medium and continue to smoke another 15 minutes.

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What you need :

18lb turkey
4 oz / 115 g of softened butter
8 cups of prepared stuffing

What to do:

Preheat the oven at 180C /350F / gas mark 4
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter. Cover with foil.
Place turkey in the oven, Baste all over every 30 minutes with the juices on the bottom of the pan.
Remove aluminum foil after 2 1/2 hours, and continue cooking for around 3 1/2 to 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

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you will need:

5 1/2oz /150g plain flour
1 tsp baking powder
5 1/2oz /150g castor sugar
6 tbsp milk
2 eggs (beaten)
5 1/2oz /150g margarine (melted)
2 bananas ( mashed)
Paper bun cases.

What to do:

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

Sift the flour & baking powder into a mixing bowl, then stir in the sugar.

Mix the milk, eggs & margarine together in a separate bowl until mixed.

Slowly stir into the flour mixture without beating, then fold in the bananas.

Place the paper cases into a deep muffin tin & spoon in the mixture. Bake in the oven for 15 /20 mins.

Turn out onto a wire rack and leave to cool.

Ice muffins or serve with custard.

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you will need:

5 oz /140g rolled oats
4oz / 115g demerara sugar
3oz / 85g raisins
4oz /115g margarine or butter (melted)

What to do:

Preheat the oven to 190C / 450F / gas mark 5
Lightly brush a retangular, shallow cake tin with oil.
In a bowl, mix together the oats, sugar & raisins with the margarine, mixing well.
Pour the mixture into the shallow tin & press down firmly with the back of a spoon.
Bake in the oven for about 15 / 20 minutes or until golden brown.
Using a sharp knife, mark out up to 14 slices, then leave to cool in tin for 10 /15 mins.
carefully cut & transfer the slices to a cooling rack until completely cool.

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You will need :

1 x leg of pork, approx 2 kg – 2,5 kg
salt to taste
olive oil for rubbing
apple sauce for serving

What to do:

Preheat the oven to 180ºC. Pat the leg of pork dry with kitchen paper.
Brush the skin with olive oil, then sprinkle on the salt. This will make the crackling. Place open on a wire rack in an oven-roasting tin.
Roast the leg for the required amount of time. Calculate as follows: for every 500 g, roast it for 30 minutes. At the end, add on 15 – 20 more minutes. The skin on top should be golden brown and crisp. You can use the oven grill for a little while to help this process. (make sure it doesn’t burn).

When done, remove pork from oven and leave in a warm place to “rest” for 8 – 10 minutes. This “settles” the juices. Carve thinly against the grain.
Serve with gravy, roast potatoes, vegetables and apple sauce.

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