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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:

2 sweet potatoes (yams)  cut into chunks
250g potatoes, cut into chunks
500g white fish fillets
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
100g polenta ( or breadcrumbs)
4 tbsp olive oil

What you do:

Place all of the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash, and set aside to cool.

In the meantime, put the fish fillets in a saucepan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook for 6-8 minutes.

Remove the fish fillets from the water, drain and flake into the mashed potato. Stir 1 red chilli and 2 tbsp chopped fresh coriander into the mixture, then adjust the seasoning to taste.

Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.

Place the polenta (or breadcrumbs) on a plate and roll the fishcakes in it, to coat. Heat 4 tbsp olive oil in a pan and fry the fishcakes for 4-5 minutes each side, until golden and piping hot.

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What you need:

2 Cups Yoghurt
1 Bunch Spinach
2 Tsp Oil
1 Tsp Black Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Ground Cumin
½ Tsp Fenugreek Seeds
¼ Tsp Chili Powder
Salt to taste
Black Pepper to Taste

What you do:

Wash spinach thoroughly under tap water.

Remove any tough stems and cut spinach into pieces.

Boil spinach with little water till it becomes tender.

Heat oil and fry the mustard seeds.

Add cumin seeds, ground cumin and fenugreek seeds and fry.

Remove from heat and mix in the yoghurt.

Add chili powder and stir this mixture into the spinach.

Place in the refrigerator for 1-2 hours.

Spinach Raita is ready to serve.

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What you need:

1 lb  beef top sirloin steak, cut into 1/2-inch cubes
1 tsp salt
1/2 tsp pepper
3 tsp canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
1 tbsp cornstarch
2 tbsp cold water
Hot cooked rice,

What you do:

Sprinkle beef with salt and pepper. In a large non stick frying pan or wok coated with cooking spray, stir-fry beef in 2 tsp oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm.

Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired.

Serve with hot cooked rice.

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What you need:

1lb steak (sliced into thin strips)
6 tbsp cornstarch (for dusting)
oil (for frying)

Marinade:
1 egg
¼ tsp salt
2 tbsp water
1 tbsp cornstarch

Sauce:

4 tbs water

4 tbsp sugar
3 tbsp ketchup
2 tbsp vinegar
¼ tsp crush chili pepper
2 tsp cornstarch

Vegetables:
1 tsp garlic (minced)
1 medium red  pepper (diced)
1 medium green  pepper (diced)
1 medium white onion (sliced)

What you do:

Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.

When the beef is done marinating coat the beef slices with 6 tbsp of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.

Add a couple tbsp of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green  peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.

Pour sauce into the wok and heat until boiling.

In a serving dish add beef and vegetables and coat with the sauce.

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What you need:

4 large flat mushrooms

4 tbsp dried bread crumbs

1 tbsp chopped coriander or dried mixed herbs

4 tbsp cheese grated

1 tsp Tabasco sauce

2 tbsp garlic butter or plain butter

What you do:

Wash the mushrooms and remove the stalk

In a bowl mix together the bread crumbs, cheese, Tabasco and coriander or mixed herbs to create the stuffing.

Heat a frying pan on a medium heat and place the butter in it. Once melted place the mushrooms with the top side down, sprinkle a pinch of salt on each and close the lid if you have one. Let them cook until tender.

Remove from heat and fill the mushrooms with the stuffing and place under a pre-heated grill.

Once the cheese has melted and browned you are ready to serve

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What you need:

4  slices bacon (chopped)
2 lb baby bok choy
1 tsp olive oil
1/2 small red onion chopped
1 tsp red pepper flakes
1 tsp minced or dried garlic

What to do :

In a large frying pan  or saucepan fry the bacon over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet.

Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.

Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt.

Serve hot.

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What you need:

1 leg of lamb
2 tablespoons of olive oil
3 garlic cloves, sliced
6-8 sprigs of rosemary
salt and freshly ground black pepper to taste

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

Use a sharp knife to make a few small incisions in the outside of the leg of lamb.

Insert the garlic and rosemary into each of the cuts. Both these flavors are a classic combination with lamb.

Rub the skin of the lamb with a little bit of olive oil. Season with salt and pepper.

Place the lamb in a large baking tin

Roast the lamb in the oven for about 1 hour or maybe a bit longer if you prefer it a little more well done.

Around every 20 minutes baste the lamb with the juices which develop at the bottom of the baking tin.

Remove from the oven, cover and allow to rest  before carving.

 

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What you need:

2 skinless salmon fillets
4 leeks , (trimmed and finely chopped)
1 oz / 25g butter
3 1/2 oz / 100g full-fat crème fraîche/ plain greek yoghurt  or cream cheese
6 sheets filo pastry

What to do:

Preheat the oven to 200C/ 400F/ gas 6.
Put the chopped leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter.

Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
To make the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the middle, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
Brush both the parcels with melted butter. Place onto a lightly greased baking tray, then cook for 20 / 25 mins until golden and crisp.

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What you need:

1lb / 450g potatoes peeled & chopped
1lb /450g cod fillets ( skinned)
2tbsp fresh chopped parsley
grated zest of a lemon
1tbsp of plain flour
1 beaten egg
4oz /115g of breadcrumbs from a day old bread
4tbsp oil

What to do :

Place the chopped potatoes in a saucepan & cook for around 15 mins.
Drain well, then mash with a potato masher until smooth.
Place the fish fillet into a frying pan and just cover with enough water. Bring to the boil, then simmer for 5 mins or until cooked. Remove the fish from the water and drain on plate.

When the fish is cool enough to handle , flake the flesh  making sure you remove any bones.

In a mixing bowl, mix the potatoes, fish,  parsley and lemon zest, then shape into 4 round flat cakes.

Dust the cakes with the flour then dip them into the beaten egg, then thoroughly coat them in the breadcrumbs and place onto a baking tray.

Heat the oil in a frying pan & fry the fishcakes on a medium heat for around 5 mins on each side until golden.

Drain on kitchen paper.

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