Phillymeloo

Method:

  • Cover chopped tomatoes & onions in salt and let sit overnight.
  • Drain off excess liquid then add all other ingredients and simmer until it reaches a consistancy you like.
  • Cool a little then jar!
  • Enjoy x

Asparagus with Orange and Ginger

Method:

Salsa... This is not really a sauce, more like a warm, crunchy, syrupy, spicy marmalade.

  • Melt butter in pan and fry onions gently to caramelize (I added suger to speed up the process).
  • After a couple of mins, add the chopped ginger.
  • Gently fry for further 5 mins then add orange peel, lemon juice and sugar.
  • Continue to cook for further 6/7 minutes.
  • Meanwhile, dry fry the walnuts for a couple of minutes then break into pieces.
  • 1 minute before serving, add the walnuts.
  • Chop tough ends off of the asparagus.
  • Wash & dry the 'gus.
  • Place on a row of long skewers on a roasting dish (keeps them from burning on one side), brush with olive oil and place in an oven @ 180° for 6/7 mins.
  • Serve salsa on top of a slice/2 of orange (peel cut off) on end of 'gus.
  • First time I tried this so wide open for modification. G'luck :-)

Rice Pudding

Method:

  • Place the rice, sugar and milk in a saucepan and slowly bring to the boil.
  • Reduce the heat to low and cook gently for 45-50 mins.
  • Keep stirring so it doesn't burn.
  • At the end of cooking the cooked rice will be bigger.
  • Serve with cream and warm jam.
  • ENJOY! :-)

Betroot And Basamic Vinegar Salad

Method:

Betroot Mayo:

  • Put the betroot in with the mayo.
  • Mix until pink.
  • Keep chilled until needed.

Dressing:

  • Put water and balsamic vinagar in a bowl.
  • Add the mayo and mix until slightly pink.
  • Wash the salad put on a plate and drizzle the dressing over the salad and add tomatos.

Spicy Vegetable Soup

Largely an experiment, this came from a mish mash of random vegetables I had in the house.

I was curious as to what aubergine would be like in a soup, turns out it's quite good for thickening soup in place of a potato.

Soften down all the veg, add all of the seasonings and sweat for 5 minutes. When at desired consistency, add water and then reduce until cooked through.

Chorizo Bake

Method:

  • Heat oven to 180 degrees celcius.
  • Fry red onion & garlic together - then add chopped sausage - stir & fry together.
  • Add passata (or tomatoes & puree).
  • Once all mixed together add beans - stir through - bring to a gentle boil.
  • Put everything in a heatproof dish & bake in oven for 10 min or turn down oven & leave for as long as you are ready to eat.
  • Serve with ciabatta bread & scoop up the mixture! Yum.

Cheesy Parsnips

Method:

  • Peel and chop the parsnips into chunks and put them in a saucepan with cold water, the thyme and salt.
  • Bring up to the boil, and cook until the parsnips are tender.
  • Drain and then process in a food processor with the rest of the ingredients (they won’t go all starchy like potatoes), or you can just mash and mix with all the other ingredients until smooth.
  • They also reheat well, although you may need to add a splash of water to get them going.

Chicken with Endive and Bacon

Method:

  • Fry the chicken in the butter in a heavy-based saucepan with a lid, in batches if necessary, until you have them well browned and nicely seasoned.
  • Remove the chicken and set it aside while you fry the bacon and onion until it is starting to caramelise.
  • Add the garlic and herbs, mix really well then put the chicken back in.
  • Add the stock and put a lid on it.
  • Cook on a very gentle heat for about an hour.
  • When you’re ready to serve, chop the chicory and add it to the pan, along with the crème fraiche.
  • Mix well, and after a few minutes check the seasoning and serve.
  • This is great with some mashed spuds or our cheesy parsnips!

Camembert and Roasted Garlic

Method:

  • Preheat the oven to 200C/400F/Gas 6.
  • Place the garlic cut-side down in a large roasting tin.
  • Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 minutes.
  • After 30–35 minutes put a large cross in the top of the Camembert and add it to the oven.
  • Add the French baguette to warm it up too.
  • Once the garlic is soft, the bread is extra crunchy and the cheese is all soft and gooey, remove from the oven.
  • Serve everything on a big sharing plate.
  • Break off a piece of crusty bread, squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.

Mascarpone and Ginger Crème Brûlée

Method:

  • Preheat the oven to 150C/300F/Gas 2.
  • Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins.
  • Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined.
  • Whisk the egg yolks and sugar together in a bowl until pale and fluffy.
  • Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger.
  • Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.)
  • Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set.
  • They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set.
  • It is very easy to overcook these so check after 20 minutes to see how they are doing.
  • Then check every five minutes after that as some ovens are much more powerful than others.
  • Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour.
  • Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered.
  • Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp.
  • A very hot grill works too.
  • Leave to cool a little and then serve immediately.

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