Recipe
Liver Cake
500grms Lambs Liver
2 Whole Eggs
100ml Milk
200grms Wholemeal Flour
Place the liver and eggs milk in a food processor and liquidize.
Pour out into a bowl and fold in the flour.
Line a baking sheet with parchment paper.
Pour the mixture into the tray and bake in the oven at 160°c for 20-25 minutes.
Allow to cool , cut up into even size pieces and serve to your best Friend.
Unfortunately this recipe is for Dogs!!!!
Italian Three Cheese Meatballs with Linguini.
Meatballs
700grms Lean Mince Beef
1 Onion Grated
1 Carrot Grated
2 Cloves of Garlic Crushed
2 Tablespoons of Fresh Breadcrumbs
1 Teaspoon of Chopped Fresh Oregano
1 Egg
Salt & Pepper
Sauce
500ml Passata
1 Onion Finely Chopped
1 Clove of Garlic Crushed
100mls Red Wine
20mls Sherry Vinegar
1 Teaspoon Sugar
Salt & Pepper
Cheeses
1 Buffalo Mozzarella
75grms Fontina
25grms Fresh Parmesan
· Mix all the ingredients for the meatballs together, dice up the Fontina cheese into 1cm cubes. Shape the meatballs and put a cube of cheese into the center of each meatball.
· Cook the meatballs in an oven on lightly greased tray at 180° for appox 20 minutes or until the cheese starts to burst out from the meatballs.
· To make the sauce, gently cook the onion and garlic in a little olive oil, add the red wine and sherry vinegar and reduce slightly. Add the tomato pasatta, sugar, salt and pepper and cook for a further 10mins.
· Place the meatballs in the sauce, rip the mozzarella into pieces and dot around the meatballs. Return the meatballs to the oven and cook until the mozzarella starts to melt.
· When cooked, grate some fresh parmesan and tear some basil leaves over the top.
· Serve with Linguini dressed in olive oil.
My recipe for Jerk Chicken with Rice and Peas went down a storm at Huw and Christine's Caribbean Buffet in aid of Zoe's Place, Baby Hospice. Dish inspired when Levi Roots visited Carden a few months ago.
Jerk Chicken
1 dessert spoon Allspice Seasoning
1 dessert spoon Dark Brown Sugar
½ teaspoon Chili Powder
2 dessert spoons Honey
½ dessert spoon Black Pepper
2 dessert spoons soy sauce
1 dessert spoon Sherry Vinegar
1 teaspoon Salt
2 cloves chopped Garlic
1” of chopped Ginger
2 dessert spoons chopped Parsley
2 dessert spoons chopped Coriander
100 mls of Ground Nut Oil
4 Chicken Thighs
4 Chicken Drumsticks
Mix all the ingredients together and rub into the Chicken. Cover with cling film and leave in the fridge over night.
Next day roast at 180°c for 45 mins or until a core temperature of 70° is reached.
I like to finish the chicken on a BBQ to crisp up the skin.
Serve with Rice and Peas.
Rice & Peas
200grms Tilda Easy Cook Basmati Rice
150mls Chicken Stock
75mls Coconut Milk
½ Onion Finely Chopped
1 Clove of Garlic Crushed
½ “ Ginger grated
100grms Frozen Peas
250grms Cooked kidney Beans
20grms Butter
Salt
Pepper
1 spring Onion Chopped
Melt the butter in a heavy based pan with a tight fitting lid.
Add the onion, garlic and ginger and cook until soft.
Add the rice and cook for a further 1 minute.
Add the hot stock and the coconut milk.
Cover the pan with a lid and cook in the oven at 180° for 10 minutes.
Remove from the oven and add the beans and peas.
Return to the oven and cook for a further 5 minutes.
When cooked, season with salt and pepper and sprinkle with the chopped spring onion.
Ingredients for the Salmon
600grms
Salmon Fillet cut from the middle of the fish with the skin left on.
4 Tablespoons of Teriyaki Sauce
1 Tablespoon Dry Sherry
1 Tablespoon of Sesame Oil
1 Clove of Garlic Crushed
2cm of Root Ginger Grated
Method
To make the
Marinade put the Teriyaki sauce, sherry, oil, garlic and ginger into a bowl and
whisk. Transfer the marinade to a shallow container big enough to marinade the
salmon.
Cut the salmon fillet into 16 thin strips then take four pieces and thread them
onto 2 bamboo skewers, repeat this until you have 4 equal portions
Put the salmon portions into the marinade skin side up and leave in the fridge
for 30minutes.
Ingredients for the Dressing
4 Tablespoons
of Ground Nut Oil
1 Tablespoon of White Wine Vinegar
¼ Teaspoon of Wasabi
½ Teaspoon of Toasted Sesame Seeds
½ Teaspoon of Black Onion Seeds
Juice of 1 Lime
1 Tablespoon Chopped Fresh Coriander
Pinch of Caster Sugar
Salt and Pepper to Taste
Method
Mix all the ingredients together and season with salt and pepper to taste.
Ingredients for the Salad
300grms of
Cooked Rice Noodles
½ Ripe Mango cut into small dice
½ Ripe Papaya cut into small dice
1 Shallot finely chopped
100grms Mixed coloured peppers cut into small dice
4 Chicory Leaves
Method
Mix the noodles, peppers, shallot, mango and papaya together then pour the dressing over and toss. Serve in a bowl garnished with the chicory leaves.
To Serve
Remove the salmon from the marinade and fry skin side down in sunflower oil until the skin is crisp. Turn the salmon fillets over and continue to fry until completely cooked. Take the marinade and transfer to a pan and bring to the boil. Place the cooked salmon onto a plate, spoon a little of the hot marinade over the fish and serve with the salad.
Chicken Tikka Masala, Serves 4
Ingredients
Groundnut
Oil
1 Large Onion Peeled and Chopped
1 Fresh Green Chilli de-seeded and Chopped
1” Piece of Ginger Chopped
3 Garlic Cloves Crushed
½ tspn Red Chilli Powder
1 tspn Turmeric
2 tspn Garam Marsala
1 tspn Curry Powder
2 tbsn Soft Brown Sugar
2 tbsn Tomato Puree
1 Knorr Chicken Stock Cube
200ml Water
400grms Tinned Chopped Tomatoes
4 Chicken Breasts
Handful of Chopped Fresh Coriander
100ml Double Cream ( add more if you like it creamy )
Method
Heat up 2 tablespoons of oil and slowly fry the onion, garlic, chilli and ginger until soft.
Add the chilli powder, turmeric, garam marsala, curry powder and sugar and cook for 2 minutes.
Add the tomato puree, chopped tomatoes, water and stock cube and simmer gently for 10-15 minutes.
Place in a liquidizer and puree.
Cut the chicken into large pieces and fry in 2 tablespoons of oil.
Add the blended sauce and simmer gently for a further 10-15 minutes until the chicken is cooked.
Add the cream and coriander and simmer for 5 minutes.
Season with
salt and pepper.
Scrambled Eggs in Smoked Salmon
Ingredients for 2
4 Slices of
Long Sliced Smoked Salmon.
2 Slices of
Either White or Wholemeal Bread.
4 Free Range
Eggs.
25grms
Butter.
30ml Double
Cream.
Salt.
Freshly
Ground White Pepper.
Method
Cut 2 large circles from each slice of bread. Melt half the butter in a shallow frying pan and gently fry the bread on both sides until brown and crisp.
Crack the eggs in to bowl and whisk lightly.
Melt the remaining butter in a heavy based sauce pan, add the eggs and stir gently with a wooden spoon or spatula.
Continue to cook the eggs until thick and creamy. Do not allow it to look like a chopped up omelette.
Once the eggs are cooked add the double cream this will stop the eggs from cooking any further, season with salt and pepper.
Place the croutes onto 2 plates, arrange the smoked salmon on top with half the salmon hanging over the edge.
Top the salmon croutes with the scrambled eggs and fold over the salmon to form parcels, serve immediately with a glass of chilled Champagne.
Sticky braised belly pork with a Granny Smith apple puree and a black pudding fritter.
Ingredients for 4 persons
800grms
belly pork, boned and rind removed
400grms in total of roughly copped onion, carrot, leek and celery
1 sprig of thyme
4 cloves of garlic
6 star anise
8 cardamom pods
8 peppercorns
2cm of fresh root ginger
100ml of dry white wine
1 litre of chicken stock
Method
Put all the ingredients into a heavy based casserole dish that has a tight fitting lid.
Bring to the boil and place in a pre heated oven at 120oC for 2 ½ -3 hours.
Remove from the oven and allow to cool.
Remove the pork from the cooking liquor and place on a tray lined with a piece of greaseproof paper, place another piece of greaseproof paper on top, then another tray and weigh down with a heavy weight. Leave in the fridge over night.
Strain the cooking liquor and reduce down with a large tablespoon of honey and a tablespoon of soy sauce until to have a thick glaze.
Apple Puree
3 Granny
smith apples
250ml apple juice
1 teaspoon of caster sugar
Method
Chop the apples without peeling and place in a sauce pan with the juice and the sugar. When the apples are cooked pass through a sieve.
Black pudding fritter
110ml milk
28grms butter
50grms strong flour
1 egg
50grms black pudding
4 sage leaves, chopped
salt and pepper
Method
Cut the black pudding into 1cm pieces and fry in hot oil until crisp, drain on absorbent kitchen paper.
Put the milk and butter into a heavy based pan and bring to the boil.
When the milk and butter is boiling, add the flour and beat in fast to avoid lumps.
Allow the paste to cook out over the heat for 1 minute then remove from the heat.
Add the egg and beat in. Season with salt and pepper and then fold in the black pudding and the chopped sage.
Mould the fritter mix between 2 spoons to form a quenelle and cook in a fryer or a pan filled with sunflower oil for 2-3 minutes until golden brown.
To Serve
Cut
the belly pork into 4 even pieces and place on a tray lined with greaseproof
paper. Sprinkle with a little water and heat gently in the oven. With a pastry
brush, brush the top of the pork with the glaze every few minutes until the
pork is golden brown. Place a spoonful of the chilled apple puree on the
plates, top with the belly pork and the fritter and garnish with some cracking
and chervil leaves.
