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Showing posts from May, 2014

recipe - tried and tested - stir fried tofu.txt

# stir fried tofu from The After-work Thai Cookbook## Ingredients- 250g tofu - 2 tbsp groundnut (peanut) oil- 1 tbsp Thai green curry paste- 2 tbsp light soy sauce- 2 kaffir lime leaves, rolled into cylinders and thinly sliced- 2 tbsp granulated sugar- 150ml vegetable stock- 250g Asian asparagus, trimmed- 2 tbsp roasted peanutsSubstitute slim carrot sticks or broccoli florets for the asparagus## Method- cube and fry the tofu till golden brown- Heat 1 tbsp oil in a wok, add 2 tbsp curry paste, cook over medium heat for 1 to 2 mins, until it gives off its aroma- Stir in 2 tbsp soy sauce, 2 lime leaves, 2 tbsp sugar and 150ml veg stock and mix well. bring to the boil and reduce heat to a simmer.- add 250g asparagus and simmer gently for 5 minutes- add the tofu and peanuts to the pan, mix.- serve

recipe - tried and tested - A couple of pilau (pulao) rice.txt

Recipe - A couple of pilau (pulao) ricehttp://www.jamieoliver.com/forum/viewtopic.php?id=23361&p=2A couple of pilau (pulao) rice dises to go with curryRajasthani Pilau (Rajasthan) Ingredients:Serves: 4-62 1/2 cups long grain rice3 tablespoons ghee or oil2 medium onions, finely sliced2 sticks cinnamon6 cardamom pods, bruised6 whole cloves10 whole black pepper4 cups hot stock or waterSalt to tasteMethod:If the rice needs washing, wash well in several changes of cold water and leave to soak for 1 hour. Then drain in a colander for at least 30 minutes.Heat ghee or oil in a large, heavy saucepan and fry the sliced onion with the cinnamon, cardamoms, black pepper and cloves until the onions are golden, stirring frequently so that they brown evenly. Add the rice and fry for about 3 minutes, then pour in the stock or water. Add the salt and stir well while bringing quickly to the boil. Turn heat very low, cover tightly and cook without lifting lid for 25 minutes. Uncover, allow steam t…

recipe - tried and tested - Home-style chicken curry BBC Good Food.txt

# Home-style chicken curry BBC Good Food## Ingredients- 1 large onion- 6 garlic cloves, roughly chopped- 50g ginger, roughly chopped- 4 tbsp vegetable oil- 2 tsp cumin seeds- 1 tsp fennel seed- 5cm cinnamon stick- 1 tsp chilli flakes- 1 tsp garam masala- 1 tsp turmeric- 1 tsp caster sugar- 400g can chopped tomatoes- 8 chicken thighs, skinned, boneless (about 800g)- 250ml hot chicken stock- 2 tbsp chopped coriander# Method- Roughly chop the onion (1 large), transfer to a small food processor, and add 3 tablespoons of water. Process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.- Put the chopped garlic (6 cloves) 3 tbsp and ginger (50g) 2 tbsp into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic …

recipe tried and tested - Braised Beef Goulash with Smoked Pimenton - Braised Beef Goulash with Smoked Pimenton - deliaonline.txt

# Braised Beef Goulash with Smoked Pimenton - deliaonlineI've always loved goulash and would definitely list it among my top casserole recipes, but now, since the advent of the spicy, deep-flavoured smoked pimentón from southern Spain, goulash has an even greater appeal. I love this served with whole-grain brown rice cooked with onion, and some buttered green cabbage or spicy red cabbage. Note: If you prefer a milder goulash, use two tablespoons of sweet, mild, smoked pimentón. If you have trouble tracking down smoked pimentón, try [www.brindisa.com](http://www.brindisa.com)Serves 6**You will also need a lidded, flameproof casserole with a capacity of 6 pints (3.5 litres).**## Ingredients- 2 lb 8 oz (1.15 kg) British chuck steak (braising steak), trimmed and cut into 1½ inch (4 cm) cubes- 1 level tablespoon hot smoked pimentón- 1 level tablespoon sweet, mild smoked pimentón, plus a little extra to sprinkle- 2 tablespoons olive oil- 3 large onions, peeled and chopped- 2 gar…

recipe - tried and tested - Pasta Primavera « Michael Kilkie.txt

# Pasta Primavera### Serves 4 ## Ingredients- 2 cloves garlic crushed - 1 tbsp olive oil - 50g butter - 50g mascarpone cheese - Splash dry white wine - Juice and grated zest 1 lemon - Salt and pepper - 300g pasta of your choice - About 500g of green vegetables, I’ve used - 100g frozen peas - 100g frozen broad beans - 75g asparagu- 75g courgettes - 75g green beans - 75g mange tout- About 2 tbsp of fresh chopped herbs, i’ve used - Parsley - Mint - Basil - Chives## Method- Cook the pasta in plenty of boiling salted water according to the packet instructions. - Cook the vegetables for 2 minutes in plenty of rapidly boiling salted water. - Meanwhile gently fry garlic in the olive oil for 2 minutes then add the butter, wine and mascarpone and melt down, season with some salt and pepper, then add a ladle of the pasta cooking water and simmer. - Drain the vegetables and add them to the pan and mix well- now drain the pasta and add it to the pan, mixing well and adding a li…

recipe - tried and tested - pasta salad primavera - nigella.txt

#pasta salad primavera## Serves: 8This recipe does involve a lot of fiddly preparation, but what it creates is addictive; every mouthful repays the effort a hundredfold. What's more, you can stash it in a Tupperware or similar and leave it in the fridge for easy pickings for a good few days. This salad is eating proof that you can't have too much of a good thing.## Ingredients- 500 grams orzo pasta (or puntarelle pasta) - 2 tablespoons extra virgin olive oil - 500 grams fresh green asparagus - 150 grams broad beans (podded) - 250 grams green peas (podded) - 125 grams mangetout - 125 grams fine green beans - 1 tablespoon garlic infused olive oil - zest and juice of 1 lemon - 5 tablespoons chopped chives ##other possible ingredients- use any other pasta, - small broccoli florets- sugar snap peas- finely chopped shallots- gently fried spring onions- carrots- courgettes- spinach- parmesan- mascarpone- creme fraiche- sun dried tomatoes- use a mix of herbs, …

recipe - tried and tested - Crispy-skin chicken thighs | BBC Good Food.txt

# Crispy-skin chicken thighs | BBC Good Food## Ingredients- 8 plump chicken thighs, skin on- 2 lemons- 2 tbsp chopped tarragon- 2 tbsp olive oil- 750g new potatoes- 2 tsp paprika, sweet or smokedOther herbs, such as thyme or marjoram, can be used instead of tarragon. And you can add some whole, unpeeled cloves of garlic, or trimmed spring onions to the dish of potatoes.## Method1. Heat oven to 220C/fan 200/gas 7. 1. Wipe the chicken thighs with kitchen paper. 1. Finely grate the zest from 1 lemon and squeeze the juice from both. 1. Mix in a shallow dish with the tarragon, 1 tbsp of the oil, and some salt and pepper. 1. Slash the skin of each chicken thigh three times, then turn in the marinade. (The chicken pieces can be cooked immediately or left in the fridge for up to a day.)1. Cut the potatoes into wedges and spread over a roasting tin.1. Toss in the remaining oil and sprinkle with paprika.1. Set a rack on top and arrange the chicken pieces on the rack.1. Bake for 30-40 mins, unti…

recipe - to try - Tomato Bruschetta | BBC Good Food.txt

## Ingredients- 1 loaf crusty baguette- 8 medium tomatoes, coarsely chopped and drained- Half a small red onion, finely chopped- 2 to 3 cloves of crushed garlic- 6 to 8 leaves of fresh basil, finely chopped or chiffonade- 30ml balsamic vinegar- 60ml to 80ml extra virgin olive oil- Salt and pepper to taste## Method- In a large bowl, mix the onions, tomatoes, garlic and basil using a large metal spoon, taking care not to mash or break up the tomatoes too much.- Add the balsamic vinegar and extra virgin olive oil.- Add salt and pepper to taste. Mix the contents again.- Cover and refrigerate for at least an hour. This will allow the flavours to soak and blend together.- Slice the baguette loaf diagonally, into thick slices and lightly toast the slices until they are light brown on both sides.- Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.From <http://www.bbcgoodfood.com/recipes/740647/to…

recipe - tried and tested - Avocado, Tomato and Mozzarella.txt

# Avocado, Tomato and Mozzarella Salad RecipeAvocado, Tomato and Mozzarella Salad Recipe. If you like traditional Italian insalata caprese, try this similar salad with fresh mozzarella cheese, fresh basil, and the addition of avocados for extra flavor. Mozzarella and avocado salad recipe courtesy of Avocados from Mexico.## Ingredients- 2 avocados, sliced- 2 ripe tomatoes- 500g mozzarella- bunch fresh basil leaves- 3 tbsp olive oil- 3 tbsp balsamic vinegar- salt and pepper to taste## Method- With a small knife, cut the little stem end out of the tomato, and using a serrated knife, cut the tomatoes into 1/3 inch slices.- Slice the mozzarella 1/4 inch thick.- Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates.- Drizzle on the olive oil and vinegar.- Season with salt and pepper. - Serve with Italian bread or baguette (French bread).## Alternate dressing:-- 3 tbsp balsamic- 3 tbsp red wine vinegar- 1 tsp white sugar