Friday, 11 July 2014
No excuse I know so I thought I'd give you this little gem!!!
Shop bought powders are fine but can sometimes be lacking in flavour or can be a little too spicy so...
Basic ingredients are
2 tablespoons ground cumin
2 tablespoons ground coriander
1/2 teaspoon ginger
1/2 teaspoon mustard seed
1 tablespoon tumeric
and depending on how hot you want it 1/2 teaspoon cayenne pepper.
Works great as a rub too
Saturday, 14 June 2014
3 Cloves chopped garlic
2 Sliced onions
3 chopped Spring onions
2 Chopped chilli (more if you like spice)
2 Pak Choi
1 small bunch Coriander
1 bag Salad leaves
2 Tbs Sesame oil (veg oil will do)
Friday, 2 May 2014
So here's how I do it.
Firstly to save washing up I roast off 6 red chilli and 5 cloves of garlic in tin foil on 180c for around 10 minutes.
Then chuck them in a blender with the zest of a lemon.
While it's doing it's thing slowly pour in some oil until it gets to pouring consistency. Olive oil is best for this but vegetable oil works just as well.
Check for seasoning.
When it is at this stage it's great for a marinade or for a base for stir frying, and if you want to turn it into a sauce just lob in some chopped tomatoes.
Will add pictures of the various uses in due course!!
Monday, 7 April 2014
Well its the school holidays and for me that means one thing, the company I work for let me loose in other peoples kitchens!!
Today I was covering a work mate and he had Tomato and Mango Chicken on the menu.
Unfortunately I didn't take a picture but believe me when I say it looked pretty good.
This recipe is really quick and easy and tastes great....
3 parts tomato ketchup
2 parts mango chutney
1 part cream
It should look like 80's classic prawn cocktail sauce, smack this over your chosen cut of chicken and bang it in a pre heated oven.
It comes out looking like a shiny tandoori because of the sugar in the ketchup.
Tuesday, 18 March 2014
Right then, its been a while since my last post so I thought i'd give you this! "Caviars" are usually found in high end restaurants and the like. It's not as hard or as expensive as it might sound and you can get all the gear you need from Amazon.
Basically you add 2g Sodium Alginate to your chosen liquid, you need to whisk it alot or shove it in a blender because the powder doesn't like to be rehydrated.
Let it rest a bit so the air bubbles go.
While its resting, dissolve 2.5g Calcium Chloride in 500g water.
This is the Calcium bath that will react with the Sodium Alginate to form a membrane round the outside of the sphere while the inside stays liquid. Your bath needs to be around 5cm deep so choose your bowl with this in mind.
You will need a dropper to squeeze your juice into the Calcium bath, but i knicked a syringe from a childs medicine bottle and it does the trick.
Now you are ready to start making your spheres.
Suck some juice into your dropper/syringe and gently squeeze drops into your Calcium bath. You will need to hold your dropper about 3cm from the bath to get the best results.
Once they are in the Calcium leave them for 2-3 mins to form them menbrane.
Fish them out and rinse off in fresh water.
They will remain a liquid centre for a few hours but because of the Alginate they will eventually form a solid ball.
Not the greatest pics but you get the idea.
I used mango juice but you can use any liquid you like.
Saturday, 8 February 2014
So what started out as a twitter joke with the amazing @DigitalBlonde I wanted to see what this would actually taste like, and I have to say its brilliant!!!
For the base of the ice cream
8 egg yolks
6 tbl spoons caster sugar
1 table spoon rock salt
1 table spoon cracked black pepper
500ml whole milk
In a pan heat your milk to just under boiling point.
While this is heating up, chuck your sugar and eggs together in a seperate bowl and whisk.
Pour your hot milk into the bowl with your egg mix and whisk continually.
Return the mix to the pan and gently heat while continuing to stir.
The mix will thicken and make a custard.
Let the custard cool before adding your salt and pepper. This is really important because if the mix is warm the salt will dissolve.
I tried a batch using normal salt but wanted to get salty crunchy bits.
Now lob it in your ice cream machine.
I served mine with some summer berries.
Saturday, 18 January 2014
As you know I like taking a dish and putting my own spin on things and it doesn't stop at dessert!!
This dish is far easier than it sounds but tastes great!
It does take a bit of time but well worth the effort!
So I popped my own sweet popcorn on the stove.
Get the deepest pan you have and chuck in your popcorn kernels so they cover the bottom. Now glug some oil in so they are just covered and sprinkle with sugar.
On a medium heat start to warm the pan shaking every now and then, when the first one pops get your lid on straight away and keep shaking until the popping stops.
First job done, now Pannacotta.
1 litre cream
Sugar to taste
6 sheets gelatin
Take a litre of cream and gently warm through with some of that popcorn you made. Keep tasting until the popcorn flavour comes through and add sugar if you need it.
While thats infusing chuck your gelatin in cold water as per packet instructions.
After 5 minutes drain off the gelatin and squeeze all the water out.
Add this to your infused cream, stir in and then pass through a seive to remove the popcorn.
Pour into moulds and fridge until set.
I served mine with salted caramel sauce and some left over popcorn!