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Posh sausage sandwich

Thursday, September 16th, 2010

Small ciabatta, 4 sausages, 1 onion, 1 tbsp dijon mustard, 1 tbsp clear honey.

Add a little oil to a frying pan and heat, then add the sausages and cook till they turn brown this should take about 10 minutes.
While they are cooking slice the onion, and slice the ciabatta and ready the grill.
Once thhe sausages are done take them out of the pan.
Now add the onions  to the same pan and wait until they soften, once softened add the dijon mustard, and the honey and continue to cook.
Put the ciabatta under the grill turning once 1 minute each side.
Now put the sausages back in the pan to heat up.
Take the ciabatta out, pile on the onions and then lay the sausages on top, add ketchup or brown sauce and indulge yourself.

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Shepherds pie

Thursday, September 16th, 2010

1 tbsp vegetable oil, 1 onion, 3 carrots, 500g mince lamb, 2 tbsp tomato puree, large splash Worcestershire sauce, 500 ml beef stock, 900g potatoes, 85 g butter, 3 tbsp milk.

  • Heat a pan and put the oil in, chop the onion and carrots and add to the pan and cook until they are soft.
  • Once soft add the tomato puree, and Worcestershire sauce and stir in.
  • Add the mince and brown it off. Take the excess fat out with a spoon as this cooks.
  • Season with salt and pepper then add the stock.
  • Cover and then cook for 20 minutes on a low heat then uncover and continue cooking for 20 minutes.
  • While this is cooking peel and cube the potatoes and put onto boil, once they are soft drain them. Put them back in the pan and add the butter, then start mashing, once mashed add the milk and stir in, you should now have a smooth mash.
  • Once the mince is done put it in a deep oven proof dish and then smooth the mash over the top with a fork.
  • Cook for a further 20 minutes in the oven at 150c to crisp and brown the top. Take out and leave to stand for 5 minutes, or you can continue to brown under the grill.
  • Either way a delicious dinner perfect for a cold winter evening.

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Stuffed chicken with mustard and cheese

Thursday, September 16th, 2010

1 ball mozzarella, 50g cheddar, 1tbsp dijon mustard, 4 chicken breast, 8 rashers streaky bacon.

Chop the mozzarella into small pieces then add to a bowl, now grate the cheddar into the same bowl, add the mustard and mix together.
Now lay the chicken on the chopping board and slice the middle but not all the way through, all we are doing is making a hole to stuff.
So once you’ve done that with the cheese mix fill your chicken breasts.
Then wrap each breast with bacon but not to tight. Season with salt and pepper and put in the oven 180c for 25 minutes.

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Chicken biriyani

Wednesday, September 15th, 2010

300g basmati rice, 25g butter, 1 onion, 1 bay leaf, 3 cardomen pods, 1 small cinnamin stick, 1 tsp tumeric, 4 chicken breast, 4 tbsp curry paste, 850ml chicken stock.

Chop the onion into small pieces, and the chicken into bite size chunks.
Now add the butter to a deep pan, cook the onion, bay leaf, cardomen, and cinnamin for about 5 minutes.
While this is cooking you will need to wash your rice so add it to a bowl and add cold water, mixx with your hand and drain, continue this process till the water runs clear.
Now back to your pan add the chicken and the tumeric and stir in, then the curry paste, stir and cook for about 5 mins then add the rice.
Pour the chicken stock over and cover with a lid.
Boil hard for 5 mins then turn the heat down to minimum, and cook till all the stock has evaporated.
Once all stock has gone turn off the heat but leave the pan to sit for a further 10 minutes.
Then serve best with a cold beer.

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Spaghetti carbonara

Thursday, September 9th, 2010

250g spaghetti, butter, 1 onion, 2 garlic cloves, 6 rashers bacon, 2 eggs, 142ml carton single cream, 25g grated Parmesan.

Boil the spaghetti following the packet instructions.
While that is cooking chop the onion and garlic and bacon into small pieces, and fry for about 5 mins until golden.
In a separate bowl beat the eggs, cream and half the Parmesan.
Once the pasta is cooked drain it and return to the pan.
Mix in the bacon mix, then the egg mix and stir till every bit of pasta is coated.
Luxury! quick and easy, and delicious pasta.

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Chicken with Parmasan

Wednesday, September 8th, 2010

1 egg white, 5 tbsp finely grated parmesan, 4 chicken breast, 400g new potatoes, 140g frozen peas, a generous handful spinach, 1 tbsp white wine vinegar, 2 tsp olive oil.

  • Firstly quarter the potatoes and boil for 10 minutes, for the last 3 minutes add the peas then drain.
  • Warm the grill. Then while the potatoes are boiling put the egg white in a bowl, and the parmesan on a plate, dip the chicken in the egg white and then roll in the cheese, season then put under the grill for 15 minutes turning once.
  • Once the potatoes are ready put them and the peas in a bowl, add the spinach, then drizzle the vinegar, and olive oil and mix with your hands.
  • Pile on a plate then take the cooked chicken and place on top and tuck in.

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Metagee

Sunday, September 5th, 2010

A classic carribean catering dish. Best served in large quantalies.

  • 200g saltfish pieces
  • 400g green plantains
  • 100g yam
  • 100g sweet potato
  • 100g shredded onion
  • 100g tomato, skinned deseeded, diced
  • sprig of thyme desiccated coconut white stock 4 okra

Method

1 Soak the saltfish in cold water for approx. 30 mins.

2 Place the diced plantain, yam and sweet potato into a pan with the onion and tomato.

3 Sprinkle with thyme. Arrange pieces of saltfish on top. Sprinkle with desiccated coconut. Cover with white stock.

4 Top and tail the okra. Do not cut otherwise the starchy substance will be released. Place the okra in with the fish and vegetables.

5 Bring to the boil and simmer gently until the vegetables and fish are cooked.

6 Serve hot in a suitable dish, decorated with the okra on top.

Note When possible it is preferable to use coconut milk in place of white

stock and desiccated coconut.

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Pasta with Creamy Curry Sauce

Saturday, August 28th, 2010
  • 8oz (225g) wholewheat pasta shells
  • 2oz (50g) cashew nut pieces
  • 4oz (lOOg) cooked peas
  • 1oz (25g) polyunsaturated margarine
  • 1oz (25g) plain wholemeal flour
  • 1/2pt (275 ml) milk
  • 1/2 teaspoonful ground cumin
  • 1/2 teaspoonful turmeric
  • Good pinch ground cardamom
  • Good pinch paprika
  • Seasoning to taste
  • Parsley to garnish

Method

1. Cook the pasta shells in boiling water until just tender; keep warm.

2. Meanwhile, heat the margarine in a pan and add the flour; saute gently for a few minutes.

Remove from the heat and pour in the milk, stirring continually.

3. I Bring to the boil and then simmer to make a thick sauce; add the peas and sprinkle in the cumin, turmeric, cardamom and seasoning; cook for a few minutes more.

4. Mix together the cooked drained pasta, cashew nuts, and creamy curry sauce; serve immediately, topped with paprika and some coarsely chopped parsley.

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Bean and Pasta Stew

Saturday, August 28th, 2010

If your catering clients request this dish, it should be served to no more than 10 guests as you start to loose some of the flavours when catering for larger numbers.

  • 3oz (75g) wholewheat pasta shells
  • 3oz (75g) well cooked haricot beans (freshly prepared, leftovers or tinned)
  • 1 large carrot
  • 1 large leek
  • 1 large onion
  • 1 large potato
  • tablespoonful vegetable oil 275 ml water
  • tea spoons full mixed herbs 2 tea spoons full of tomato puree Seasoning to taste

Method

1. Peel and slice the carrot and onion; chop the leek into V2 in. sections; peel and cube the potato.

2. Heat the vegetable oil in a pan and gently saute the prepared vegetables for a few minutes.

3. Add the water, herbs and tomato puree; bring to boil, then cover and simmer the vegetables for no more than 10 minutes.

4. Add the beans and pasta and cook for 10 minutes longer, or until all the ingredients are just tender.

5. Season to taste and serve.

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Lettuce Nut Salad with Garlic Dressing

Friday, August 27th, 2010
  • 2 0z (50g) wholewheat spaghetti rings 1 large crisp lettuce (Webbs are ideal) 1 head of chicory
  • 1 small curly endive
  • 3oz (75g) walnuts
  • For Dressing
  • 2 egg yolks
  • 2 cloves garlic, crushed (190ml) vegetable oil 1 tablespoonful lemon juice Seasoning to taste

Method

1. Cook the pasta in boiling water, rinse through with cold water and set aside.

2. To make the dressing, crush the garlic with the seasoning, place in a bowl and very gently add the egg yolks; blend.

3. Now add the oil drop by drop, whisking well after each one to make a thick sauce. (This can also be done using a blender if you have one.) Stir in the lemon juice.

4. Add more oil or a drop more lemon juice if the dressing is too thick

5. Wash and shred or chop the salad greens; combine and arrange them in a bowl; sprinkle with the pasta around the edge and the chopped nuts in the centre.

6. Serve the garlic dressing separately to your catered party and toss the salad at the table, just before it is eaten.

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