Recipes
To prove to our families that we are “eating properly” we are including this section on food. We are lucky with Bessy because she has a full stove with four rings, a grill and an oven. For this reason we don’t see the need for special “Motorhome Recipes”; we can cook what we like.
The following recipes have all been cooked and eaten in Bessy. However, not all the ingredients are available in all countries. Ian loves turnip (or swede as Southerners wrongly call it). Outside the UK it is difficult to find. In Greece bacon tends to have been boiled and is not much good for frying, but it does add some flavour. It is rarely found at all in Turkey of course. For some strange reason mangoes seem to be available in most places as does coconut milk and Worcester Sauce.
You will notice that Ian likes to cook “Indian” food. Some of the so-called “Indian” dishes have had to be modified when certain spices were unavailable. For example, if you haven’t got tamarind in stock, never mind.
So be flexible and experiment with what you’ve got. If a recipe calls for lime juice and you can’t find it use some lemon juice; why not! If you can’t find cream try adding some yogurt.
We apologise beforehand to the purists among you. Hungarians blanche when Ian adds baked beans to Paprika Potatoes for example, but it is delicious. Also the units are sometimes metric sometimes Imperial. But we are never too precise.
Sometimes a dish calls for “red chilli powder” or “Kashmiri chilli powder”. This is usually the mild chilli powder that adds a lot of colour but not too much heat. Other references to Chilli are HOT.
The recipes and photos are our own or gleaned from various websites. Once again, apologies to the chefs and photographers concerned. We have chosen photos that look like what we made.
CLICK HERE FOR LATEST RECIPES
The following recipes have all been cooked and eaten in Bessy. However, not all the ingredients are available in all countries. Ian loves turnip (or swede as Southerners wrongly call it). Outside the UK it is difficult to find. In Greece bacon tends to have been boiled and is not much good for frying, but it does add some flavour. It is rarely found at all in Turkey of course. For some strange reason mangoes seem to be available in most places as does coconut milk and Worcester Sauce.
You will notice that Ian likes to cook “Indian” food. Some of the so-called “Indian” dishes have had to be modified when certain spices were unavailable. For example, if you haven’t got tamarind in stock, never mind.
So be flexible and experiment with what you’ve got. If a recipe calls for lime juice and you can’t find it use some lemon juice; why not! If you can’t find cream try adding some yogurt.
We apologise beforehand to the purists among you. Hungarians blanche when Ian adds baked beans to Paprika Potatoes for example, but it is delicious. Also the units are sometimes metric sometimes Imperial. But we are never too precise.
Sometimes a dish calls for “red chilli powder” or “Kashmiri chilli powder”. This is usually the mild chilli powder that adds a lot of colour but not too much heat. Other references to Chilli are HOT.
The recipes and photos are our own or gleaned from various websites. Once again, apologies to the chefs and photographers concerned. We have chosen photos that look like what we made.
CLICK HERE FOR LATEST RECIPES
20 Spices for Indian Cooking
Don’t worry if this seems like a lot. You can get by without all of these. But if you want to start building your spice shelf, work down this list from top to bottom. I’ve listed them in order of the spices I use the most.
- Fresh Ginger
- Fresh Garlic
- Cumin, seeds and powder.
- Coriander, seeds and powder.
- Turmeric, powder
- Garam Masala Spice Blend. Often added at the last moment to “freshen” the flavours.
- Cayenne Pepper HOT
- Kashmiri chili powder MILD & VERY COLOURFUL. You can use Hungarian sweet paprika
- Cinnamon, whole and powdered
- Cardamom, pods and powdered
- Cloves, whole and powdered
- Black Pepper, whole and powdered
- Mustard seeds, black & yellow
- Amchur powder, i.e. dried green mango powder
- Fennel seeds
- Fenugreek seeds
- Tamarind Paste
- Nutmeg
- Saffron
- Asafoetida. Very smelly in raw form but gives nice earthy flavour when cooked. Use very sparingly.
- If you have a coffee grinder you can make a powder from the whole seeds. Make sure you clean it well. Chilli flavoured coffee is "interesting".
10 Minute Chicken Curry
Ingredients
Heat the oil in a frying pan, then put in the onion and fry for 1 minute.
Add the chicken and continue to fry for 5-6 minutes. Stir in the garlic and chilli and continue to fry, stirring from time to time. Now add the salt, turmeric, cumin and coriander to the chicken mixture. Stir well and continue to fry.
Add the tomato puree and garam masala, then fold in the cream.
Push everything into pitta bread pockets.
- 3 tablespoon olive oil
- 1 onion sliced
- 400 g chicken fillets, skinned and chopped
- 2 cloves garlic chopped
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 teaspoon tomato puree
- ¼ teaspoon garam masala
- 2 tablespoon double cream
Heat the oil in a frying pan, then put in the onion and fry for 1 minute.
Add the chicken and continue to fry for 5-6 minutes. Stir in the garlic and chilli and continue to fry, stirring from time to time. Now add the salt, turmeric, cumin and coriander to the chicken mixture. Stir well and continue to fry.
Add the tomato puree and garam masala, then fold in the cream.
Push everything into pitta bread pockets.
Aloo Mutter (potato and peas)
Ingredients
Method
Wash potatoes and cut into cubes.
Heat oil and add tomato, turmeric powder, red chili powder and green chilies.
Fry until oil is absorbed.
Add potatoes and green peas and mix them well.
Fry it for 5 minutes.
Add 2 cups of water and cover.
Cook until water is partly absorbed.
Garnish with fresh coriander leaves.
Serve with Indian bread such as puri.
- 8 small potato chopped
- 1 tin peas
- 2 tomato chopped
- 2 green chilli chopped
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric
- oil
- Salt to taste
Method
Wash potatoes and cut into cubes.
Heat oil and add tomato, turmeric powder, red chili powder and green chilies.
Fry until oil is absorbed.
Add potatoes and green peas and mix them well.
Fry it for 5 minutes.
Add 2 cups of water and cover.
Cook until water is partly absorbed.
Garnish with fresh coriander leaves.
Serve with Indian bread such as puri.
Apple and Tomato Chutney
Ingredients
Method
Skin tomatoes and chop roughly.
Peel and chop onions.
Peel, core and chop apples.
Combine all ingredients in a large pan and stir over low heat until thick.
Pour into sterilised jars and seal. Wait about 2 weeks before using. Longer is better.
This is one of our own recipes and we are quite proud of it.
- 2 big tomatoes
- 3 large onions
- 2 large cooking apples
- 1½ lb sugar
- ¾ cup sultanas
- ¾ cup currants
- 1 tablespoon salt (or less to taste)
- 1 tablespoon whole cloves
- 1 pinch cayenne pepper
- 2 pint brown malt vinegar
Method
Skin tomatoes and chop roughly.
Peel and chop onions.
Peel, core and chop apples.
Combine all ingredients in a large pan and stir over low heat until thick.
Pour into sterilised jars and seal. Wait about 2 weeks before using. Longer is better.
This is one of our own recipes and we are quite proud of it.
Baked Beans Balti
Manju Mahli’s dish from Market Kitchen... we think. This is a really quick way to give Baked Beans a lift. Most Balti bean dishes use beans and tomatoes. So why not cheat and get them from a can.
Ingredients
Fry onion until soft.
Add chili and continue to cook until onion is brown.
Stir in the spices and fry for 1 minute.
Add the baked beans.
Cook for another 3 or 4 minutes.
Serve on chapatis, toast, naan,
For a creamier texture stir in a knob of butter.
Ingredients
- 2 tablespoon oil
- 1 onion chopped
- 1 green chilli chopped
- ¼ teaspoon garam masala
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 can baked beans, (or try mushy peas)
Fry onion until soft.
Add chili and continue to cook until onion is brown.
Stir in the spices and fry for 1 minute.
Add the baked beans.
Cook for another 3 or 4 minutes.
Serve on chapatis, toast, naan,
For a creamier texture stir in a knob of butter.
Baked Trout in a Bag
A good way to handle most fish. It avoids any lingering smell and simplifies the washing up. You can make the bag yourself with aluminium foil.
Ingredients
Method
Pre-heat your oven to 190°C
Season the inside of the fish with salt and pepper and brush with olive oil.
Heat some oil in a pan and soften the onion and garlic.
Add the parsley, dill and lemon juice, then divide the mixture evenly inside each fish.
Pop each fish into a roasting bag and then place on a baking tray.
Bake in the oven for 30 minutes and serve straight away in the bag. Fun to open on the plate.
Ingredients
- 2 trout
- S&P
- olive oil
- 1 onion chopped
- 1 clove garlic chopped
- 1 parsley
- 1 sprig of dill
- 2 tablespoon lemon juice
Method
Pre-heat your oven to 190°C
Season the inside of the fish with salt and pepper and brush with olive oil.
Heat some oil in a pan and soften the onion and garlic.
Add the parsley, dill and lemon juice, then divide the mixture evenly inside each fish.
Pop each fish into a roasting bag and then place on a baking tray.
Bake in the oven for 30 minutes and serve straight away in the bag. Fun to open on the plate.
Basic Bread
Ian loves baking bread and this is a really simple way. It is also the base of a lot of types of bread. The water can be straight from the tap, it just takes the yeast longer to activate, but the result is usually a better bread.
Ingredients
Mix dry ingredients together. Do not put salt directly onto the yeast... it can kill it. Then add the warm (not hot) water.
Cut the mix with a fork and then tip out onto worktop. Start kneading by pushing the bread away with heel of your hand. Then fold it back on itself and push again. The first few minutes is messy but slowly it all comes together into smooth elastic dough. 10 minutes is average.
If the mix is too wet and REALLY sticky sprinkle flour onto the worktop and knead into mix. The finished dough should not be sticky.
Now cover the bowl with a plastic bag or cling film and place it in a warmish area. This is the first rise. After about 40 minutes it should be about double in size. Remove the bag and knead the dough again for just a minute or two. This removes the large air bubbles in the dough.
Roll the ball of finished dough into a fat sausage shape and place in a bread tin for cooking. You can rub the top with flour or make a few cuts in it to give a pattern. The baking tin should be greased to stop the dough sticking. We find that soft margarine works well.
Put the tin inside a plastic bag and place in a warm position. A sunny window ledge is always good. Let the dough rise. This could take 40 minutes or longer depending on warmth of the position.
When it is level with the top of the tin switch oven on to 200°C. By the time oven is hot the bread should have risen above the edge of tin. If not, wait for that moment.
Place in bottom half of oven for 30 minutes. Check after 10 minutes to see if top is browning too quickly. If it is, cover top loosely with a sheet of aluminium foil. After 30 minutes remove tin from oven and tip bread onto a cooling rack.
Brown flour, or a mixture, can be used but takes longer to rise. Water can be replaced with other liquids such as brown beer, yoghurt, etc. Other ingredients can be added to the flour such as fine chopped onions, sage, olives. Olive oil can be added to the dry mix (before the liquid is added) to help the bread keep longer. If you want to experiment do so, it’s usually edible and often tasty.
Ingredients
- 500 g white bread flour
- 2 sachet yeast (about 20 gram)
- 1 tablespoon sugar
- 2 teaspoon salt
- 350 ml warm water
Mix dry ingredients together. Do not put salt directly onto the yeast... it can kill it. Then add the warm (not hot) water.
Cut the mix with a fork and then tip out onto worktop. Start kneading by pushing the bread away with heel of your hand. Then fold it back on itself and push again. The first few minutes is messy but slowly it all comes together into smooth elastic dough. 10 minutes is average.
If the mix is too wet and REALLY sticky sprinkle flour onto the worktop and knead into mix. The finished dough should not be sticky.
Now cover the bowl with a plastic bag or cling film and place it in a warmish area. This is the first rise. After about 40 minutes it should be about double in size. Remove the bag and knead the dough again for just a minute or two. This removes the large air bubbles in the dough.
Roll the ball of finished dough into a fat sausage shape and place in a bread tin for cooking. You can rub the top with flour or make a few cuts in it to give a pattern. The baking tin should be greased to stop the dough sticking. We find that soft margarine works well.
Put the tin inside a plastic bag and place in a warm position. A sunny window ledge is always good. Let the dough rise. This could take 40 minutes or longer depending on warmth of the position.
When it is level with the top of the tin switch oven on to 200°C. By the time oven is hot the bread should have risen above the edge of tin. If not, wait for that moment.
Place in bottom half of oven for 30 minutes. Check after 10 minutes to see if top is browning too quickly. If it is, cover top loosely with a sheet of aluminium foil. After 30 minutes remove tin from oven and tip bread onto a cooling rack.
Brown flour, or a mixture, can be used but takes longer to rise. Water can be replaced with other liquids such as brown beer, yoghurt, etc. Other ingredients can be added to the flour such as fine chopped onions, sage, olives. Olive oil can be added to the dry mix (before the liquid is added) to help the bread keep longer. If you want to experiment do so, it’s usually edible and often tasty.
Beef Samosa
Probably from Madhur Jaffery, but there are lots of recipes.
A really good nibble. The parcels are the difficult part. Make a lot and you have the chance to perfect the folding. Worth it. There are other ways of folding a samosa but they are a little more demanding.
Ingredients
Heat the oil in a frying pan, add the onion and garlic.
Mix in the spices and seasoning and fry until soft.
Add the mince, stirring until cooked.
Remove from heat and stir in the mint and lemon juice.
Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.
Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
Fill the cases with a tablespoon of your chosen mixture and press the two dampened edges together to seal the top of the cone.
Deep fry the samosas in hot oil until crisp and brown. Take out and drain on a paper towel.
A really good nibble. The parcels are the difficult part. Make a lot and you have the chance to perfect the folding. Worth it. There are other ways of folding a samosa but they are a little more demanding.
Ingredients
- 500 g beef mince
- 1 onion
- 2 cloves garlic
- ½ teaspoon hot paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 teaspoon fresh ginger
- 50 ml chopped mint
- 1 juice of lemon
- 2 tablespoon oil
- S&P
- 225 g plain flour
- 2 teaspoon salt
- 2 tablespoon veg oil
- 80 ml warm water
Heat the oil in a frying pan, add the onion and garlic.
Mix in the spices and seasoning and fry until soft.
Add the mince, stirring until cooked.
Remove from heat and stir in the mint and lemon juice.
Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.
Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
Fill the cases with a tablespoon of your chosen mixture and press the two dampened edges together to seal the top of the cone.
Deep fry the samosas in hot oil until crisp and brown. Take out and drain on a paper towel.
Beetroot Pickled Eggs
Just like any pickled egg but the beetroot juice gives the egg a fascinating colour and flavour.
Ingredients
Method
Place peeled and cooled boiled eggs in sterile jar.
Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
Reduce the heat to a simmer and cook gently for 10 minutes.
Remove the pan from the heat and allow the liquid to cool.
Pour pickling solution over eggs in the jar, so that eggs are covered and seal tightly with the lid.
Store in a cool place for a couple of weeks before using.
Ingredients
- 6 hard boiled eggs
- 1 cup apple vinegar
- 1 cup beetroot juice (or from a jar of pickled beetroot)
- ⅓ cup brown sugar
- ¼ cup chopped onions
- 3 cloves
Method
Place peeled and cooled boiled eggs in sterile jar.
Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
Reduce the heat to a simmer and cook gently for 10 minutes.
Remove the pan from the heat and allow the liquid to cool.
Pour pickling solution over eggs in the jar, so that eggs are covered and seal tightly with the lid.
Store in a cool place for a couple of weeks before using.
Bitterballen
We are sure the Hairy Bikers did this recipe. Bitterballen are a favourite snack with a cool beer in Holland. The recipe is a bit fiddly but well worth the effort. Dip the finished balls in mustard and enjoy with a glass of beer.
Ingredients
Take 25g of the butter and melt in a frying pan.
Cook Minced Beef, Carrots and Onions until meat is brown and vegetables tender (about 10 minutes.)
Drain in sieve, the mixture needs to be VERY dry. This is important.
Add salt, pepper, nutmeg, lemon juice and parsley, mix well and set aside.
Melt remaining butter in the pan, add the flour and make a rouxé. Cook the flour out (about 5 mins). Add the stock gradually to the roux – the sauce should go really really thick... almost solid. Also important.
Into the mince mix add the very thick roux – mix together and form into small balls. Chill for a couple of hours.
Once cooled roll in flour, dip in beaten egg and roll in breadcrumbs. (better still; crushed cream crackers)
Preheat the oil to 150 °C and cook for about 3 – 4 minutes.
It's possible to add a splash of Worcester Sauce or pinch of a curry powder.
Ingredients
- 75 g butter
- 500 g minced beef
- 1 medium onion fine dice
- 1 carrot fine dice
- salt and pepper
- nutmeg
- 1 tablespoon lemon juice
- 2 tablespoon fine chop parsley
- 200 ml beef stock
- handful dried breadcrumbs
- 1 beaten egg
- oil for deep frying
- 5 tbsp flour
Take 25g of the butter and melt in a frying pan.
Cook Minced Beef, Carrots and Onions until meat is brown and vegetables tender (about 10 minutes.)
Drain in sieve, the mixture needs to be VERY dry. This is important.
Add salt, pepper, nutmeg, lemon juice and parsley, mix well and set aside.
Melt remaining butter in the pan, add the flour and make a rouxé. Cook the flour out (about 5 mins). Add the stock gradually to the roux – the sauce should go really really thick... almost solid. Also important.
Into the mince mix add the very thick roux – mix together and form into small balls. Chill for a couple of hours.
Once cooled roll in flour, dip in beaten egg and roll in breadcrumbs. (better still; crushed cream crackers)
Preheat the oil to 150 °C and cook for about 3 – 4 minutes.
It's possible to add a splash of Worcester Sauce or pinch of a curry powder.
Boulangerie Potato
This is probably one of Delia’s.
Ingredients
Method
Grease oven-proof dish with butter.
Place layer of spuds on bottom.
Then a layer of onions.
Sprinkle with salt and pepper and rosemary.
Repeat until dish is full.
Pour over stock and milk.
Dot with butter to help the top brown.
Bake in low oven for 60 to 90 mins until stock absorbed.
You CAN keep it on low heat for ages.
This is LOVELY.
Ingredients
- 4 potato, sliced coin thin
- 2 onions, sliced thin
- 1 sprig rosemary
- ½ pint vegetable stock, from cube is fine
- ½ pint milk
Method
Grease oven-proof dish with butter.
Place layer of spuds on bottom.
Then a layer of onions.
Sprinkle with salt and pepper and rosemary.
Repeat until dish is full.
Pour over stock and milk.
Dot with butter to help the top brown.
Bake in low oven for 60 to 90 mins until stock absorbed.
You CAN keep it on low heat for ages.
This is LOVELY.
Braised Baby Onions
Very small onions are in most groceries in Greece. This is a good way to enjoy them.
Ingredients
2 lb fresh small onions, or pearl onions
¼ cup extra-virgin olive oil
¾ cup fresh orange juice
¾ cup balsamic vinegar
Method
Blanch onions in large pot of boiling salted water for 15 seconds. Transfer to large bowl of cold water to cool. It is then easier to peel them.
Heat oil in large frying pan over high heat. Add onions and sauté until onions have deep golden brown spots, about 10 minutes.
Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 10 minutes.
Using a slotted spoon, transfer onions to medium bowl.
Boil juices in frying pan until syrupy and reduced to about half, about 3 minutes. Pour over the onions. Serve hot or at room temperature.
Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.
Ingredients
2 lb fresh small onions, or pearl onions
¼ cup extra-virgin olive oil
¾ cup fresh orange juice
¾ cup balsamic vinegar
Method
Blanch onions in large pot of boiling salted water for 15 seconds. Transfer to large bowl of cold water to cool. It is then easier to peel them.
Heat oil in large frying pan over high heat. Add onions and sauté until onions have deep golden brown spots, about 10 minutes.
Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 10 minutes.
Using a slotted spoon, transfer onions to medium bowl.
Boil juices in frying pan until syrupy and reduced to about half, about 3 minutes. Pour over the onions. Serve hot or at room temperature.
Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.
Braised Savoy Cabbage with bacon
Ian’s favourite cabbage.
Ingredients
Peel off each leaf of the cabbage and remove the hard core.
Pour about 1 pint of water into a large pot and add 2 teaspoons of the salt.
Bring to a boil. Add the cabbage leaves and blanch for 1 minute.
Leave the cabbage in the water and let it cool.
Drain the cabbage very well and shred each leaf into 8 or 9 pieces.
Dice the bacon.
Chop the onion.
Melt butter in a frying pan.
Cook the bacon and onions over low heat until the onions are soft, but not brown.
Lay the shredded cabbage in the pan and sprinkle on the remaining salt and pepper.
Cook, stirring, for about 8 minutes, or until all the moisture evaporates.
Serve immediately. Serves 6.
If you like it really crunchy do not blanche the cabbage first.
Ingredients
- 1 savoy cabbage
- 3 teaspoon salt
- 2 slices bacon
- 2 med onions
- 1 tablespoon butter
- Freshly ground black pepper
Peel off each leaf of the cabbage and remove the hard core.
Pour about 1 pint of water into a large pot and add 2 teaspoons of the salt.
Bring to a boil. Add the cabbage leaves and blanch for 1 minute.
Leave the cabbage in the water and let it cool.
Drain the cabbage very well and shred each leaf into 8 or 9 pieces.
Dice the bacon.
Chop the onion.
Melt butter in a frying pan.
Cook the bacon and onions over low heat until the onions are soft, but not brown.
Lay the shredded cabbage in the pan and sprinkle on the remaining salt and pepper.
Cook, stirring, for about 8 minutes, or until all the moisture evaporates.
Serve immediately. Serves 6.
If you like it really crunchy do not blanche the cabbage first.
Carrot Soup
We used to make this soup with an “Indian Oxo cube” instead of the chicken stock. Sad that we can’t find them anymore. The picture shows carrot and lentil soup... also very tasty.
Ingredients
Grind coriander and mustard seeds to fine powder.
Heat oil in heavy large pot over medium-high heat.
Add ground seeds and curry powder; stir for 1 minute.
Add ginger; stir for 1 minute.
Add onion, carrot and lime zest.
Sprinkle with salt and pepper;
Sauté until onions begin to soften.
Add 5 cups stock; bring to boil and simmer uncovered until carrots are tender.
Cool slightly and puree in blender until smooth.
Return soup to pot.
Add more broth if too thick.
Stir in lime juice; season with salt and pepper.
Garnish with yogurt and serve.
Can be made 1 day ahead.
Ingredients
- 1 teaspoon coriander or powdered
- ½ teaspoon yellow mustard seeds or powdered
- 3 tablespoon oil
- ½ teaspoon Madras curry powder
- 1 tablespoon fresh ginger
- 2 cups onion fine chop
- 1½ lb carrots thin slice, about 4 cups
- 1½ teaspoon lime zest
- 5 cups chicken stock
- 2 teaspoon lime juice
- yogurt for garnish
Grind coriander and mustard seeds to fine powder.
Heat oil in heavy large pot over medium-high heat.
Add ground seeds and curry powder; stir for 1 minute.
Add ginger; stir for 1 minute.
Add onion, carrot and lime zest.
Sprinkle with salt and pepper;
Sauté until onions begin to soften.
Add 5 cups stock; bring to boil and simmer uncovered until carrots are tender.
Cool slightly and puree in blender until smooth.
Return soup to pot.
Add more broth if too thick.
Stir in lime juice; season with salt and pepper.
Garnish with yogurt and serve.
Can be made 1 day ahead.
Cauliflower and Potatoes
Nice spicy dish. Makes a nice change from cauliflower cheese.
Ingredients
Blend a little water, onion, garlic, ginger and coriander seeds to a paste. The water stops the paste burning in the pan. Put aside.
Fry cumin seeds and caraway seeds in hot oil for 1 minute.
Add the paste and fry for 5 minutes until oil comes to surface.
Mix in the garam masala and turmeric and fry for 30 seconds.
Add cauliflower and potato plus half cup water.
Simmer for 10 minutes until veg is tender.
You must stir now and again to stop it sticking and burning.
Ingredients
- 1 chopped onion
- 1 tablespoon of a garlic and ginger paste. (or not a paste if you wish)
- 1 teaspoon coriander seed
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 cauliflower, cut in florets
- 2 large potatoes in cubes
Blend a little water, onion, garlic, ginger and coriander seeds to a paste. The water stops the paste burning in the pan. Put aside.
Fry cumin seeds and caraway seeds in hot oil for 1 minute.
Add the paste and fry for 5 minutes until oil comes to surface.
Mix in the garam masala and turmeric and fry for 30 seconds.
Add cauliflower and potato plus half cup water.
Simmer for 10 minutes until veg is tender.
You must stir now and again to stop it sticking and burning.
Chickpea and potato curry
Originally saw this on Market Kitchen. This dish is not too spicy and is very creamy.
A favourite. Although there are lots of ingredients, just take your time to assemble everything beforehand.
Ingredients
Grind garlic, chillies and ginger into a paste.
Heat a little olive oil in a saucepan and fry onions and cumin seed until golden.
Stir in the garlic paste and cinnamon and fry briefly until spices become fragrant.
Add tomato purée, tomatoes, turmeric, fenugreek and sugar, and season to taste with salt.
Cook this mixture until the tomatoes have broken down and the sauce is reduced.
Stir in drained chickpeas and potatoes and pour in the water. Cover and simmer until potatoes are tender.
Stir in lime juice and coriander.
Enjoy with an Indian bread such as puri bread. See below.
A favourite. Although there are lots of ingredients, just take your time to assemble everything beforehand.
Ingredients
- 4 cloves garlic
- 2 chillies
- 5 cm ginger
- olive oil for frying
- 1 large red onion fine chop
- 1 teaspoon cumin seeds
- ½ teaspoon ground cinnamon
- 1 tablespoon tomato puree
- ½ can chopped tomatoes
- ½ teaspoon turmeric
- 1 teaspoon sugar
- 1 can chickpeas drained
- 1 large spud cut into 8
- 600 ml water
- ½ lime juice
- chopped coriander
Grind garlic, chillies and ginger into a paste.
Heat a little olive oil in a saucepan and fry onions and cumin seed until golden.
Stir in the garlic paste and cinnamon and fry briefly until spices become fragrant.
Add tomato purée, tomatoes, turmeric, fenugreek and sugar, and season to taste with salt.
Cook this mixture until the tomatoes have broken down and the sauce is reduced.
Stir in drained chickpeas and potatoes and pour in the water. Cover and simmer until potatoes are tender.
Stir in lime juice and coriander.
Enjoy with an Indian bread such as puri bread. See below.
Corned Beef Hash
A wonderful way to cook corned beef. There are lots of ways to make corned beef hash. We like this one.
Ingredients
Cut the corned beef into 1cm dice, tip into a mixing bowl and mix with the mustard.
Cut the potatoes into 3cm cubes, and place in a pan of lightly salted cold water. Cover the pan and simmer for 5 minutes, before draining and returning to the uncovered pan. Leave uncovered on one side for a minute, so that the steam evaporates. The potatoes at this stage should be only partially cooked.
Heat 2 tablespoons of the oil in a frying pan, and when hot, add the sliced onion. Fry for 3-5 minutes over a moderately high heat, until lightly browned.
Push the onion to the side of the pan and add the potatoes. Fry the potatoes, stirring all the time, until browned - this should take about 10 minutes. After about 6 minutes of cooking, turn the heat down low, and add the beef to the pan. Combine everything over a low heat for about 3 minutes, until warmed through.
While the potatoes and beef are cooking, fry the eggs to your liking in the remaining oil in another small frying pan.
Ingredients
- 1 can corned beef
- 2 teaspoon mustard (we prefer English mustard, it’s spicier)
- 275 g potatoes
- 3 tablespoon oil
- 1 large onion, finely sliced
- 2 large eggs
- black pepper
Cut the corned beef into 1cm dice, tip into a mixing bowl and mix with the mustard.
Cut the potatoes into 3cm cubes, and place in a pan of lightly salted cold water. Cover the pan and simmer for 5 minutes, before draining and returning to the uncovered pan. Leave uncovered on one side for a minute, so that the steam evaporates. The potatoes at this stage should be only partially cooked.
Heat 2 tablespoons of the oil in a frying pan, and when hot, add the sliced onion. Fry for 3-5 minutes over a moderately high heat, until lightly browned.
Push the onion to the side of the pan and add the potatoes. Fry the potatoes, stirring all the time, until browned - this should take about 10 minutes. After about 6 minutes of cooking, turn the heat down low, and add the beef to the pan. Combine everything over a low heat for about 3 minutes, until warmed through.
While the potatoes and beef are cooking, fry the eggs to your liking in the remaining oil in another small frying pan.
Cowboy Bean Hash
Probably nothing to do with cowboys but a very tasty snack (or a main meal). It uses up some of the emergency ration as well.
Ingredients
Lightly fry onion, until transparent, drain oil off, and put onions in a large pan.
Empty the soup, beans and sweetcorn into the same pan.
Cut up corned beef into small cubes add to pan, this works better if you leave the corned beef in the fridge for an hour to chill.
Add seasoning, and simmer on low heat, for 10-15mins.
Serve hot in bowls with the crusty bread.
By the way, canned oxtail soup makes a fantastic stock for stews.
Ingredients
- 2 cans oxtail soup
- 1 can baked beans
- 1 can sweetcorn
- 1 medium onion, fine slice
- 1 can corned beef
- S&P to taste
- crusty bread
Lightly fry onion, until transparent, drain oil off, and put onions in a large pan.
Empty the soup, beans and sweetcorn into the same pan.
Cut up corned beef into small cubes add to pan, this works better if you leave the corned beef in the fridge for an hour to chill.
Add seasoning, and simmer on low heat, for 10-15mins.
Serve hot in bowls with the crusty bread.
By the way, canned oxtail soup makes a fantastic stock for stews.
Cottage/Shepherd’s Pie
Call it what you like; it depends on the mince available.
Ingredients
Preheat the oven to 180°C/Gas 4.
Heat oil in frying pan and brown the mince. Put aside.
Fry the onion, garlic and rosemary or thyme for 3-4 minutes, or until coloured.
Add the carrots, swede and celery and continue to fry for 1-2 minutes, or until just browned.
Add the chopped tomatoes and stock, stir well and bring the mixture to a simmer.
Add a dash of Worcester.
Add the browned mince and continue to simmer for 20-30 minutes, or until the volume of liquid has reduced by two-thirds and the sauce has thickened. Here you can add a spoonful of gravy browning to thicken and add flavour.
Stir in the peas and cook until warmed through.
Transfer the mixture to an ovenproof casserole dish and set aside to cool slightly.
Meanwhile, boil the potatoes in a pan of salted water until tender.
Drain well, then mash. Add the butter and milk and half the grated cheese and mash again until smooth.
Spread the mashed potatoes over the filling mixture in an even layer. You can make it look pretty with a fork if you want or just leave it crumbly. Smooth is not good.
Sprinkle remainder of cheese on top.
Transfer the casserole to the oven and cook for 40-50 minutes, or until the potatoes are golden-brown and the filling is bubbling.
Options
There are lots of options for this dish depending on what you can buy. For example a good Cheddar works well, but what if there is no suitable cheese?
Try Leek and Mustard mash. Fry shredded leeks for 5-6 minutes until softened and beginning to colour. Mash the potatoes then, using a wooden spoon, beat the potatoes until smooth before adding the leeks with the milk and 2 tablespoons wholegrain mustard. Season to taste.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, peeled, finely chopped
- 2 cloves garlic, peeled, finely chopped
- 1 teasp chopped herbs (rosemary or thyme)
- 2 carrots, peeled, chopped
- ½ turnip, peeled, chopped
- 1 stick celery chopped
- 1 can chopped tomatoes
- 1 litre beef stock (Oxo or Knorr)
- 1 dash Worcester Sauce
- 500 g beef/lamb mince
- 3 tbsp frozen peas
- 1 tbsp gravy mix (why not!)
- 4 floury potatoes
- 2 tbsp butter
- 1 dash milk
- 4 tbsp cheese grated
Preheat the oven to 180°C/Gas 4.
Heat oil in frying pan and brown the mince. Put aside.
Fry the onion, garlic and rosemary or thyme for 3-4 minutes, or until coloured.
Add the carrots, swede and celery and continue to fry for 1-2 minutes, or until just browned.
Add the chopped tomatoes and stock, stir well and bring the mixture to a simmer.
Add a dash of Worcester.
Add the browned mince and continue to simmer for 20-30 minutes, or until the volume of liquid has reduced by two-thirds and the sauce has thickened. Here you can add a spoonful of gravy browning to thicken and add flavour.
Stir in the peas and cook until warmed through.
Transfer the mixture to an ovenproof casserole dish and set aside to cool slightly.
Meanwhile, boil the potatoes in a pan of salted water until tender.
Drain well, then mash. Add the butter and milk and half the grated cheese and mash again until smooth.
Spread the mashed potatoes over the filling mixture in an even layer. You can make it look pretty with a fork if you want or just leave it crumbly. Smooth is not good.
Sprinkle remainder of cheese on top.
Transfer the casserole to the oven and cook for 40-50 minutes, or until the potatoes are golden-brown and the filling is bubbling.
Options
There are lots of options for this dish depending on what you can buy. For example a good Cheddar works well, but what if there is no suitable cheese?
Try Leek and Mustard mash. Fry shredded leeks for 5-6 minutes until softened and beginning to colour. Mash the potatoes then, using a wooden spoon, beat the potatoes until smooth before adding the leeks with the milk and 2 tablespoons wholegrain mustard. Season to taste.
Gigantes fournou (Baked giant beans)
An absolute favourite in Greece and very easy to make.
Ingredients
Put beans in large pan and cover with 1 inch water. Boil and simmer for 50 minutes covered. Should be starting to soften. Skim off any foam. Remove from heat but do not drain yet.
Preheat oven to 170°C.
Cook onions in 3 tablespoons of oil until soft and starting to brown.
Transfer beans to an oven dish keeping the liquid for later.
Stir in any remaining oil and onions. Add the tomatoes.
Dissolve honey and tomato paste in 1 cup of hot bean water. Add to beans along with bay leaves.
Liquid should just cover the beans. If not enough add some of the bean water.
Cover pot and put in oven for 90 minutes. Check from time to time and if need add more bean water.
Remove from oven. Beans should be tender. Stir in fresh herbs, vinegar and salt and pepper.
Return pot, UNCOVERED, to oven for 15 minutes to get a bit of crust on top.
Serve with bread and feta.
You can ignore the oven part and do the whole thing in a pan. But we think the oven method is a bit better.
We also add a sausage or two towards the end of cooking… why not?
Ingredients
- 500 g Giant Beans, soaked overnight and drained (or the largest beans you can find)
- ⅓ cup extra virgin oil
- 2 medium red onions
- 1 can chopped tomatoes
- 3 tablespoon honey
- 2 tablespoon tomato paste
- 2 bay leaves
- ¼ cup fresh herbs, Dill is Greek, or parsley and thyme
- ¼ cup red wine vinegar
- S&P
Put beans in large pan and cover with 1 inch water. Boil and simmer for 50 minutes covered. Should be starting to soften. Skim off any foam. Remove from heat but do not drain yet.
Preheat oven to 170°C.
Cook onions in 3 tablespoons of oil until soft and starting to brown.
Transfer beans to an oven dish keeping the liquid for later.
Stir in any remaining oil and onions. Add the tomatoes.
Dissolve honey and tomato paste in 1 cup of hot bean water. Add to beans along with bay leaves.
Liquid should just cover the beans. If not enough add some of the bean water.
Cover pot and put in oven for 90 minutes. Check from time to time and if need add more bean water.
Remove from oven. Beans should be tender. Stir in fresh herbs, vinegar and salt and pepper.
Return pot, UNCOVERED, to oven for 15 minutes to get a bit of crust on top.
Serve with bread and feta.
You can ignore the oven part and do the whole thing in a pan. But we think the oven method is a bit better.
We also add a sausage or two towards the end of cooking… why not?
Gigantes Tiganiti
Another great Greek bean dish. Wonderful as a nibble with some beer.
Soak beans overnight. Next day drain and rinse well.
Fill a pan with water and add the beans. Cook until soft. Pour off the water and drain well.
Add flour salt and pepper to one bowl.
In a second bowl beat the egg with the milk.
In a third bowl add the crumbled crackers.
Heat plenty of olive oil in a deep frying pan.
Coat each bean: first in flour, then in egg, finally in cream cracker crumbs.
Deep fry the beans.
Transfer to a plate and sprinkle with parsley... serve hot or cold.
Serve as an appetiser.
NOTE. The beans must be good quality, not old dried out ones.
- 500 g lima beans (big butter beans)
- 200 g all purpose flour
- 2 eggs
- 2 tablespoon milk
- 2 cream crackers crumbled (or bread crumbs)
- extra virgin oil
- ½ bunch parsley
- salt and pepper
Soak beans overnight. Next day drain and rinse well.
Fill a pan with water and add the beans. Cook until soft. Pour off the water and drain well.
Add flour salt and pepper to one bowl.
In a second bowl beat the egg with the milk.
In a third bowl add the crumbled crackers.
Heat plenty of olive oil in a deep frying pan.
Coat each bean: first in flour, then in egg, finally in cream cracker crumbs.
Deep fry the beans.
Transfer to a plate and sprinkle with parsley... serve hot or cold.
Serve as an appetiser.
NOTE. The beans must be good quality, not old dried out ones.
Herby baked lamb in tomato sauce
Found on a BBC food website. The best roast lamb we’ve ever made.
Ingredients
Heat oven to 220°C/gas 7. Put the lamb into a large ovenproof dish.
Pour oil into a food processor with oregano, rosemary and garlic, whizz to a rough paste.
Season paste well, rub all over lamb, then roast for 25 mins.
Cover dish with foil, lower oven to 150°C/C/gas 2, then roast for a further 3 hrs.
Remove lamb from oven and pour off fat, leaving meat juices in dish.
Pour over wine and tomatoes.
Poke remaining herb sprigs into the meat and return, uncovered, to oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
Carefully pour wine and tomato sauce into another pan, skimming off any fat.
Re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce.
Heat the tomato/ wine mixture until bubbling, then simmer for 10-15 mins until thickened and saucy.
Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.
If you'd rather use leg of lamb, simply rotate the leg every hour in the sauce so that it stays moist. Whichever cut you choose, buy it on the bone - as the meat cooks it will gain flavour.
Ingredients
- 2 kg shoulder of lamb
- 2 tablespoon olive oil
- oregano, leaves stripped from 2 sprigs
- rosemary, leaves stripped from 2 sprigs
- 3 cloves garlic, roughly chopped
- 600 ml red wine
- 2 cans chopped tomatoes
- 1 tablespoon caster sugar
Heat oven to 220°C/gas 7. Put the lamb into a large ovenproof dish.
Pour oil into a food processor with oregano, rosemary and garlic, whizz to a rough paste.
Season paste well, rub all over lamb, then roast for 25 mins.
Cover dish with foil, lower oven to 150°C/C/gas 2, then roast for a further 3 hrs.
Remove lamb from oven and pour off fat, leaving meat juices in dish.
Pour over wine and tomatoes.
Poke remaining herb sprigs into the meat and return, uncovered, to oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
Carefully pour wine and tomato sauce into another pan, skimming off any fat.
Re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce.
Heat the tomato/ wine mixture until bubbling, then simmer for 10-15 mins until thickened and saucy.
Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.
If you'd rather use leg of lamb, simply rotate the leg every hour in the sauce so that it stays moist. Whichever cut you choose, buy it on the bone - as the meat cooks it will gain flavour.
Jumbo Cheese Straws
We recall this was a Hairy Bikers recipe and it’s great for parties.
Ingredients
Method
Preheat the oven to 200°C.
On lightly floured surface, roll out puff pastry to a thin sheet.
Lay strips of Parma ham (or smoked bacon) on one half of pastry, then sprinkle over the gorgonzola (or another cheese).
Fold pastry over the ham and gorgonzola, then roll out again to a thin sheet.
Trim edges of filled pastry, brush all over with beaten egg and sprinkle with celery seeds.
Cut filled pastry into 1cm strips.
Twist strips and transfer to a baking tray. Press ends of pastry twists down to secure them and prevent unravelling.
Bake for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve.
Ingredients
- 375 g ready rolled puff pastry
- 3 slices Parma ham cut in strips (or streaky smoked bacon)
- 100 g gorgonzola crumbled
- 1 tablespoon celery seeds
- 1 egg beaten
Method
Preheat the oven to 200°C.
On lightly floured surface, roll out puff pastry to a thin sheet.
Lay strips of Parma ham (or smoked bacon) on one half of pastry, then sprinkle over the gorgonzola (or another cheese).
Fold pastry over the ham and gorgonzola, then roll out again to a thin sheet.
Trim edges of filled pastry, brush all over with beaten egg and sprinkle with celery seeds.
Cut filled pastry into 1cm strips.
Twist strips and transfer to a baking tray. Press ends of pastry twists down to secure them and prevent unravelling.
Bake for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve.
Lemon Cheese
We had a plentiful supply of lemons at Camping Finikes, Greece. Note below how much easier the recipe is in Imperial units... just 4,4,4,1.
Ingredients
Method
Grate rind of lemons and squeeze out juice.
Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
Stir with a wooden spoon until thick and curd coats the back of the spoon.
Pour into warm sterile jars, cover, seal and label. Refrigerate.
Ingredients
- 4 lemons, rind and juice
- 4 eggs
- 4 oz butter (110g)
- 1 lb sugar (450g)
Method
Grate rind of lemons and squeeze out juice.
Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
Stir with a wooden spoon until thick and curd coats the back of the spoon.
Pour into warm sterile jars, cover, seal and label. Refrigerate.
Mango Chutney
Ingredients
Blend together: garlic, ginger and 2 or 3 spoons of vinegar. Make a smooth paste.
Heat remaining vinegar over medium heat. Add sugar and stir until it dissolves.
Skim off any scum. Very important or the chutney will be cloudy.
Grind cardamom seeds, peppercorns and cloves.
Add everything to the pan. Bring to boil.
Reduce until it is no longer runny. In fact, until it looks like Mango Chutney.
Once brown keep stirring. Towards end make sure bottom does not burn.
If mango is too ripe it will melt away. If not ripe enough there may be big chunks. It is permitted to blitz the chutney, but leave some lumps. Don't make a mush.
Put into sterile jars.
- 2 cloves garlic
- 5 cm root ginger
- 250 ml vinegar, apple vinegar is good
- 800 g sugar, brown is best but not important
- 20 seeds from 6 cardamom pods
- ½ teaspoon peppercorns
- 8 or 9 cloves
- 4 mangoes peeled and grated thin
- 2 teaspoon hot paprika powder
- 2 teaspoon salt
Blend together: garlic, ginger and 2 or 3 spoons of vinegar. Make a smooth paste.
Heat remaining vinegar over medium heat. Add sugar and stir until it dissolves.
Skim off any scum. Very important or the chutney will be cloudy.
Grind cardamom seeds, peppercorns and cloves.
Add everything to the pan. Bring to boil.
Reduce until it is no longer runny. In fact, until it looks like Mango Chutney.
Once brown keep stirring. Towards end make sure bottom does not burn.
If mango is too ripe it will melt away. If not ripe enough there may be big chunks. It is permitted to blitz the chutney, but leave some lumps. Don't make a mush.
Put into sterile jars.
Mushy Peas
Not the over coloured tinned variety. Nor the silly so-called Posh Mushy Peas which are simply whizzed frozen peas. These beauties are from a packet of Batchelors dried marrowfat peas.
Ingredients
Method
Follow the pack instructions and put the dried peas into a bowl with enough water to cover, leave to soak overnight with the soaking tablets, then drain.
Put the drained peas and shredded bacon into a saucepan with fresh water.
Bring to the boil, then reduce heat and simmer until the peas are tender, and it looks like mushy peas.
Add a little butter and season to taste with salt and freshly ground black pepper.
You can of course add some sugar and/or some finely shredded onion instead of, or as well as, the bacon… delicious.
Simple but real comfort food.
Ingredients
- 1 pack marrowfat peas
- 50 g back bacon fine shred
- 600 ml water
- butter for mashing
- salt and pepper
Method
Follow the pack instructions and put the dried peas into a bowl with enough water to cover, leave to soak overnight with the soaking tablets, then drain.
Put the drained peas and shredded bacon into a saucepan with fresh water.
Bring to the boil, then reduce heat and simmer until the peas are tender, and it looks like mushy peas.
Add a little butter and season to taste with salt and freshly ground black pepper.
You can of course add some sugar and/or some finely shredded onion instead of, or as well as, the bacon… delicious.
Simple but real comfort food.
Muttachar
This is a modified version of a Two Fat Ladies recipe. It is one of our favourites and is absolutely delicious.
No photo at the moment, but it looks just like a golden coloured stew and tastes fantastic.
Ingredients
Fry a large sliced onion in oil until golden brown.
Add one tin of tomatoes, the red chilli and the sliced mango. (If the mango is still hard you can grate it). Cook gently for 10 minutes.
Add the following:
coconut milk
turmeric
paprika
ground coriander
salt
a handful of curry leaves
A little fresh coriander leaf or mint can be added, but is not essential.
Simmer for 10 to 15 minutes.
Add the pieces of chicken breast. Simmer until chicken cooked. At least 30 minutes. Much longer is OK.
The finished curry can be frozen for later.
You can be very flexible. You can leave out a spice, add a spice, use meatballs, bits of chicken, etc. The original recipe used boiled eggs and was served for breakfast. If no coconut milk use yogurt. Seems to work OK. Muttachar is very tasty with Puri Bread which is very easy to make.
No photo at the moment, but it looks just like a golden coloured stew and tastes fantastic.
Ingredients
- 1 onion, sliced fine
- 2 red chilli, slice fine
- 1 tin chopped tomato
- 1 tin coconut milk, shake the tin before opening
- 1 mango, sliced thin
- ½ teaspoon turmeric
- ½ teaspoon mild paprika
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 5 or 6 curry leaves
- 1 bunch fresh coriander (use some mint if not available)
- 1 lemon juice
- 4 chicken breasts, cut into bite sizes
Fry a large sliced onion in oil until golden brown.
Add one tin of tomatoes, the red chilli and the sliced mango. (If the mango is still hard you can grate it). Cook gently for 10 minutes.
Add the following:
coconut milk
turmeric
paprika
ground coriander
salt
a handful of curry leaves
A little fresh coriander leaf or mint can be added, but is not essential.
Simmer for 10 to 15 minutes.
Add the pieces of chicken breast. Simmer until chicken cooked. At least 30 minutes. Much longer is OK.
The finished curry can be frozen for later.
You can be very flexible. You can leave out a spice, add a spice, use meatballs, bits of chicken, etc. The original recipe used boiled eggs and was served for breakfast. If no coconut milk use yogurt. Seems to work OK. Muttachar is very tasty with Puri Bread which is very easy to make.
Not so French Onion Soup
Maybe not the way Raymond Blanc would do it!
Ingredients
Melt butter and oil in large pan, cook the onions for 5 mins, until soft. Add sugar and cook for further 5 mins, until onions are caramelised.
Lower heat to minimum and cook for 30 mins until really brown but not burnt. Add stock and wine and cook for 20 minutes. Season with salt and pepper. Remove from heat.
Leave overnight in the fridge to infuse. Reheat the soup for 5 minutes, over a medium heat.
Toast the bread slices. Brush with garlic and top with cheese. Grill for 2-3 minutes, until the cheese is golden and bubbling. Ladle soup into bowls.
Can also add some dark beer instead of wine. If not sour enough add a little vinegar... just a splodge.
Ingredients
- 1½ kg onions thinly sliced
- olive oil
- 200 g butter
- 2 cloves garlic
- 80 ml dry white wine
- 2 teaspoon sugar
- 2 Liter beef stock
- 1 sprig thyme
- 2 bay leaves
- salt and pepper as needed
- grated cheese
Melt butter and oil in large pan, cook the onions for 5 mins, until soft. Add sugar and cook for further 5 mins, until onions are caramelised.
Lower heat to minimum and cook for 30 mins until really brown but not burnt. Add stock and wine and cook for 20 minutes. Season with salt and pepper. Remove from heat.
Leave overnight in the fridge to infuse. Reheat the soup for 5 minutes, over a medium heat.
Toast the bread slices. Brush with garlic and top with cheese. Grill for 2-3 minutes, until the cheese is golden and bubbling. Ladle soup into bowls.
Can also add some dark beer instead of wine. If not sour enough add a little vinegar... just a splodge.
Pakora
So easy to make and very tasty as a party nibble, or a meal in itself. You can use almost any vegetable.
Ingredients
Wash and cut potatoes into thin rings.
Wash and cut thin slices of cauliflower.
Soak cut potatoes in baking powder and water.
Make a batter from gram flour, cumin seeds, garam masala, salt and water.
Heat the oil to a medium temperature (150°C)
Dip vegetable slices in batter one by one and fry in deep fat until brown.
Serve hot with mint chutney or mango chutney.
You can mix paprika and other spices in. Be creative.
Ingredients
- 200 g gram flour (This is chickpea flour)
- 2 potatoes
- 1 cauliflower
- cooking oil
- ½ teaspoon cumin seeds
- ½ teaspoon garam masala
- salt to taste
- 1 pinch baking powder
Wash and cut potatoes into thin rings.
Wash and cut thin slices of cauliflower.
Soak cut potatoes in baking powder and water.
Make a batter from gram flour, cumin seeds, garam masala, salt and water.
Heat the oil to a medium temperature (150°C)
Dip vegetable slices in batter one by one and fry in deep fat until brown.
Serve hot with mint chutney or mango chutney.
You can mix paprika and other spices in. Be creative.
Paprikás Krumpli
Paprika potatoes. A real Hungarian peasant dish that is delicious.
Ingredients
Cook the diced smoked bacon until it loses all the fat,
Fry chopped onion and green pepper until transparent. Sprinkle with heaped tablespoon paprika powder and fry for a minute. Add the tomato puree and cook for a couple of minutes.
Add the potatoes cut into cubes, the tomatoes, salt and pepper. Fry for a minute or two stirring constantly.
Add enough water to just cover.
Cook on medium heat until all ingredients are cooked. (20 to 30 minutes)
Ten minutes before end of cooking add sliced sausage to heat through.
Make sure the liquid is not too diluted at the end of cooking time, because the dish will lose its flavour. Serve with a blob of "sour cream" but you can cheat with yoghurt. Some locals add half a spoon of caraway seeds at the beginning and that is also very tasty. Ian sometimes adds a tin of baked beans... the locals go crazy.
Ingredients
- 3 slices streaky smoked bacon for the flavour, but oil is OK
- 1 large onion chopped
- 1 green paprika (find a spicy one if you can)
- 1 tin tomato chopped, or 3 or 4 fresh
- 1 tablespoon tomato puree
- 1 tablespoon medium hot paprika powder.
- salt and pepper to taste
- 3 or 4 chopped potato, 1 inch cube is OK
- 1 smoked sausage, choriso is nearest to a Hungarian sausage.
Cook the diced smoked bacon until it loses all the fat,
Fry chopped onion and green pepper until transparent. Sprinkle with heaped tablespoon paprika powder and fry for a minute. Add the tomato puree and cook for a couple of minutes.
Add the potatoes cut into cubes, the tomatoes, salt and pepper. Fry for a minute or two stirring constantly.
Add enough water to just cover.
Cook on medium heat until all ingredients are cooked. (20 to 30 minutes)
Ten minutes before end of cooking add sliced sausage to heat through.
Make sure the liquid is not too diluted at the end of cooking time, because the dish will lose its flavour. Serve with a blob of "sour cream" but you can cheat with yoghurt. Some locals add half a spoon of caraway seeds at the beginning and that is also very tasty. Ian sometimes adds a tin of baked beans... the locals go crazy.
Potato and Turnip Gratin Dauphinoise
Raymond Blanc was the originator and Ian modified it somehow. Note that a turnip is what southerners call a swede.
Ingredients
Method
Pre-heat the oven to 160°C
Wash & peel the potatoes and turnips. Pat dry and slice them 2mm thick.
On medium heat, in a small saucepan, bring the cream to a simmer.
Add the seasoning and crushed garlic and leave to infuse off the heat.
Mix the sliced vegetables in a large shallow dish. Layer the sliced vegetables halfway up the dish; pour half the warm cream over the sliced vegetables add the remaining sliced vegetables making sure you top the gratin with a layer of only potatoes as this will give you a golden caramelisation.
Pour over the remaining sieved cream and discard the garlic if you wish. Press gently with the back of a spoon to ensure the cream is evenly distributed.
Cover with tin foil and bake in the pre-heated over for 40 minutes.
Remove the tin foil and continue to cook for a further 30 minutes until the top is golden brown and the vegetables are just cooked in the middle.
Leave to cool for 5 minutes before serving
NOTE: Don’t wash the potatoes after slicing them as the starch will bind the the layers together and also give a good browning. If you leave a layer of turnips on the top they will dry out and curl up.
The gratin is cooked when the tip of a sharp knife cuts into the gratin with little resistance (you shouldn’t feel the layers).
Ingredients
- 550 g medium potatoes
- 550 g large turnip
- 500 ml whipping cream
- 10 g salt
- 1 g freshly ground black, or white, pepper
- 2 cloves garlic peeled and crushed
Method
Pre-heat the oven to 160°C
Wash & peel the potatoes and turnips. Pat dry and slice them 2mm thick.
On medium heat, in a small saucepan, bring the cream to a simmer.
Add the seasoning and crushed garlic and leave to infuse off the heat.
Mix the sliced vegetables in a large shallow dish. Layer the sliced vegetables halfway up the dish; pour half the warm cream over the sliced vegetables add the remaining sliced vegetables making sure you top the gratin with a layer of only potatoes as this will give you a golden caramelisation.
Pour over the remaining sieved cream and discard the garlic if you wish. Press gently with the back of a spoon to ensure the cream is evenly distributed.
Cover with tin foil and bake in the pre-heated over for 40 minutes.
Remove the tin foil and continue to cook for a further 30 minutes until the top is golden brown and the vegetables are just cooked in the middle.
Leave to cool for 5 minutes before serving
NOTE: Don’t wash the potatoes after slicing them as the starch will bind the the layers together and also give a good browning. If you leave a layer of turnips on the top they will dry out and curl up.
The gratin is cooked when the tip of a sharp knife cuts into the gratin with little resistance (you shouldn’t feel the layers).
Potato and green pea pattie
From Madhur Jaffery... we think. It’s a little fiddly to fill the potato mash with the peas... but worth the effort.
Ingredients
Cook the potato in a pan of lightly salted water until tender. Drain and mash. Season with salt and beat in the cornflour - this prevents the potato from breaking up when it is fried.
Heat 2 tablespoons of oil in a small frying pan. Add the asafetida powder and once it stops bubbling add the peas. Stir in the chopped coriander, coconut, ginger-chilli paste, garam masala and lemon juice. Cook for 3-5 minutes then remove from the heat.
Take a spoonful of the mashed potato and roll into a golf ball sized ball. Press your thumb into it to make a well, and fill with the pea mixture. Bring the potato up and around the filling, sealing the edges together to completely encase the peas and shape into a ball. Repeat with the rest of the potato and pea mixtures.
Heat the oil in a deep fat fryer or deep saucepan to 180°C, then fry the potato balls for about 5 minutes, until golden. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the rest. Serve hot.
Ingredients
- 2 large spuds, cut into cubes
- 1 tablespoon cornflour
- 1 pinch asafetida, powder (can be missed out)
- 100 g frozen peas, thawed, mashed with a fork
- 1 tablespoon chopped coriander or mint
- 1 tablespoon grated coconut
- ½ teaspoon chilli and ginger paste
- ½ teaspoon Garam Masala
- 1 tablespoon lemon juice
Cook the potato in a pan of lightly salted water until tender. Drain and mash. Season with salt and beat in the cornflour - this prevents the potato from breaking up when it is fried.
Heat 2 tablespoons of oil in a small frying pan. Add the asafetida powder and once it stops bubbling add the peas. Stir in the chopped coriander, coconut, ginger-chilli paste, garam masala and lemon juice. Cook for 3-5 minutes then remove from the heat.
Take a spoonful of the mashed potato and roll into a golf ball sized ball. Press your thumb into it to make a well, and fill with the pea mixture. Bring the potato up and around the filling, sealing the edges together to completely encase the peas and shape into a ball. Repeat with the rest of the potato and pea mixtures.
Heat the oil in a deep fat fryer or deep saucepan to 180°C, then fry the potato balls for about 5 minutes, until golden. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the rest. Serve hot.
Potato Pastry
A wartime recipe for excellent pastry for savoury pies. No photo because you probably know what pastry looks like.
Ingredients
Peel and cook the potatoes in boiling water until soft. Cool the potatoes a little.
Pass them through a sieve or ricer until very smooth.
Cream the butter with a wooden spoon in a large mixing bowl. Do this until it becomes light in colour and fluffy in texture.
Stir the potatoes lightly into the butter.
Sift the flour and baking powder over the potato mixture. Mix well with a wooden spoon until a dough is formed.
Knead lightly until smooth.
To use, turn out onto a lightly floured surface and roll to about half inch thickness.
Ingredients
- 2 large potatoes
- 6 tablespoon (level) butter
- 5 tablespoon (heaped) plain flour
- 1 tablespoon (level) baking powder
Peel and cook the potatoes in boiling water until soft. Cool the potatoes a little.
Pass them through a sieve or ricer until very smooth.
Cream the butter with a wooden spoon in a large mixing bowl. Do this until it becomes light in colour and fluffy in texture.
Stir the potatoes lightly into the butter.
Sift the flour and baking powder over the potato mixture. Mix well with a wooden spoon until a dough is formed.
Knead lightly until smooth.
To use, turn out onto a lightly floured surface and roll to about half inch thickness.
Puri Bread
Probably from Manjula’s Kitchen. You must visit her site... http://www.manjulaskitchen.com/
Absolutely fabulous bread that is so easy to make. And children love to watch the bread burst into a ball. We only make this if a campsite has a kitchen because the oil must be very hot and the smell of cooking oil permeates everything.
Ingredients
Put flour, oil, water and salt in a bowl.
Rub oil and water into flour.
Knead until springy and smooth.
Put in plastic bag and leave for 30 mins in fridge.
Put enough oil in pan for deep frying.
Heat to 170 or 180. NOT COOLER.
Take golf ball chunk of dough. Roll it very thin (about 15 cm wide)
Slip into hot oil and push it under the oil. Should puff up into a ball.
Turn over after 30 seconds. Should be golden brown both sides.
Turn again if needed.
Remove and drain on kitchen paper. Serve hot.
Good with lentils, yoghurt et
NOTE, flour can be bread flour, mixed brown and white flour, or plain flour. No problems. Instead of water, try using yoghurt or milk. Always tastes good.
Absolutely fabulous bread that is so easy to make. And children love to watch the bread burst into a ball. We only make this if a campsite has a kitchen because the oil must be very hot and the smell of cooking oil permeates everything.
Ingredients
- 500 g flour
- 2 tablespoon oil
- 1 pinch salt
- 1 cup warm water
Put flour, oil, water and salt in a bowl.
Rub oil and water into flour.
Knead until springy and smooth.
Put in plastic bag and leave for 30 mins in fridge.
Put enough oil in pan for deep frying.
Heat to 170 or 180. NOT COOLER.
Take golf ball chunk of dough. Roll it very thin (about 15 cm wide)
Slip into hot oil and push it under the oil. Should puff up into a ball.
Turn over after 30 seconds. Should be golden brown both sides.
Turn again if needed.
Remove and drain on kitchen paper. Serve hot.
Good with lentils, yoghurt et
NOTE, flour can be bread flour, mixed brown and white flour, or plain flour. No problems. Instead of water, try using yoghurt or milk. Always tastes good.
Red Chilli Jelly
One of Nigella’s excellent recipes.
Ingredients
Put de-seeded cut up red chillies into food processor and pulse until fine. Add chunks of sweet pepper and pulse again until the bowl is flecked red.
Dissolve sugar in vinegar in a pan over low heat WITHOUT STIRRING. If you stir the jelly will be cloudy!
Add pepper mixture to the sugar pan. Boil and leave at a rollicking boil for 10 minutes.
Allow to cool. The liquid will become more syrupy and jelly like as it cools.
The difficult part is judging when to pour the jelly into the jars. Too hot and the particles sink. Too cold and they float on top.
Ingredients
- 150 g long fresh red chilli
- 150 g sweet red peppers
- 1 kg jam sugar
- 600 ml apple or white wine vinegar
- 6 x 250 ml jars
Put de-seeded cut up red chillies into food processor and pulse until fine. Add chunks of sweet pepper and pulse again until the bowl is flecked red.
Dissolve sugar in vinegar in a pan over low heat WITHOUT STIRRING. If you stir the jelly will be cloudy!
Add pepper mixture to the sugar pan. Boil and leave at a rollicking boil for 10 minutes.
Allow to cool. The liquid will become more syrupy and jelly like as it cools.
The difficult part is judging when to pour the jelly into the jars. Too hot and the particles sink. Too cold and they float on top.
Sausage Casserole with Beans
This is a sort of Italian style stew and very tasty.
Ingredients
To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 or 3 minutes. Be careful not to burn the garlic.
Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes.
Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage.
For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside.
Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve.
Why not put mash on top to make an “Italian Cottage Pie” !
Ingredients
- 6 tablespoon olive oil
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1 red chilli, deseeded and chopped
- 2 tins plum tomatoes
- S&P
- 1 tin drained and rinsed beans
- 3 cloves garlic, squashed
- 3 sprigs sage leaves
- pinch salt
- 1 tablespoon olive oil
- 12 good-quality sausages
To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 or 3 minutes. Be careful not to burn the garlic.
Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes.
Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage.
For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside.
Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve.
Why not put mash on top to make an “Italian Cottage Pie” !
Shires Eggs
This is Ian’s favourite way of cooking eggs, hence the name.
Ingredients
Method
Heat butter in good solid based frying pan until just a little is left solid.
Add 2 or 3 tablespoons of water.
At this point the water and butter will be boiling. TIME TO ACT QUICKLY
Crack 2 or 3 eggs into the pan.
Sprinkle with salt and pepper.
Cover the pan with a good lid.
Remove from heat and let eggs cook slowly from the heat in pan and the steam.
Make some toast in the meantime, or anything else.
Serve eggs on toast and pour over the buttery sauce. Wonderful soft eggs.
A nice contrast from fried.
Remember, an egg without pepper is like a walk without a dog!
Ingredients
- 2 fresh eggs
- 1 tablespoon butter
- 2 tablespoon water
- Salt and pepper
Method
Heat butter in good solid based frying pan until just a little is left solid.
Add 2 or 3 tablespoons of water.
At this point the water and butter will be boiling. TIME TO ACT QUICKLY
Crack 2 or 3 eggs into the pan.
Sprinkle with salt and pepper.
Cover the pan with a good lid.
Remove from heat and let eggs cook slowly from the heat in pan and the steam.
Make some toast in the meantime, or anything else.
Serve eggs on toast and pour over the buttery sauce. Wonderful soft eggs.
A nice contrast from fried.
Remember, an egg without pepper is like a walk without a dog!
Stuffed Paratha
Not as difficult as you might think. The Hairy Bikers showed how to do this on their trip to India. These parathas are stuffed with spiced potato. Feel free to experiment with other goodies such as mince.
Ingredients
Dough
flour, baking powder, sugar, salt, egg and milk in bowl. Mix to dough. Knead for 10 mins cover and rest for 15 mins.
Filling
fry ginger, onion, garlic and chilli until soft.
Add turmeric, paprika powder, ground coriander and garam masala. Cook for 2 mins then stir in the mashed spuds.
Stir in salt and fresh coriander.
Why not experiment with fillings!
Making
Make 6 balls of potato mix and set aside.
Divide dough into 6 and roll until 1 cm thick discs.
Put ball of spuds in the middle of the dough discs and bring dough up around it.
Twist the top to seal. Nip off the lumpy "knot". The Bikers forgot to mention that.
Turn over and roll into a disc about plate size.
Place twist side down in frying pan with bit of oil and cook for 3 or 4 minutes or until golden both sides.
Ingredients
- 400 g flour
- ½ teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 egg
- 220 ml milk
- 2 cm root ginger
- 1 fine chopped onion
- 2 fine chopped garlic
- 2 fine chopped green chillies
- ½ teaspoon turmeric
- 1 teaspoon hot paprika
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 4 medium spuds, boiled and mashed
- salt
- 2 tablespoon fresh coriander
Dough
flour, baking powder, sugar, salt, egg and milk in bowl. Mix to dough. Knead for 10 mins cover and rest for 15 mins.
Filling
fry ginger, onion, garlic and chilli until soft.
Add turmeric, paprika powder, ground coriander and garam masala. Cook for 2 mins then stir in the mashed spuds.
Stir in salt and fresh coriander.
Why not experiment with fillings!
Making
Make 6 balls of potato mix and set aside.
Divide dough into 6 and roll until 1 cm thick discs.
Put ball of spuds in the middle of the dough discs and bring dough up around it.
Twist the top to seal. Nip off the lumpy "knot". The Bikers forgot to mention that.
Turn over and roll into a disc about plate size.
Place twist side down in frying pan with bit of oil and cook for 3 or 4 minutes or until golden both sides.
Turnip and orange puree
Ian found this dish in Baghdad and it is really tasty served cold on pitta bread.
Ingredients
Method
Heat the butter in a frying pan, and fry the onions until soft, not coloured.
Place the turnip into the pan and cook gently for 4-5 minutes.
Add enough orange juice to cover the turnip and cook until turnip is soft.
Blend the orange and turnip mixture using a stick blender. Or mash really well.
Season to taste with salt and freshly ground black pepper.
Add parsley.
Let mixture cool and the butter sets on top, like on a paté. Serve cold with pitta bread.
You can also use 50% carrot and 50% turnip.
Ingredients
- 25 g butter
- 1 small onion very finely sliced
- 150 g chopped turnip (not a southern turnip!)
- A bottle of fresh orange juice
- a little parsley chopped
- S&P
Method
Heat the butter in a frying pan, and fry the onions until soft, not coloured.
Place the turnip into the pan and cook gently for 4-5 minutes.
Add enough orange juice to cover the turnip and cook until turnip is soft.
Blend the orange and turnip mixture using a stick blender. Or mash really well.
Season to taste with salt and freshly ground black pepper.
Add parsley.
Let mixture cool and the butter sets on top, like on a paté. Serve cold with pitta bread.
You can also use 50% carrot and 50% turnip.
Tuna, bacon and sweetcorn fishcakes
We recall that John West had something similar on their website.
Ingredients
Boil the potatoes in salted water for 10 minutes until tender. Drain and mash, season and leave to cool.
Heat a frying pan, add the bacon and cook over a medium heat for 2 or 3 minutes.
Add the onion and continue to cook until the onion is soft and golden and the bacon is just crisping.
Add the sweetcorn, stir over the heat for a couple of minutes then leave it to cool.
In a bowl, mix the cooled mash and bacon mixtures together, then carefully add the Tuna. Keep it in big chunks.
Season, then shape the mixture into 4 cakes, flatten so that they are no more than 3cm thick. Cover and chill until required.
Dust cakes with flour and pan-fry in a little sunflower oil for 3 or 4 minutes. Don’t turn them too often as they can fall to bits - they are still yummy even if they do though!
Hint: You can do steps 1 - 6 in advance, leaving you free to relax until a few minutes before serving.
Ingredients
- 450 g spuds in chunks
- 4 rashers bacon chopped
- 1 onion fine chop
- 1 small tin sweetcorn
- 1 can tuna drained
- flour, oil, S&P
Boil the potatoes in salted water for 10 minutes until tender. Drain and mash, season and leave to cool.
Heat a frying pan, add the bacon and cook over a medium heat for 2 or 3 minutes.
Add the onion and continue to cook until the onion is soft and golden and the bacon is just crisping.
Add the sweetcorn, stir over the heat for a couple of minutes then leave it to cool.
In a bowl, mix the cooled mash and bacon mixtures together, then carefully add the Tuna. Keep it in big chunks.
Season, then shape the mixture into 4 cakes, flatten so that they are no more than 3cm thick. Cover and chill until required.
Dust cakes with flour and pan-fry in a little sunflower oil for 3 or 4 minutes. Don’t turn them too often as they can fall to bits - they are still yummy even if they do though!
Hint: You can do steps 1 - 6 in advance, leaving you free to relax until a few minutes before serving.
Whole eggs in coconut masala (egg molee).
Courtesy of Rick Stein.
Ingredients
Heat the oil in a heavy-based saucepan over a medium heat, add the whole eggs and fry for 1–2 minutes, or until lightly coloured.
Add the turmeric and chilli powder and cook for another 30 seconds.
Stir in the coconut milk and bring to a simmer.
Add the onions, ginger, chillies and salt, and simmer for five minutes, or until the coconut milk has reduced in volume by half and the onions are just softened, adding a splash of water if it becomes too thick.
If the sauce is too thick the taste is quite “heavy”.
Stir in the sugar and coriander and sprinkle with garam masala.
Halve the eggs, and serve with rice or indian bread.
Ingredients
- 3 tablespoon mustard oil, or vegetable oil
- 6 eggs, hard-boiled, peeled
- 1 teaspoon ground turmeric
- 1 teaspoon Kashmiri chilli powder
- 400 ml coconut milk
- 2 medium red onions, very thinly sliced
- 4 cm fresh root ginger, finely shredded
- 3 fresh green chillies, thinly sliced
- ½ teaspoon salt
- 1 teaspoon sugar
- handful coriander leaves, chopped
- ½ teaspoon garam masala
Heat the oil in a heavy-based saucepan over a medium heat, add the whole eggs and fry for 1–2 minutes, or until lightly coloured.
Add the turmeric and chilli powder and cook for another 30 seconds.
Stir in the coconut milk and bring to a simmer.
Add the onions, ginger, chillies and salt, and simmer for five minutes, or until the coconut milk has reduced in volume by half and the onions are just softened, adding a splash of water if it becomes too thick.
If the sauce is too thick the taste is quite “heavy”.
Stir in the sugar and coriander and sprinkle with garam masala.
Halve the eggs, and serve with rice or indian bread.
Woolton Pie
This is a wartime recipe to make the rations stretch a bit further. We tried it and it tastes surprisingly good. Ingredients can vary depending on the availability.
Ingredients
Mix together the vegetables, Marmite and oatmeal and cook together for around 10 minutes in just enough water to cover.
Stir occasionally to prevent the mixture from sticking.
Allow to cool and place into a pie dish.
Sprinkle with the parsley before covering with a pastry crust.
Bake in a moderate oven until the pastry is nicely browned and serve with hot gravy. This pie should serve 4 to 5 people.
Note: The potato pastry mentioned above works really well.
Ingredients
- 1 lb potato diced
- 1 lb turnip diced
- 1 lb cauliflower diced
- 1 lb carrot diced
- 4 spring onions
- 1 leek
- 1 teaspoon Marmite (we used Bovril)
- 1 tablespoon oatmeal (We used Porridge oats)
- chopped parsley
- pastry for crust
Mix together the vegetables, Marmite and oatmeal and cook together for around 10 minutes in just enough water to cover.
Stir occasionally to prevent the mixture from sticking.
Allow to cool and place into a pie dish.
Sprinkle with the parsley before covering with a pastry crust.
Bake in a moderate oven until the pastry is nicely browned and serve with hot gravy. This pie should serve 4 to 5 people.
Note: The potato pastry mentioned above works really well.
Kelkáposzta főzelék
This is a traditional Hungarian Savoy Cabbage Stew. It’s a one-pot dish. Being a rustic dish there are as many ways to prepare it as there are families in Hungary. This is our way and any comments should be addressed to Judit!
Traditionally a fözelék is a vegetable only stew that has various herbs and spices and is slightly thickened with flour. We prepare it with a nice smoked sausage. A Hungarian sausage is always best but if you can’t find one use a Spanish Chorizo. Spicy is best. For some reason in Spain we could not find really spicy Chorizo. The ones in Morrison's or Sainsbury are much nicer, honest.
Ingredients
Method
Slice sausage into discs about 4 or 5 mm thick. Fry slowly in a large saucepan to melt the fat out of the sausage.
Add thinly sliced onions and a pinch of salt and fry together with the lid on the pan.
Add the finely chopped garlic and the two paprika powders and stir for a few seconds.
Add the cubed potatoes and stir, then cook for a few minutes with about half a cup of water (to stop the paprika powder burning).
Cut the cabbage leaves into about 3 cm squares and add to the pan.
Add water but do not cover the cabbage as it will shrink down into the water. Say, 3/4 fill.
Add salt and pepper to taste.
Add the cumin seeds and allow everything to simmer until the cabbage and potatoes are cooked.
Note: Some people prefer the juice to be thickened. You can do this by frying 2 tablespoons of flour in some oil until lightly browned (a roux). Add a splash of water and mix to a smooth paste. Put that into the cabbage pan, stir it around and cook for a few more minutes until the stew thickens.
Traditionally a fözelék is a vegetable only stew that has various herbs and spices and is slightly thickened with flour. We prepare it with a nice smoked sausage. A Hungarian sausage is always best but if you can’t find one use a Spanish Chorizo. Spicy is best. For some reason in Spain we could not find really spicy Chorizo. The ones in Morrison's or Sainsbury are much nicer, honest.
Ingredients
- Half a large Savoy cabbage, outer thick stalks removed
- 1 chorizo type sausage (or 2 to up to about 300 gram)
- 1 large onion
- 2 cloves garlic
- 3 medium potatoes (about 1.5 cm cubed)
- Salt and pepper
- 0.5 teaspoon whole cumin seeds
- 1 heaped teaspoon mild paprika powder (for colour)
- 0.5 teaspoon hot paprika powder (chilli powder)
- water
Method
Slice sausage into discs about 4 or 5 mm thick. Fry slowly in a large saucepan to melt the fat out of the sausage.
Add thinly sliced onions and a pinch of salt and fry together with the lid on the pan.
Add the finely chopped garlic and the two paprika powders and stir for a few seconds.
Add the cubed potatoes and stir, then cook for a few minutes with about half a cup of water (to stop the paprika powder burning).
Cut the cabbage leaves into about 3 cm squares and add to the pan.
Add water but do not cover the cabbage as it will shrink down into the water. Say, 3/4 fill.
Add salt and pepper to taste.
Add the cumin seeds and allow everything to simmer until the cabbage and potatoes are cooked.
Note: Some people prefer the juice to be thickened. You can do this by frying 2 tablespoons of flour in some oil until lightly browned (a roux). Add a splash of water and mix to a smooth paste. Put that into the cabbage pan, stir it around and cook for a few more minutes until the stew thickens.
Devil's Stew
We met a really nice Swedish gentleman called Ken on our travels in Spain. He was walking and tenting and cooking with one pan. One day he told us of a recipe he made up to encourage his children to eat vegetables and he called it Devil’s Stew.
We tried it one evening and, surprisingly, it was very tasty.
Ingredients
Method
Boil the pasta and the carrot in the same pan at the same time.
Throw away the water.
Add the tuna and mix around a bit.
Apply a good squirt of ketchup.
Season to taste and serve hot.
We tried it one evening and, surprisingly, it was very tasty.
Ingredients
- Some pasta (any sort of pasta)
- Some carrots, grated
- Seasoning of salt and pepper
- a tin or two of tuna
- Tomato ketchup (Ken insists on Heinz)
Method
Boil the pasta and the carrot in the same pan at the same time.
Throw away the water.
Add the tuna and mix around a bit.
Apply a good squirt of ketchup.
Season to taste and serve hot.
Oxtail Stew
If you are lucky enough to find oxtails in a butchers, grab about a kilo. Insist on the meaty pieces, not the end furthest from the cow. They produce the most unctuous, tasty, satisfying stew ever. But it takes time, so plan ahead for this one. All ingredients are approximate.
Ingredients
5 or 6 pieces of meaty oxtail
2 teaspoons Colmans mustard powder
2 tablespoons plain flour
2 or 3 carrots roughly chopped
2 sticks celery roughly chopped
2 onions roughly sliced
4 cloves of garlic
500 ml good beef stock
400 ml (about) of good red wine
1 can chopped tomatoes
Vegetable oil
Salt and pepper
Worcester Sauce
Method
First job is to remove any excess fat from the oxtails segments. Put 2 or 3 tablespoons of flour into a plastic bag along with 2 or 3 teaspoons of mustard powder, salt and pepper. Add the oxtails and shake them around to build up a floury coating on the meat. Tap off the excess flour and place the pieces of meat in a hot frying pan.
Cook all sides of the meat until you have a nice mahogany brown all over. This can take 5 or 6 minutes minimum. You may have to do this in batches to avoid “steaming” the meat.
While the meat is caramelizing (Chefi word for brown) put the wine in a pan and boil off the alcohol for a minute. If the alcohol is left in the wine it produces a bitter flavour.
Take the meat out of the frying pan and put the onions, carrots, garlic and celery in the frying pan for a few minutes.
Take a large casserole dish (preferably) and put in the meat, the veg and wine.
Add a few dashes of Worcester Sauce, the canned tomatoes and the stock.
Season lightly. The stock will reduce later so we don’t want it to be too salty.
Bring to boil on the hob and then cover and place in oven at Gas Mark 2 or 140°C for 3 to 4 hours.
The option is to cook it on the hob on a very low heat but you will have to stir regularly to avoid the contents sticking to the bottom and burning.
Now the meat should be almost falling off the bone. But the interesting part of this recipe is that you should now allow the pan to cool down overnight.
In the morning skim off any fat from the surface. You can also use some kitchen paper to remove any oil from the surface.
Remove the meat from the bone with your fingers and keep the pieces aside on a plate.
Strain the liquid through a colander to remove the lumpy veg. Keep the carrots, they taste good. You can also whizz the lot if you like.
Return the liquid to the pan and heat to reduce the liquid by about half to make a sauce. Check the seasoning is to your taste.
Now put the pieces of meat into the sauce, warm it up and serve.
Outstanding with a good quality mash and a green peas.
Ingredients
5 or 6 pieces of meaty oxtail
2 teaspoons Colmans mustard powder
2 tablespoons plain flour
2 or 3 carrots roughly chopped
2 sticks celery roughly chopped
2 onions roughly sliced
4 cloves of garlic
500 ml good beef stock
400 ml (about) of good red wine
1 can chopped tomatoes
Vegetable oil
Salt and pepper
Worcester Sauce
Method
First job is to remove any excess fat from the oxtails segments. Put 2 or 3 tablespoons of flour into a plastic bag along with 2 or 3 teaspoons of mustard powder, salt and pepper. Add the oxtails and shake them around to build up a floury coating on the meat. Tap off the excess flour and place the pieces of meat in a hot frying pan.
Cook all sides of the meat until you have a nice mahogany brown all over. This can take 5 or 6 minutes minimum. You may have to do this in batches to avoid “steaming” the meat.
While the meat is caramelizing (Chefi word for brown) put the wine in a pan and boil off the alcohol for a minute. If the alcohol is left in the wine it produces a bitter flavour.
Take the meat out of the frying pan and put the onions, carrots, garlic and celery in the frying pan for a few minutes.
Take a large casserole dish (preferably) and put in the meat, the veg and wine.
Add a few dashes of Worcester Sauce, the canned tomatoes and the stock.
Season lightly. The stock will reduce later so we don’t want it to be too salty.
Bring to boil on the hob and then cover and place in oven at Gas Mark 2 or 140°C for 3 to 4 hours.
The option is to cook it on the hob on a very low heat but you will have to stir regularly to avoid the contents sticking to the bottom and burning.
Now the meat should be almost falling off the bone. But the interesting part of this recipe is that you should now allow the pan to cool down overnight.
In the morning skim off any fat from the surface. You can also use some kitchen paper to remove any oil from the surface.
Remove the meat from the bone with your fingers and keep the pieces aside on a plate.
Strain the liquid through a colander to remove the lumpy veg. Keep the carrots, they taste good. You can also whizz the lot if you like.
Return the liquid to the pan and heat to reduce the liquid by about half to make a sauce. Check the seasoning is to your taste.
Now put the pieces of meat into the sauce, warm it up and serve.
Outstanding with a good quality mash and a green peas.
Prawns and Mango
This Vietnamese dish got a short mention on a Rick Stein documentary. It certainly is easy and very tasty. The recipe below is our modification. For a start we could not find limes or fish sauce, or Thai sweet basil leaves.
Ingredients
A bag of frozen prawns
3 cloves of garlic
1 onion fine chop
oil for cooking
1 mango cubed
1 small hot chilli fine chop
salt and pepper
water
Lime juice (we used lemon juice)
cornflour thickening
Method
First shell the prawns and de-vein them if needed.
Fry garlic and onions until soft.
Add the prawns and when turned pink add some water for gravy.
Add salt and lots of pepper then thicken with cornflour.
Squeeze some lime juice into the pan then add the chopped mango.
Heat through and serve.
We found a photo of it on the internet.
Ingredients
A bag of frozen prawns
3 cloves of garlic
1 onion fine chop
oil for cooking
1 mango cubed
1 small hot chilli fine chop
salt and pepper
water
Lime juice (we used lemon juice)
cornflour thickening
Method
First shell the prawns and de-vein them if needed.
Fry garlic and onions until soft.
Add the prawns and when turned pink add some water for gravy.
Add salt and lots of pepper then thicken with cornflour.
Squeeze some lime juice into the pan then add the chopped mango.
Heat through and serve.
We found a photo of it on the internet.
Ian's Erwtensoep 160Cal/cup
This is a very heart Dutch soup. It is often called "snert" in Nederland. Probably every family have a variation of it. This is ours using whatever was available.
Ingredients
1 bag of split peas 300/400 gr
2 leeks
1 onion
1 large carrot
100 g celeriac
2 sticks celery with leaves
1 bay leaf
6 rashers of bacon chopped
1 smoked sausage
S&P
1 pork chop
2 chicken stock cubes
1 lump of butter (or oil)
1 or 2 small potatoes
1½ liter water or more as needed.
Method
Cut chop meat into 2 cm cubes.
Brown the chop and the bone for flavour.
Brown the chopped bacon. Preferably smoked bacon.
Brown the smoked sausage. We used a Greek “orange” sausage
Discard the chop bone.
Slice the sausage.
Set the meat aside.
Put peas, one chopped leek, one chopped celery stick, and chopped onion in a pan of stock and boil.
Skim off any scum.
Add the chopped potato to thicken the soup.
Simmer until peas are cooked.
Puree with stick blender as smooth or rough as you like.
Put aside.
Fry celeriac, 2nd leek and second celery stick and carrot in butter for 10 minutes.
Add water to pan to ensure carrot is cooked.
Bring all ingredients together and cook to ensure all is hot.
This is not genuine erwtensoep but uses ingredients available in Greece at the time. We used a packet of UK Dried Peas intended for making mushy peas.
Ingredients
1 bag of split peas 300/400 gr
2 leeks
1 onion
1 large carrot
100 g celeriac
2 sticks celery with leaves
1 bay leaf
6 rashers of bacon chopped
1 smoked sausage
S&P
1 pork chop
2 chicken stock cubes
1 lump of butter (or oil)
1 or 2 small potatoes
1½ liter water or more as needed.
Method
Cut chop meat into 2 cm cubes.
Brown the chop and the bone for flavour.
Brown the chopped bacon. Preferably smoked bacon.
Brown the smoked sausage. We used a Greek “orange” sausage
Discard the chop bone.
Slice the sausage.
Set the meat aside.
Put peas, one chopped leek, one chopped celery stick, and chopped onion in a pan of stock and boil.
Skim off any scum.
Add the chopped potato to thicken the soup.
Simmer until peas are cooked.
Puree with stick blender as smooth or rough as you like.
Put aside.
Fry celeriac, 2nd leek and second celery stick and carrot in butter for 10 minutes.
Add water to pan to ensure carrot is cooked.
Bring all ingredients together and cook to ensure all is hot.
This is not genuine erwtensoep but uses ingredients available in Greece at the time. We used a packet of UK Dried Peas intended for making mushy peas.
Fire & Spice Vegetable Casserole 250 Cals
We keep trying to stick to the 5:2 diet and this is a favourite. It's nice and filling and you can vary the ingredients a little.
Ingredients
1 teaspoon cumin seeds
1 teaspoon coriander seeds
11 teaspoon black mustard seeds
2 tablespoons olive oil
3 onions, sliced
3 carrots, peeled and roughly chopped
2 leeks, trimmed and sliced
2 cloves garlic, peeled and crushed
25 g fresh root ginger, peeled and finely chopped
1 fresh red chilli (to taste) finely chopped
1 teaspoon chilli powder
¼ teaspoon ground turmeric
200 g split red lentils
450 g button mushrooms, halved if large
750 ml boiling water
1 chicken stock cube
salt and pepper
handful parsley, chopped
Method
Crush seeds in a pestle and mortar.
Heat oil in a large casserole, add onions, carrots and leeks, and fry for 5 minutes.
Add garlic, ginger, chilli and chilli powder, turmeric and crushed seeds and fry for a further 2 minutes.
Stir in lentils and mushrooms, add boiling water and stock cube.
Season, stir, cover and simmer on a low heat for 45 minutes to 1 hour.
Stir in parsley before serving. Fresh coriander may have been better, but not available.
Ingredients
1 teaspoon cumin seeds
1 teaspoon coriander seeds
11 teaspoon black mustard seeds
2 tablespoons olive oil
3 onions, sliced
3 carrots, peeled and roughly chopped
2 leeks, trimmed and sliced
2 cloves garlic, peeled and crushed
25 g fresh root ginger, peeled and finely chopped
1 fresh red chilli (to taste) finely chopped
1 teaspoon chilli powder
¼ teaspoon ground turmeric
200 g split red lentils
450 g button mushrooms, halved if large
750 ml boiling water
1 chicken stock cube
salt and pepper
handful parsley, chopped
Method
Crush seeds in a pestle and mortar.
Heat oil in a large casserole, add onions, carrots and leeks, and fry for 5 minutes.
Add garlic, ginger, chilli and chilli powder, turmeric and crushed seeds and fry for a further 2 minutes.
Stir in lentils and mushrooms, add boiling water and stock cube.
Season, stir, cover and simmer on a low heat for 45 minutes to 1 hour.
Stir in parsley before serving. Fresh coriander may have been better, but not available.
Cod and Prawn Gratin
This another 5:2 diet recipe from the Hairy Bikers but we had to really hack the recipe to bits using whatever we could find. The Hairy Bikers used smoked haddock, but it was not available in Greece. The "white fish" was from a freezer in a supermarket and my Greek is not good enough to tell you what it was... but it looked like cod.
Feel free to add more fish, more prawns or whatever you fancy. This is a good filling meal without too many calories. Sorry, but we have no idea of the calorie count after our messing around.
Ingredients
0.5 onion, finely chopped
1 glass white wine
200 ml skimmed milk
1 bay leaf
1.5 tbsp cornflour
50 g frozen peas
300 g white fish, cut into 3cm chunks
1 head of broccoli chopped up
100 g cooked, peeled prawns
zest of a lemon
1 tbsp parsley, finely chopped
20 g fresh breadcrumbs
10 g extra mature Cheddar
nutmeg
S&P
Method
Fry the onion and then add the white wine. Cook for a couple of minutes until onions are soft.
Add the milk and bay leaf and bring to a simmer.
Mix the cornflour with a little cold water to form a paste then pour the paste into the warm milk. Cook gently for about 5 minutes, whisking constantly, until the sauce is nice and thick then season with nutmeg, pepper and salt.
Add the peas, broccoli and fish to the sauce and cook until broccoli softened.
Add the prawns and cook for a further 2 minutes.
Stir the sauce from time to time to prevent it burning but do not break up the chunks of fish. Remove from the heat and add the lemon zest and parsley.
Heat the grill on high. Pour the fish mixture into a shallow dish and top with the breadcrumbs and cheese. Grill for a few minutes until browned and crispy on top.
Feel free to add more fish, more prawns or whatever you fancy. This is a good filling meal without too many calories. Sorry, but we have no idea of the calorie count after our messing around.
Ingredients
0.5 onion, finely chopped
1 glass white wine
200 ml skimmed milk
1 bay leaf
1.5 tbsp cornflour
50 g frozen peas
300 g white fish, cut into 3cm chunks
1 head of broccoli chopped up
100 g cooked, peeled prawns
zest of a lemon
1 tbsp parsley, finely chopped
20 g fresh breadcrumbs
10 g extra mature Cheddar
nutmeg
S&P
Method
Fry the onion and then add the white wine. Cook for a couple of minutes until onions are soft.
Add the milk and bay leaf and bring to a simmer.
Mix the cornflour with a little cold water to form a paste then pour the paste into the warm milk. Cook gently for about 5 minutes, whisking constantly, until the sauce is nice and thick then season with nutmeg, pepper and salt.
Add the peas, broccoli and fish to the sauce and cook until broccoli softened.
Add the prawns and cook for a further 2 minutes.
Stir the sauce from time to time to prevent it burning but do not break up the chunks of fish. Remove from the heat and add the lemon zest and parsley.
Heat the grill on high. Pour the fish mixture into a shallow dish and top with the breadcrumbs and cheese. Grill for a few minutes until browned and crispy on top.
Rakott Krumpli (layered potatoes)
Rakott Krumpli is one of Hungary’s most favorite comfort foods. It contains a generous amount of sour cream along with potatoes and smoked Hungarian sausage which gives it a very rich and creamy taste. If you are feeling trendy you can use Creme Fraiche.
Ingredients
1½ kg potatoes
150 g smoked bacon
4 hard boiled eggs
200 g spicy sausage
butter for the dish
300 ml sour cream
30 g fine white breadcrumbs
Method
Boil potatoes in their skins in salted water. Drain and leave to cool until you can handle them.
Then peel them and slice them 4-5 cm thick.
Dice the bacon finely and sauté, without oil, until crisp and golden.
Slice the eggs 4-5 cm thick. Slice the sausage finer.
Butter an ovenproof dish and cover the bottom with a sprinkle of bacon and a layer of potato. The bacon should help the potatoes not to stick.
Add a layer of sliced egg and sliced sausage.
Pour over a dollop of sour cream and sprinkle with some crispy bacon.
Then add another layer of potato, and so on….
Finish with a layer of potato, then pour the sour cream, pan juices and bits of bacon over the top.
It is optional to sprinkle the top with breadcrumbs and/or a sprinkle of paprika powder.
Bake at 180°C for about 40 minutes until top is crisp and golden brown.
Serve with pickled gherkins. Yum.
Ingredients
1½ kg potatoes
150 g smoked bacon
4 hard boiled eggs
200 g spicy sausage
butter for the dish
300 ml sour cream
30 g fine white breadcrumbs
Method
Boil potatoes in their skins in salted water. Drain and leave to cool until you can handle them.
Then peel them and slice them 4-5 cm thick.
Dice the bacon finely and sauté, without oil, until crisp and golden.
Slice the eggs 4-5 cm thick. Slice the sausage finer.
Butter an ovenproof dish and cover the bottom with a sprinkle of bacon and a layer of potato. The bacon should help the potatoes not to stick.
Add a layer of sliced egg and sliced sausage.
Pour over a dollop of sour cream and sprinkle with some crispy bacon.
Then add another layer of potato, and so on….
Finish with a layer of potato, then pour the sour cream, pan juices and bits of bacon over the top.
It is optional to sprinkle the top with breadcrumbs and/or a sprinkle of paprika powder.
Bake at 180°C for about 40 minutes until top is crisp and golden brown.
Serve with pickled gherkins. Yum.
Corned Beef Plate Pie
This is a Paul Hollywood recipe and it really gives Corned Beef a lift. The hard part is finding an enamel plate. Everybody had some when we were children. They were good for camping as well.
We found some in Hungary for about £2 each.
Ingredients
For the shortcrust pastry
300 g plain flour
1 pinch salt
75 g cold butter, cut into roughly 1cm dice
75 g lard, cut into roughly 1cm/ ½in dice
1 beaten egg, to finish
For the filling
1 tbsp vegetable oil
1 med onion, chopped
1 large carrot, peeled and diced
2 celery sticks, diced
1 large potato, peeled and cut into 1cm dice
1 can corned beef, broken into large chunks
1 splash Worcestershire sauce
250 ml beef stock (good old Oxo!)
1 tbsp chopped parsley
salt and white pepper
Method
Pastry. Put the flour and salt into bowl. Rub in the butter and lard until mixture resembles fine breadcrumbs.
Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, gently knead it into a ball. Wrap in cling film and put in the fridge.
Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes; soft but not coloured.
Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed.
Add the Worcester sauce and stock and bring to the boil. Simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated.
Season if necessary, and leave to cool completely.
Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.
Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pasty ready to form the lid.
Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid.
Crimp the edges together with a fork, or your fingers, then trim away the excess pastry. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing.
We found some in Hungary for about £2 each.
Ingredients
For the shortcrust pastry
300 g plain flour
1 pinch salt
75 g cold butter, cut into roughly 1cm dice
75 g lard, cut into roughly 1cm/ ½in dice
1 beaten egg, to finish
For the filling
1 tbsp vegetable oil
1 med onion, chopped
1 large carrot, peeled and diced
2 celery sticks, diced
1 large potato, peeled and cut into 1cm dice
1 can corned beef, broken into large chunks
1 splash Worcestershire sauce
250 ml beef stock (good old Oxo!)
1 tbsp chopped parsley
salt and white pepper
Method
Pastry. Put the flour and salt into bowl. Rub in the butter and lard until mixture resembles fine breadcrumbs.
Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, gently knead it into a ball. Wrap in cling film and put in the fridge.
Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes; soft but not coloured.
Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed.
Add the Worcester sauce and stock and bring to the boil. Simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated.
Season if necessary, and leave to cool completely.
Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.
Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pasty ready to form the lid.
Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid.
Crimp the edges together with a fork, or your fingers, then trim away the excess pastry. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing.
Magiritsa. Greek Easter Soup
Magaritsa
Ingredients
1 kg lamb offal (heart, liver, lungs and other organs)
intestines from 1 lamb (optional)
1 large red onion, finely chopped
5-6 spring onions, finely chopped
3 medium cos lettuce, roughly chopped
4-5 tbsp fresh dill, chopped
1/2 cup rice (optional)
1/2 a cup olive oil
salt and freshly ground pepper
For the egg lemon sauce (Avgolemono)
2 eggs
juice of 2 lemons
Method
To prepare this traditional Greek magiritsa recipe, clean and wash thoroughly the organs and set aside. Wash thoroughly the intestines under running water, rub them with sea salt and lemon juice and wash again. (To wash them more easily you can either slice them up lengthwise or turn them inside out.)
Blanch the organs in a large pot of hot water for about 3-5 minutes. Add the intestines and blanch for 5 more minutes. Drain and set aside to cool down for a while. Chop in small pieces and remove the excessive fat.
Heat a large pot over medium heat and add the olive oil, the chopped onions and the meat. Sauté for 5-6 minutes, until browned. Add 2-3 glasses of hot water and simmer for about 10 minutes. Add the roughly chopped lettuce squeezing them down to fit and place the lid on. Cook for 10 minutes, remove the lid and season.
Stir well and cook the magiritsa with the lid on for about 40-50 more minutes. (If you choose to make this magiritsa recipe with rice, stir in the rice about 10 minutes before the end of cooking time.)
Prepare the egg lemon sauce for the magiritsa. Start by separating the egg whites from egg yolks. In a bowl, whisk the egg yolks and add the lemon juice while whisking until combined. In another bowl add the egg whites and whisk until the egg whites are foamy and thick. While whisking slowly add the yolk mixture into the egg whites. Continue whisking for 1-2 minutes and gradually add 1-2 ladles of the hot broth from the magiritsa, a little bit at a time. Make sure you add the broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot and add the chopped dill. Stir well, place the lid on and leave aside for 5 minutes.
Ladle the magiritsa while still warm into bowls and sprinkle with freshly ground pepper. Enjoy!
(If you like you can prepare a stock from the lamb head and neck for the magiritsa, wash thoroughly the head and neck and place in a large pot, along with two red onions. Pour in enough water to cover, season and simmer for approx. 1 hour, skimming the surface. When the meat falls from the bones, remove the pot from the stove and strain the stock. Let the stock cool down completely and skim the fat. Use the stock and equal amount of water to prepare the magiritsa soup.)
1 kg lamb offal (heart, liver, lungs and other organs)
intestines from 1 lamb (optional)
1 large red onion, finely chopped
5-6 spring onions, finely chopped
3 medium cos lettuce, roughly chopped
4-5 tbsp fresh dill, chopped
1/2 cup rice (optional)
1/2 a cup olive oil
salt and freshly ground pepper
For the egg lemon sauce (Avgolemono)
2 eggs
juice of 2 lemons
Method
To prepare this traditional Greek magiritsa recipe, clean and wash thoroughly the organs and set aside. Wash thoroughly the intestines under running water, rub them with sea salt and lemon juice and wash again. (To wash them more easily you can either slice them up lengthwise or turn them inside out.)
Blanch the organs in a large pot of hot water for about 3-5 minutes. Add the intestines and blanch for 5 more minutes. Drain and set aside to cool down for a while. Chop in small pieces and remove the excessive fat.
Heat a large pot over medium heat and add the olive oil, the chopped onions and the meat. Sauté for 5-6 minutes, until browned. Add 2-3 glasses of hot water and simmer for about 10 minutes. Add the roughly chopped lettuce squeezing them down to fit and place the lid on. Cook for 10 minutes, remove the lid and season.
Stir well and cook the magiritsa with the lid on for about 40-50 more minutes. (If you choose to make this magiritsa recipe with rice, stir in the rice about 10 minutes before the end of cooking time.)
Prepare the egg lemon sauce for the magiritsa. Start by separating the egg whites from egg yolks. In a bowl, whisk the egg yolks and add the lemon juice while whisking until combined. In another bowl add the egg whites and whisk until the egg whites are foamy and thick. While whisking slowly add the yolk mixture into the egg whites. Continue whisking for 1-2 minutes and gradually add 1-2 ladles of the hot broth from the magiritsa, a little bit at a time. Make sure you add the broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot and add the chopped dill. Stir well, place the lid on and leave aside for 5 minutes.
Ladle the magiritsa while still warm into bowls and sprinkle with freshly ground pepper. Enjoy!
(If you like you can prepare a stock from the lamb head and neck for the magiritsa, wash thoroughly the head and neck and place in a large pot, along with two red onions. Pour in enough water to cover, season and simmer for approx. 1 hour, skimming the surface. When the meat falls from the bones, remove the pot from the stove and strain the stock. Let the stock cool down completely and skim the fat. Use the stock and equal amount of water to prepare the magiritsa soup.)
Braised Ox Cheek
Ingredients
FOR THE MARINADE
2 ox cheeks, 1.5kg approximately
325 ml red wine
1 bay leaf
peppercorns, a few
1 clove garlic, squished
1 red chilli, dried
FOR THE BRAISE
50 g butter
1 lrg onion, peeled and chopped
1 stick of celery, finely chopped
2 carrots, peeled and diced
2 cloves garlic, peeled and sliced
300 ml beef stock, or chicken stock
1 tbsp tomato puree
S&P
oil
Method
Put the ox cheeks in a bowl with marinade ingredients and a good pinch of salt.
Leave for as long as you can – ideally in the fridge for a few days, but an hour is better than nothing
When ready to cook, preheat the oven to 160°C/gas mark 3
Remove the cheeks from the marinade and pat dry thoroughly.
Heat a drop of oil in a frying pan over a strong flame and brown the cheeks thoroughly, seasoning with salt and pepper as you go. Transfer to a large saucepan
Lower the heat, add the butter and melt, then add the vegetables and a good pinch of salt and pepper. Soften for a few minutes then add to the saucepan with the ox cheeks.
Tip the marinade into the frying pan along with the stock and bring to a simmer, scraping any sticky bits off the bottom of the pan. Tip this into the saucepan, cover, and transfer to the oven. Cook for 3-4 hours until tender
Remove the cheeks from the braising liquor and rest in a bowl. Put the saucepan over a generous heat, add the tomato purée and simmer to reduce by about a half
Return the meat to the pan and warm it up ready to serve. Nothing better than a plate of mash and some greens.
There is good evidence that marinading beef for stewing does nothing... but the taste of this is outstanding.
FOR THE MARINADE
2 ox cheeks, 1.5kg approximately
325 ml red wine
1 bay leaf
peppercorns, a few
1 clove garlic, squished
1 red chilli, dried
FOR THE BRAISE
50 g butter
1 lrg onion, peeled and chopped
1 stick of celery, finely chopped
2 carrots, peeled and diced
2 cloves garlic, peeled and sliced
300 ml beef stock, or chicken stock
1 tbsp tomato puree
S&P
oil
Method
Put the ox cheeks in a bowl with marinade ingredients and a good pinch of salt.
Leave for as long as you can – ideally in the fridge for a few days, but an hour is better than nothing
When ready to cook, preheat the oven to 160°C/gas mark 3
Remove the cheeks from the marinade and pat dry thoroughly.
Heat a drop of oil in a frying pan over a strong flame and brown the cheeks thoroughly, seasoning with salt and pepper as you go. Transfer to a large saucepan
Lower the heat, add the butter and melt, then add the vegetables and a good pinch of salt and pepper. Soften for a few minutes then add to the saucepan with the ox cheeks.
Tip the marinade into the frying pan along with the stock and bring to a simmer, scraping any sticky bits off the bottom of the pan. Tip this into the saucepan, cover, and transfer to the oven. Cook for 3-4 hours until tender
Remove the cheeks from the braising liquor and rest in a bowl. Put the saucepan over a generous heat, add the tomato purée and simmer to reduce by about a half
Return the meat to the pan and warm it up ready to serve. Nothing better than a plate of mash and some greens.
There is good evidence that marinading beef for stewing does nothing... but the taste of this is outstanding.
Cauliflower Bake
salt and pepper
juice of half a lemon
1 cauliflower
150 gram breadcrumbs
60 gram grated parmesan
grated parmesan
1 egg
1 chopped garlic clove
1/2 teaspoon Italian herbs
Pinch of grated nutmeg
Bring a large pan of water to the boil.
Add in a tablespoon of salt and the juice of half a lemon. Cut the cauliflower into florets and cook these until they are done.
Take the cooked cauliflower and mash it roughly into a pulp. Add the breadcrumbs, parmesan, egg, garlic, Italian herbs, salt, pepper and nutmeg.
Mix all the ingredients together well, then flatten out the mixture on a baking tray lined with baking paper.
Bake the cauliflower in a convection oven for 15 minutes at 220°C
Make a cheese sauce and pour on top. Bake at 180°C for 30 minutes.
OPTION
Place layer of cooked potato cubes at bottom with cheese sauce and then the cauliflower.
juice of half a lemon
1 cauliflower
150 gram breadcrumbs
60 gram grated parmesan
grated parmesan
1 egg
1 chopped garlic clove
1/2 teaspoon Italian herbs
Pinch of grated nutmeg
Bring a large pan of water to the boil.
Add in a tablespoon of salt and the juice of half a lemon. Cut the cauliflower into florets and cook these until they are done.
Take the cooked cauliflower and mash it roughly into a pulp. Add the breadcrumbs, parmesan, egg, garlic, Italian herbs, salt, pepper and nutmeg.
Mix all the ingredients together well, then flatten out the mixture on a baking tray lined with baking paper.
Bake the cauliflower in a convection oven for 15 minutes at 220°C
Make a cheese sauce and pour on top. Bake at 180°C for 30 minutes.
OPTION
Place layer of cooked potato cubes at bottom with cheese sauce and then the cauliflower.
Sweet and Sour Pork
PREPPING THE PORK
230 g pork loin
1 tbsp soy sauce\
¼ teasp salt
¼ teasp baking soda
½ cup plain flour
2 eggs
FOR STIR FRYING
1 tbsp garlic
2 cups colorful bell pepper
2 cups pineapple
SWEET AND SOUR SAUCE
¼ cup ketchup
¼ cup water
¼ cup sugar
¼ cup vinegar
2 tbsp plum sauce [optional]
1 tbsp cornflour
¾ teasp salt, or to taste
Recipe found on YouTube. A young woman called Mandy on Souped up Recipes. It looks difficult, but do exactly as directed and you will enjoy the best Sweet and Sour ever.
Cut the pork into half inch cubes.
Marinate with 1 tbsp soy sauce, a 1/4 tsp of salt, and a 1/4 tsp of baking soda. Let it sit over night.
Whisk 2 eggs, and have some plain flour ready.
Dip the pork in the egg and then coat it with flour.
Do this process twice so the flour layer is thicker.
Heat the oil to 176 degrees Celsius.
Deep fry your pork twice.
By frying it twice, the crispy layer will last longer, especially when you coat it with the sauce.
Set it aside.
Sweet and sour sauce: mix all ingredients.
Cook it on medium heat. Keep stirring it in case it sticks to the bottom.
Once it is bubbling, turn the heat to low, and cook until it feels sticky but still flows easily.
Stir fry all the vegetables. Heat up your wok.
Add in 1 tbsp of oil, put in 1 tbsp of garlic, let it become fragrant.
Add in the colourful bell peppers and pineapple.
Stir it for around 3 minutes and then add in the pork and sauce. Coat it nicely.
Serve this with rice.
230 g pork loin
1 tbsp soy sauce\
¼ teasp salt
¼ teasp baking soda
½ cup plain flour
2 eggs
FOR STIR FRYING
1 tbsp garlic
2 cups colorful bell pepper
2 cups pineapple
SWEET AND SOUR SAUCE
¼ cup ketchup
¼ cup water
¼ cup sugar
¼ cup vinegar
2 tbsp plum sauce [optional]
1 tbsp cornflour
¾ teasp salt, or to taste
Recipe found on YouTube. A young woman called Mandy on Souped up Recipes. It looks difficult, but do exactly as directed and you will enjoy the best Sweet and Sour ever.
Cut the pork into half inch cubes.
Marinate with 1 tbsp soy sauce, a 1/4 tsp of salt, and a 1/4 tsp of baking soda. Let it sit over night.
Whisk 2 eggs, and have some plain flour ready.
Dip the pork in the egg and then coat it with flour.
Do this process twice so the flour layer is thicker.
Heat the oil to 176 degrees Celsius.
Deep fry your pork twice.
By frying it twice, the crispy layer will last longer, especially when you coat it with the sauce.
Set it aside.
Sweet and sour sauce: mix all ingredients.
Cook it on medium heat. Keep stirring it in case it sticks to the bottom.
Once it is bubbling, turn the heat to low, and cook until it feels sticky but still flows easily.
Stir fry all the vegetables. Heat up your wok.
Add in 1 tbsp of oil, put in 1 tbsp of garlic, let it become fragrant.
Add in the colourful bell peppers and pineapple.
Stir it for around 3 minutes and then add in the pork and sauce. Coat it nicely.
Serve this with rice.
