Prep Time: 15 minutes
Cook Time: 3 hours, 15 minutes
Ingredients:
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced
Preparation:Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to the back of a spoon. Strain Worcestershire sauce into a glass bottle and refrigerate. Yield: about 6 cups
Saturday, 25 October 2008
WARM CHICKEN AND PEPPER SALAD
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Serves: 2
Ingredients
2 x 75g chicken breast fillets, skinned and sliced
1 red onion, sliced
3 vine-ripened tomatoes, quartered
1 (150g) bag sweet leaf and pepper salad
For the dressing:
1 tbsp olive oil
2 tsp red wine vinegar
½ tsp wholegrain mustard
½ tsp clear honey
Method
Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Place the chicken in a non-stick roasting tin with the onion and half the oil from the dressing. Roast for 10-15 mins or until the chicken is cooked. Whisk the remaining dressing ingredients together with seasoning. 2 Empty the leaves into a bowl, add the tomatoes. Stir the chicken, onion and dressing into the salad leaves and toss to mix. Serve warm.
Cooking time: 10-15 minutes
Serves: 2
Ingredients
2 x 75g chicken breast fillets, skinned and sliced
1 red onion, sliced
3 vine-ripened tomatoes, quartered
1 (150g) bag sweet leaf and pepper salad
For the dressing:
1 tbsp olive oil
2 tsp red wine vinegar
½ tsp wholegrain mustard
½ tsp clear honey
Method
Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Place the chicken in a non-stick roasting tin with the onion and half the oil from the dressing. Roast for 10-15 mins or until the chicken is cooked. Whisk the remaining dressing ingredients together with seasoning. 2 Empty the leaves into a bowl, add the tomatoes. Stir the chicken, onion and dressing into the salad leaves and toss to mix. Serve warm.
SPICY TURKEY SALAD WITH PEPPERS
Preparation time: 10 minutes
Cooking time: None Serves: 4
Ingredients
225g/8oz cooked turkey, sliced into bite sized pieces
1 red pepper, deseeded and sliced
2 carrots, peeled
175g/6oz cucumber, halved and deseeded
3 spring onions, trimmed
1 (125g) bag of leafy salad leaves with tatsoi
For the dressing:
2 tbsp chilli dipping sauce
2 tbsp crunchy peanut butter
juice of 1/2 lime
Method
Place the turkey and peppers in a large salad bowl. Cut the carrots and cucumber into thin sticks. Finely shred the spring onion. Add the carrots, cucumber and onions to the bowl with the salad leaves and toss well.
Place the dressing ingredients together in a small pan with 6 tbsp water and gently heat, stirring until they are smooth. Spoon the dressing over the salad and toss well before serving.
Preparation time: 10 minutes
Cooking time: None Serves: 4
Ingredients
225g/8oz cooked turkey, sliced into bite sized pieces
1 red pepper, deseeded and sliced
2 carrots, peeled
175g/6oz cucumber, halved and deseeded
3 spring onions, trimmed
1 (125g) bag of leafy salad leaves with tatsoi
For the dressing:
2 tbsp chilli dipping sauce
2 tbsp crunchy peanut butter
juice of 1/2 lime
Method
Place the turkey and peppers in a large salad bowl. Cut the carrots and cucumber into thin sticks. Finely shred the spring onion. Add the carrots, cucumber and onions to the bowl with the salad leaves and toss well.
Place the dressing ingredients together in a small pan with 6 tbsp water and gently heat, stirring until they are smooth. Spoon the dressing over the salad and toss well before serving.
Saturday, 20 September 2008
French toast & canned peaches
Ingredients
8 slices white bread or Challah (a day or two old)
½ cup milk
4 eggs
1 tablespoon sugarButter for frying
For cooked topping:
8 peach halves (or more if you like) and
¼ cup of the canned juice2 tablespoons butter
Preparation
Start with the topping: in a small pan, melt the butter on a medium heat, add the sugar and let caramelize for just a minute. Add the peaches and the juice and simmer on a low heat for 5 more minutes.Meanwhile combine the milk, the eggs and the sugar. Whisk with a fork. Put the bread slices in the mixture and leave to soak for just a minute. Melt some butter in a pan and fry the soaked bread slices till golden brown. Place on individual plates (or on one serving plate) and add one peach halve onto each bread slice. Then pour a little of the warm, cooked topping for a wonderful taste and an appetizing finish. It will disappear soon.
8 slices white bread or Challah (a day or two old)
½ cup milk
4 eggs
1 tablespoon sugarButter for frying
For cooked topping:
8 peach halves (or more if you like) and
¼ cup of the canned juice2 tablespoons butter
Preparation
Start with the topping: in a small pan, melt the butter on a medium heat, add the sugar and let caramelize for just a minute. Add the peaches and the juice and simmer on a low heat for 5 more minutes.Meanwhile combine the milk, the eggs and the sugar. Whisk with a fork. Put the bread slices in the mixture and leave to soak for just a minute. Melt some butter in a pan and fry the soaked bread slices till golden brown. Place on individual plates (or on one serving plate) and add one peach halve onto each bread slice. Then pour a little of the warm, cooked topping for a wonderful taste and an appetizing finish. It will disappear soon.
Fried shortcake
Ingredients
8 slices of shortcakeButter for frying the shortcake
3 spoonfuls brown sugar
I.5 cups cut strawberries (or any other kind of berries)
2 spoonfulls butter to fry berries
3 teespoons brandy or orange liquer (optional)
1 spoonful lemon juice
Preparation
Melt the butter and fry shortcake slices. Set aside.Melt the butter and add sugar and fruit; cook shortly. Add the brandy.Now arrange every cake slice on a plate and cover with the hot berries. You can set two layers like in picture but even with one everyone will be happy.Top with whipped cream or vanilla ice cream
8 slices of shortcakeButter for frying the shortcake
3 spoonfuls brown sugar
I.5 cups cut strawberries (or any other kind of berries)
2 spoonfulls butter to fry berries
3 teespoons brandy or orange liquer (optional)
1 spoonful lemon juice
Preparation
Melt the butter and fry shortcake slices. Set aside.Melt the butter and add sugar and fruit; cook shortly. Add the brandy.Now arrange every cake slice on a plate and cover with the hot berries. You can set two layers like in picture but even with one everyone will be happy.Top with whipped cream or vanilla ice cream
Chocolate Mousse
Ingredients
14 ounces cooking chocolate
¼ cup water
1 ounce butter
8 eggs yolks
4 tablespoons brandy (or Grand Marnier)
1 tablespoon cacao
2 spoonful of unsweetened yoghurt
8 egg whites for whipping- keep separate
Preparation
Dissolve the chocolate in the water while mixing. Add all ingredients one by one and mix well. Whip the egg whites and fold into the chocolate mixture.Keep in freezer. Take out of freezer about 20 minutes before serving.
14 ounces cooking chocolate
¼ cup water
1 ounce butter
8 eggs yolks
4 tablespoons brandy (or Grand Marnier)
1 tablespoon cacao
2 spoonful of unsweetened yoghurt
8 egg whites for whipping- keep separate
Preparation
Dissolve the chocolate in the water while mixing. Add all ingredients one by one and mix well. Whip the egg whites and fold into the chocolate mixture.Keep in freezer. Take out of freezer about 20 minutes before serving.
Apple dumplings
Ingredients
8 medium size apples, peeled and cored
1 tablespoonful of butter or margarine
1 tablespoonful sugar
1 tablespoonful of raisins
I eggBrandy (optional)
Ready made puff pastry dough
1 beaten egg + castor sugar for glazing
Preparation
Mix the butter, sugar and raisins with the egg. Add a little brandy and stuff the paste into the apples.Roll out the puff pastry dough and cut into squares. Now put one apple in the center of each square and press the pastry together. Brush with the egg and sugar and bake in pre heated oven (400 degrees) for 20-25 minutes. Serve warm or cold with vanilla ice cream.
8 medium size apples, peeled and cored
1 tablespoonful of butter or margarine
1 tablespoonful sugar
1 tablespoonful of raisins
I eggBrandy (optional)
Ready made puff pastry dough
1 beaten egg + castor sugar for glazing
Preparation
Mix the butter, sugar and raisins with the egg. Add a little brandy and stuff the paste into the apples.Roll out the puff pastry dough and cut into squares. Now put one apple in the center of each square and press the pastry together. Brush with the egg and sugar and bake in pre heated oven (400 degrees) for 20-25 minutes. Serve warm or cold with vanilla ice cream.
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