[RecipesAndMore] Beef Fajitas With Pico De Gallo
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Beef Fajitas With Pico De Gallo
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
***FOR THE PICO DE GALLO ***
1green chilli
2tomatoes, de-seeded and diced finely
1small onion, diced finely
1 Tbs white wine vinegar
1 Tbs chopped fresh coriander
***FOR THE FAJITAS ***
1 Tbs polyunsaturated oil
1onion, chopped
1green pepper, de-seeded and chopped
450 g lean rump steak, sliced very thinly (15oz)
1 tsp ground cumin
1 Tbs lemon juice
pepper
***TO SERVE ***
150 g greek-style yogurt, (5oz)
8chappatis or tortillas
1. Cut the ends off the chilli, slice it lengthways in half and remove the
seeds. Slice the chilli thinly and mix it with the tomatoes, onion, vinegar
and coriander. Spoon into a serving bowl.
2. Pre-heat the oven to Gas Mark 4/180?C/350?F. Wrap the
chappatis/tortillas in foil and heat in the oven for 5-10 minutes or until
warmed through.
3. Meanwhile, to make the fajitas, heat the oil in a wok or large frying-pan
and stir-fry the onion and green pepper over a high heat for 5 minutes or
until soft but not brown.
4. Add the beef and cook for a further 5 minutes.
5. Add the cumin and lemon juice, season with pepper, stir and cook for a
further minute. Transfer on to a warmed serving dish.
6. You can top your chappati/tortilla with some of the fajitas, a little
pico de gallo and a spoonful of yogurt and then roll it up.
James Lanka
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[RecipesAndMore] Sweet And Tangy Chilli Beef
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Sweet And Tangy Chilli Beef
Recipe By : Ching-He Huang
Serving Size : 2 Preparation Time: 0:30
Categories: Chinese Food Made Easy
Amount Measure Ingredient -- Preparation Method
For the sweet and tangy dressing
1 Tbs light soy sauce
4 Tbs lemon juice
2 Tbs orange juice
1 tsp groundnut oil
1-2 tsp caster sugar (or to taste)
1-2 tbsp honey (to taste)
1/2small cucumber, halved lengthways,
-- de-seeded and finely chopped
1green chilli, de-seeded, finely chopped
For the beef
1 Tbs groundnut oil
250g/9oz beef fillet, cut into 5mm/ ¼in strips
1 tsp Shaoxing rice wine or dry sherry
pinch crushed dried chilli flakes
1 tsp light soy sauce
pinch ground white pepper
serve
1large handful baby spinach leaves, washed
2heads pak choi, green stem variety,
-- washed and sliced
1small mango, peeled, stone removed,
-- flesh finely diced
1. For the sweet and tangy dressing, mix together the light soy sauce, lemon
juice, orange juice, groundnut oil, caster sugar and honey in a small bowl.
Whisk well to combine, then add the cucumber and chilli. Stir and set aside.
2. For the beef, heat a wok until smoking and add the groundnut oil, then
add the beef and stir fry for a few seconds. Add the rice wine or sherry and
cook for one minute.
3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground
white pepper. Cook for 1-2 minutes, or until the beef is cooked to your
liking.
4. To serve, scatter the spinach and sliced pak choi over a serving plate
and spoon the chilli beef into the middle. Drizzle over the sweet and tangy
dressing, sprinkle over the finely diced mangoes and serve immediately.
James Lanka
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[RecipesAndMore] Sichuan Orange Beef
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Sichuan Orange Beef
Recipe By : Ching-He Huang
Serving Size : 2 Preparation Time: 0:30
Categories: Chinese Food Made Easy
Amount Measure Ingredient -- Preparation Method
For the beef
1 Tbs Shaoxing rice wine or dry sherry
2 Tbs light soy sauce
2 Tbs clear honey
4 Tbs orange juice
pinch ground white pepper
2beef fillet steaks
1 Tbs groundnut oil
100g/3 ½oz fresh shiitake mushrooms, sliced
serve
mixed salad leaves
1orange, peeled and segmented
1spring onion, finely sliced (optional)
1. For the marinade, place the rice wine, soy sauce, honey, orange juice and
ground white pepper into a large bowl and whisk well to combine. Add the
beef steaks, cover the bowl with cling film and leave to marinate for 10-15
minutes in the fridge.
2. Heat a wok until smoking and add the groundnut oil, then add the steaks,
reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3
minutes for medium, or longer for well-done. Transfer the steaks onto two
serving plates, cover with foil and leave to rest for five minutes.
3. Pour the reserved marinade into the wok and cook over a high heat for 30
seconds, or until the sauce is sticky.
4. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until
the mushrooms are softened. Add a splash of water to help create some steam
to cook the mushrooms.
5. To serve, remove the foil from the plates and spoon the mushrooms
alongside the steaks. Garnish with the orange segments and spring onion, if
using, and serve with mixed salad leaves.
James Lanka
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[RecipesAndMore] Chicken And Passata Casserole
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Chicken And Passata Casserole
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
2 Tbs olive oil with a hint of garlic
4skin-on chicken breast fillets, halved
1 g bag shallots, peeled and halved (8oz)
salt and freshly ground black pepper
1 g jar passata
1 g pac fresh thyme, chopped (1/2 oz)
1green and 1 yellow pepper, de-seeded and sliced
12pitted black olives
1. Heat the oil in a flameproof casserole, add the chicken and shallots
fry until lightly browned. Drain off excess oil.
2. Pour over the passata, add most of the fresh thyme and seasoning and stir
well.
3. Place in a preheated oven 180 C, 350 F, Gas Mark 4 for 30 minutes.
4. Stir in the peppers and olives and return to the oven for a further 30
minutes.
5. Sprinkle over the remaining thyme and serve with Italian bread.
James Lanka
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[RecipesAndMore] Ayam Gorem (Deep Fried Chicken With A Sweet Sauce)
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Ayam Gorem (Deep Fried Chicken With A Sweet Sauce)
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Nancy Lam's Wok Wiz
Amount Measure Ingredient -- Preparation Method
500 g chicken breast,(boneless)
2 Tbs soya sauce
1lime,(squeezed)
1 tsp salt
1 tsp pepper
1onion,(chopped)
2red chilli,(crushed)
2 Tbs sugar
water
cornflour
oil for deep frying
1. Slice the chicken into cubes and add the soya sauce, lime juice, salt and
pepper and marinate for 1-2 hours.
2. Secondly, prepare the sweet sauce. Heat a tsp of oil in a wok or pot and
add the crushed chilli, the onion, the sugar , one tsp salt, some water and
cornflour to thicken. Stir well.
3. Preheat the oil in a wok or pan and add in the chicken piece by piece,
turning it around periodically and fry until golden brown. Serve with the
sweet sauce hot or cold.
James Lanka
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[RecipesAndMore] Chicken With Paw Paw Sauce
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Chicken With Paw Paw Sauce
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
15 g butter, (1/2oz)
1 Tbs oil
4 g skinless chicken breast fillets (4oz)
1onion, chopped
15 g cornflour, (1/2oz)
300 mlmilk, (1/2 pint)
1chicken stock cube
1 Tbs freshly chopped basil
125 mlapple juice, (4fl.oz)
1paw paw
freshly chopped basil to garnish
1. Melt butter and oil in a large frying pan, add the onion and chicken and
fry over a moderate heat for 5 minutes.
2. Blend the cornflour with a little of the milk and add to the pan with the
remaining milk, stock cube and basil. Bring to the boil, add the apple
juice, cover and simmer for 20 minutes.
3. Remove the chicken from the pan and keep warm.
4. Peel, deseed and slice the paw paw. Reserving 2 slices for garnishing,
puree the remainder with the sauce in a blender or food processor until
smooth. Add seasoning and return to the pan and reheat gently.
5. Serve with the sauce poured over the chicken and garnished with the
reserved paw paw slices and chopped basil.
Author Note: A delicious combination of sweet and savoury. Ideally served
with wild rice and baby seasonal vegetables.
James Lanka
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[RecipesAndMore] Spicy Fish Kebabs
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Spicy Fish Kebabs
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
500 g cod, (1lb)
2 Tbs fresh coriander, leaves and stalk
1red chilli, chopped
2 Tbs fish sauce
4kaffir lime leaves
3spring onions, roughly chopped
1 tsp brown sugar
1egg white
salt and freshly ground black pepper
40 g green beans, sliced thinly (1 1/2oz)
10kaffir lime leaves, soaked in water for 10 minutes
1 Tbs olive oil
1. Place all the ingredients, except the green beans in a food processor.
2. Mix until well combined, about 1-2 minutes.
3. Stir in the beans.
4. Form the mixture into 25g (1oz) balls. Thread 2 balls onto each wooden
skewer, with a lime leaf in between.
5. Brush with olive oil.
6. Place under a hot grill and grill for 3-4 minutes on each side, until cooked
through.
7. Serve with a crisp salad, and a spicy dipping sauce.
8. Notes To prevent the skewers from burning under the grill, soak for 10-15
minutes in cold water.
Recipe Source: Sainsbury's Website
Author Note: These spicy fish kebabs are a variation on the classic
fishcakesand equally tasty.
James Lanka
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[RecipesAndMore] Cheesy Mushroom Kebabs
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Cheesy Mushroom Kebabs
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
175 g brie or camembert cheese, at room temperature (6oz)
1small green pepper, de-seeded and finely diced
salt and freshly ground black pepper
24 cups mushrooms
8cherry tomatoes
1 Tbs clear honey
25 g butter, (1oz)
1. Mash together the cheese, green pepper and seasoning to taste.
2. Use the mixture to sandwich the mushrooms together in pairs.
3. Thread 3 pairs of mushrooms onto a skewer with a cherry tomato between each
pair. Repeat with remaining ingredients.
4. Melt the honey and butter and brush the glaze over the kebabs.
5. Place on a sheet of foil under a preheated moderate grill for 5-6 minutes,
turning once.
6. Serve immediately with the glaze and melted cheese spooned over the top.
Serve with warm crusty bread.
James Lanka
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[RecipesAndMore] Mediterranean Kebabs
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Mediterranean Kebabs
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
***FOR THE KEBABS***
1aubergine, cut into cubes
2 Tbs salt
500 g neck fillet of lamb, cut into cubes (1lb)
1 g pac Haloumi
1 g pac cherry tomatoes
***FOR THE MARINADE***
3 Tbs balsamic vinegar
1shallot, finely chopped
1 Tbs clear honey
150 mlGreek olive oil, ( 1/4 pint)
1. To make the kebabs; sprinkle the aubergine with the salt and leave for 20
minutes, before draining off the excess liquid and drying with kitchen paper.
2. Thread the cubes of meat, cheese, tomato and aubergine on to skewers.
3. For the marinade; place the vinegar, shallot and honey into a liquidiser and
blend until smooth, gradually adding the olive oil.
4. Brush half the marinade over the kebabs and refrigerate for 30 minutes,
occasionally basting with the marinade.
5. Cook under a medium hot grill for approximately 15-20 minutes or until
cooked through, turning occasionally.
6. Drizzle the remaining marinade over an accompanying salad and lay the kebabs
on top.
Recipe Source: Sainsbury's Website
Author Note: These kebabs are marinated in a balsamic dressing and are ideal
for barbecuing, although just as tasty if cooked indoors.
James Lanka
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[RecipesAndMore] Bacon And Parsnip Soup
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Bacon And Parsnip Soup
Recipe By : Sainsbury's Website
Serving Size : 6 Preparation Time: 0:00
Categories: Soup
Amount Measure Ingredient -- Preparation Method
25 g butter, (1oz)
1 Tbs oil
1onion, chopped
1carrot, chopped
250 g parsnips, chopped (8oz)
250 g cooked gammon or shoulder joint, cubed (8oz)
2 quartsvegetable stock
freshly ground black pepper
1 Tbs freshly chopped parsley
croutons to serve
1. Heat the butter and oil in a large pan. Add the onion, carrot and
parsnip and cook gently for 5-6 minutes.
2. Add the gammon and stock and bring to the boil. Simmer gently for -30
minutes.
3. Puree the soup in a blender until smooth and return to the pan.
4. Add pepper to taste and serve hot with croutons and sprinkled with
chopped parsley.
Author Note: A delicious soup using left over gammon and traditional winter
vegetables.
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James Lanka
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[RecipesAndMore] Carrot And Orange Soup
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Carrot And Orange Soup
Recipe By : Sainsbury's Website
Serving Size : 6 Preparation Time: 0:00
Categories: Soup
Amount Measure Ingredient -- Preparation Method
2 Tbs oil
1large onion, finely chopped
500 g frozen sliced carrots, (16oz)
1 1/4 litersvegetable stock, (2 pints)
juice and zest of 1 orange
salt and freshly ground black pepper
1. Heat the oil in a large pan, over a moderate heat fry the onion and
carrots until softened, this will take approximately 10-15 minutes.
2. Add the stock and bring to the boil, reduce the heat and simmer for 20
minutes. Remove from the heat and pour the soup into a blender along with
the juice and zest of the orange. Blend until smooth.
3. Return to the heat, season with salt and pepper and heat through, adding
a little water if the consistency looks too thick. Serve with chunks of
crusty bread.
Author Note: A lovely combination of flavours, with a zesty backnote of
orange.
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James Lanka
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[RecipesAndMore] Curried Parsnip Soup
Recipe Archive: http://uk-recipes.com/
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Curried Parsnip Soup
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories: Soup
Amount Measure Ingredient -- Preparation Method
2 Tbs butter
2large onions, finely sliced
1 Tbs curry paste, (medium madras style)
5parsnips, peeled and sliced
1 liter chicken stock
one lemon, juice of
4 tsp plain yoghurt
1 tsp mint sauce
4poppadums
1. Melt the butter in a saucepan and add the onion and cook until soft. Add
the curry paste and cook for five minutes. Then add the parsnips, chicken
stock and a seasoning of salt and pepper, bring to the boil and simmer for
20 minutes.
2. Liquidise and pass through a sieve, return to the pan, add the lemon
juice, check seasoning and keep warm.
3. Combine the yoghurt and mint sauce, season and set aside. To serve
divide into four four bowls, garnish with the yoghurt and a poppadum.
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James Lanka
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[RecipesAndMore] Deep Fried Egg, French Beans And Tomato Salad
Source: Carlton Food Network
Show Name: Thoroughly Modern British
Recipe Archive: http://uk-recipes.com/
72 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Deep Fried Egg, French Beans And Tomato Salad
Recipe By :
Serving Size : 2 Preparation Time: 0:00
Categories: Thoroughly Modern British
Amount Measure Ingredient -- Preparation Method
1/2clove garlic
2poached eggs
1 tsp Dijon mustard
Flour, egg and breadcrumbs for breadcrumbing
2 Tbs creme fraiche
1 Tbs red wine vinegar
125 g cooked french beans, (4oz)
2tomatoes, peeled, seeded and cut into strips
Good olive oil
1. Pass the eggs very carefully through the flour, egg and breadcrumbs and
then set aside. Combine the garlic, creme fraiche, mustard and vinegar in a
bowl, season and add a little hot water if too thick. Toss the beans and
tomato with the dressing. Deep fry the eggs until golden. Put the salad on
two plates, place an egg on top and drizzle some oil around the edge.
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James Lanka
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[RecipesAndMore] Tiger Prawns With Coriander, Mint, Garlic And Sherry
Source: Carlton Food Network
Show Name: Thoroughly Modern British
Recipe Archive: http://uk-recipes.com/
72 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Tiger Prawns With Coriander, Mint, Garlic And Sherry
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Thoroughly Modern British
Amount Measure Ingredient -- Preparation Method
olive oil
5tiger prawns
1small red chilli, seeded and chopped
1 Tbs coriander, chopped
1 Tbs mint, chopped
1large clov garlic, finely sliced
50 mlamontillado sherry
1/2lemon for garnish
1. Heat the oil in a frying pan. Season the prawns and add to the pan and
fry for a couple of minutes on each side.
2. Add the next four ingredients and thirty seconds later the sherry.
Transfer to a plate and garnish with the lemon.
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James Lanka
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[RecipesAndMore] Perfect Poached Rhubard With Marsala Sabayon
Source: Carlton Food Network
Show Name: Thoroughly Modern British
Recipe Archive: http://uk-recipes.com/
72 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Perfect Poached Rhubard With Marsala Sabayon
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Thoroughly Modern British
Amount Measure Ingredient -- Preparation Method
500 g new seasons rhubarb, (17oz)
125 g caster sugar, (4 1/2oz)
350 mlfruity white wine, (12fl oz)
2strips lemon zest
2strips orange zest
1/2vanilla pod, split
3egg yolks
200 mlmarsala, (6.6fl oz)
3 Tbs caster sugar
Splash of lemon juice
1. Trim the rhubarb and cut into 5cm lengths and place into a wide shallow
saucepan along with the caster sugar, wine, zest's and vanilla. Top up the
pan so that the fruit is covered and very gently bring the liquid almost to
the boil and hold at this temperature for 5 minutes. Remove from the heat
and leave to cool completely.
2. Then combine the remaining ingredients in a large bowl, which you will
place over a pan of simmering water, whisk this mixture until light and pale
coloured and has trebled in volume. Remove from the heat and whisk for a
further minute.
3. To serve drain the rhubarb from the liquor and arrange on plates and
garnish with the sabayon.
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James Lanka
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[RecipesAndMore] Caramelised Pear Tart Fine
Source: Carlton Food Network
Show Name: Thoroughly Modern British
Recipe Archive: http://uk-recipes.com/
72 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Caramelised Pear Tart Fine
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Thoroughly Modern British
Amount Measure Ingredient -- Preparation Method
2 Tbs butter
3 Tbs caster sugar
4large pears, firm, peeled, cored and quartered
1sheet puff pastry
1dsp creme fraiche
1. Core pear and slice very finely.
2. Roll out the pastry and cut into a circle and brush with a generous
amount of butter.
3. Arrange pears in centre, sprinkle with sugar and cook in the oven at 180C
for approximately half an hour and serve with the creme fraiche.
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James Lanka
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[RecipesAndMore] Cheesy Stuffed Courgettes
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Cheesy Stuffed Courgettes
Recipe By :
Serving Size : 4 Preparation Time: 0:10
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
4plump courgettes
25 g margarine or butter
4salad onions, chopped
1clove garlic, crushed
125 g vegetarian double Gloucester cheese
1medium size egg yolk
1 Tbs freshly chopped oregano
freshly ground black pepper
1. Preheat the oven to 180°, 350°F, gas mark 4.
2. Place the courgettes in boiling water cook for 4-5 minutes.
3. Remove them from the water cut in half lengthways. Scoop out the
middle, chop set aside.
4. Melt the margarine or butter in a saucepan, add the onions garlic
cook for 3-4 minutes, until softened.
5. Stir in the reserved chopped courgette, three-quarters of the cheese, the
egg yolk, oregano seasoning to taste. Divide into 8 use to fill the
courgette shells.
6. Arrange in a lightly oiled ovenproof dish, sprinkle with the remaining
cheese place in the oven for 40 minutes, until tender golden.
Comments: Courgettes filled with cheese, onions herbs.
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James Lanka
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[RecipesAndMore] Cheat's Tiramisu
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Cheat's Tiramisu
Recipe By : Sainsbury's Website
Serving Size : 6 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
1 g tub mocha mascarpone
1 g car ready to serve custard
4 tsp instant coffee, dissolved in 450ml (3/4
-- pint) boiling water, cooled
1 g pac sponge fingers
2 Tbs cocoa powder
1. Combine the mascarpone and custard with an electric whisk until smooth
and creamy.
2. Pour the coffee into a shallow dish and dip in sponge fingers one at a
time.
3. Layer into a suitable sized dish 20cm (8 inches) in diameter, spoon over
a layer of the mascarpone mixture, top with another layer of biscuits and
remaining mascarpone mixture. Smooth over the top surface.
4. Sieve over the cocoa powder and serve.
Recipe Source: Sainsbury's Website
Author Note: A quick version of a traditional tiramisu.
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James Lanka
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[RecipesAndMore] Pan Fried Goats Cheese With Caramelised Pears
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Pan Fried Goats Cheese With Caramelised Pears
Recipe By : Sainsbury's Website
Serving Size : 2 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
25 g unsalted butter, (1oz)
2 Tbs soft brown sugar
1pear, peeled, cored and cut into 8 wedges
2 Tbs lemon juice
25 g sesame seeds, (1oz)
1flat round goats cheese
1 Tbs olive oil
watercress to serve
1. Melt the butter in a small pan and add the sugar, when caramelised add
the pears and cook over a gentle heat until soft. Stir in the lemon juice.
2. Cut the goats cheese in half and coat with the sesame seeds. Heat the
olive oil in a frying pan and fry the goats cheese for a minute on both
sides.
3. Serve the cheese on a bed of watercress, topped with the caramelised
pears. Spoon any remaining juices over the top and serve immediately.
Recipe Source: Sainsbury's Website
Author Note: A deliciously rich starter for a special occasion.
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[RecipesAndMore] Lamb With Sundried Tomato Basil Sauce
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Lamb With Sundried Tomato Basil Sauce
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
1 tsp olive oil
1clove garlic, crushed
Welsh Lamb loin chops
125 g sundried tomatoes in oil, drained (4oz)
2cloves garlic, crushed
1 g pac fresh basil leaves
2 Tbs freshly chopped parsley
300 mllamb stock, (1/2 pint)
salt and freshly ground black pepper
1. Heat the oil, add the garlic and cook the lamb chops for 6-8 minutes each
side until cooked through.
2. Place the sundried tomatoes, garlic, basil (reserving a few leaves for
decoration) parsley, stock and seasoning in a blender or food processor and
blend until smooth.
3. Transfer the sauce to a pan, heat through and serve with the lamb.
Recipe Source: Sainsbury's Website
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James Lanka
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[RecipesAndMore] Rollmop Herrings, Beetroot Salad And A Creamy Dill Dressing
Source: Carlton Food Network
Show Name: Thoroughly Modern British
Recipe Archive: http://uk-recipes.com/
72 recipes from this show now online. *** New Archive Today ***
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Rollmop Herrings, Beetroot Salad And A Creamy Dill Dressing
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Thoroughly Modern British
Amount Measure Ingredient -- Preparation Method
4medium sized balls of beetroot
2 Tbs finely chopped shallots
2 Tbs balsamic vinegar
4 Tbs peanut oil
2 Tbs Swedish mustard
2 Tbs red wine vinegar
6 Tbs whipping cream
2 Tbs freshly dill
8rollmop herrings
1. Peel and finely slice the beetroot, place it in a shallow dish, season
with salt and plenty of pepper, scatter over the shallot, balsamic vinegar
and oil. Cling film and store in the fridge for 24 hours. For the dressing
combine the mustard, vinegar, cream, dill and a seasoning of salt and pepper
and set aside.
2. To serve arrange the beetroot on plates and top with the rollmop and then
drizzle over the dressing.
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James Lanka
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[RecipesAndMore] Baked Apple With A Calvados Cooked Cream
Source: Carlton Food Network
Show Name: Thoroughly Modern British
Recipe Archive: http://uk-recipes.com/
72 recipes from this show now online. *** New Archive Today ***
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Baked Apple With A Calvados Cooked Cream
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories: Thoroughly Modern British
Amount Measure Ingredient -- Preparation Method
4Bramley apples
100 mlwater
2 Tbs caster sugar
500 mldouble cream
1vanilla pod, split
1 1/2leaves gelatine, (soaked in water)
150 g caster sugar
75 mlmilk
50 mlCalvados
1. Cut around top of apples as for a lid and then bake in an oven of 175C
form approximately 30 minutes. Leave to cool and then gently scoop out
flesh and discard. Take care not to make any holes in the apples.
2. Bring the milk and vanilla pod to the boil and then remove from the heat.
3. Melt the gelatine in a small pan and in another pan warm the milk and
sugar until the sugar has dissolved. Combine the gelatine and then strain
into the cream. Remove the vanilla pod and stir in the Calvados.
4. Pour the mixture into the hollow apples and store in the fridge to set
for about 2 hours.
5. Make a caramel and gently spoon on the outside of the apples.
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Eggs In Mourning
Source: Carlton Food Network
Show Name: Thoroughly Modern British
Recipe Archive: http://uk-recipes.com/
72 recipes from this show now online. *** New Archive Today ***
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Eggs In Mourning
Recipe By :
Serving Size : 2 Preparation Time: 0:00
Categories: Thoroughly Modern British
Amount Measure Ingredient -- Preparation Method
125 mlred wine, (4fl oz)
125 mlveal stock, (4fl oz)
1sprig thyme
2 Tbs cooked lardons
6cooked small button mushrooms
6cooked small button onions
2 Tbs butter
Splash of white wine vinegar
2fresh organic eggs
2thin slices baguette, fried as croutons
1. Boil stock and wine with the thyme and reduce by two thirds, add the
lardons, mushrooms and onions. Bring back to the boil and add the butter,
boil until amalgamated, then check the seasoning. Keep warm.
2. In a wide shallow pan simmer some water along with the vinegar, carefully
break the eggs and slip them into the water and poach until cooked to your
liking. Place a crouton on each plate, top with an egg and spoon over the
sauce.
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Grilled Chicken Breast On A Goats' Cheese Toast
Source: Carlton Food Network
Show Name: Thoroughly Modern British
Recipe Archive: http://uk-recipes.com/
72 recipes from this show now online. *** New Archive Today ***
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Grilled Chicken Breast On A Goats' Cheese Toast
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Thoroughly Modern British
Amount Measure Ingredient -- Preparation Method
125 g goats' cheese
1clove garlic, crushed
1/2a lemon, zest of
50 g black olives, stoned and chopped
1breast of chicken
olive oil
1slice country bread
a few flat parsley leaves
1small shallot, sliced
1. Combine the first four ingredients and set aside.
2. Season the chicken, brush it with olive oil and grill it for 6-8 minutes
on each side or until cooked.
3. Grill the bread and then spread on the cheese mix. Slice the chicken and
arrange on top.
4. Finally toss the parsley and shallot in a little olive oil, and arrange
on top.
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Pan Fried Mullet With A Grape Sauce
Source: Carlton Food Network
Show Name: Jenny Bristow's Country Kitchen
Recipe Archive: http://uk-recipes.com/
48 recipes from this show now online. *** New Archive Today ***
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Pan Fried Mullet With A Grape Sauce
Recipe By :
Serving Size : 2 Preparation Time: 0:00
Categories: Jenny Bristows Country Kitchen
Amount Measure Ingredient -- Preparation Method
2red mullet, boned and scaled
1dsp olive oil
30 g butter
1dsp lemon juice
1 pinch salt
***SAUCE***
1dsp olive oil
1spring onion, finely chopped
55 g green grapes
55 g black grapes
1 tsp white wine or balsamic vinegar
1dsp honey or 30g demerara sugar
1dsp parsley, finely chopped
1. Clean and scale the fish, then pat dry. Fry in the hot oil and butter
for 2 minutes on either side. Sprinkle a little lemon juice over the top,
then season with salt and keep warm.
2. To make the sauce, heat the oil and fry the spring onions until just
opaque. Add the grapes, white wine or vinegar, honey and parsley. Bring to
a boil then serve straight away poured over the mullet. Be careful not to
overcook this sauce or the colour of the grapes will be spoiled.
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Braised Bacon-Flavoured Sprouts With Ribon Leeks
Source: Carlton Food Network
Show Name: Jenny Bristow's Country Kitchen
Recipe Archive: http://uk-recipes.com/
48 recipes from this show now online. *** New Archive Today ***
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Braised Bacon-Flavoured Sprouts With Ribbon Leeks
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories: Jenny Bristows Country Kitchen
Amount Measure Ingredient -- Preparation Method
450 g Brussels sprouts
3leeks, cut into strips
140 mlchicken stock
2rashers bacon, grilled and cut into strips
1dsp pine nuts
salt and pepper
1. Lightly steam the Brussels sprouts and leeks for several minutes, then
transfer to an ovenproof dish.
2. Pour over the stock, sprinkle with bacon, pine nuts and seasoning. Cover
with foil and braise in the oven at gas mark 5/190C/375F for approximately
15 minutes.
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James Lanka
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[RecipesAndMore] A Very Fishy Irish Stew
Source: Carlton Food Network
Show Name: Jenny Bristow's Country Kitchen
Recipe Archive: http://uk-recipes.com/
48 recipes from this show now online. *** New Archive Today ***
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
A Very Fishy Irish Stew
Recipe By :
Serving Size : 8 Preparation Time: 0:00
Categories: Jenny Bristows Country Kitchen
Amount Measure Ingredient -- Preparation Method
680 g white cod, (or firm white fish)
2dsp lemon juice
1 tsp black peppercorns, ground
1dsp oil
30 g butter or polyunsaturated fat
1small bunc spring onions, cut into strips
2leeks, cut into chunks
425 mlmilk
1bayleaves, up to 2
2carrots
115 g white beans, canned
70 mlcream, (optional)
***GARNISH***
2dsp parsley, finely chopped
1. Sprinkle the fish pieces with lemon juice and black pepper and leave to
sit for several minutes. In a large pan heat the oil and butter then
lightly cook the spring onion and pieces of leek. Add the fish pieces.
Toss lightly for several minutes then add the milk, bayleaf, carrots and
beans. Poach gently for 10-12 minutes until the fish is tender, but don't
overcook. Just before serving remove the bayleaf, add cream if desired,
garnish with parsley and serve. Be careful with this dish not to stir the
fish otherwise it will break down and spoil the appearance.
2. Serve hot.
3. NB: this dish can be made with any white fish but do be careful when
buying it to choose firm, thick fleshed fish as this will cook better and
not fall apart. Monkfish tails work a treat.
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Roasted Red Potatoes And Onions With Celeriac
Source: Carlton Food Network
Show Name: Jenny Bristow's Country Kitchen
Recipe Archive: http://uk-recipes.com/
48 recipes from this show now online. *** New Archive Today ***
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Roasted Red Potatoes And Onions With Celeriac
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories: Jenny Bristows Country Kitchen
Amount Measure Ingredient -- Preparation Method
3red skinned potatoes, (3 to 4)
1celeriac, peeled, cut into chunks
3red onions, cut into slices (3 to 4)
2dsp olive oil
2dsp balsamic vinegar
salt and pepper
1. Lightly steam the potatoes and peel celeriac then transfer to a roasting
dish with the red onions. Pour over the warmed olive oil, balsamic vinegar,
salt and pepper then roast in a hot oven, gas mark 6/200C/400F for 20-25
minutes until caramelised and golden.
2. Serve at once.
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James Lanka
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[RecipesAndMore] Warm Salad Of Pigeon, Roast Chicory And Pickled Walnuts
Source: BBC Food
Show Name: What To Eat Now
Recipe Archive: http://uk-recipes.com/
20 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Warm Salad Of Pigeon, Roast Chicory And Pickled Walnuts
Recipe By : Valentine Warner
Serving Size : 4 Preparation Time: 0:30
Categories: What To Eat Now
Amount Measure Ingredient -- Preparation Method
For the chicory
1large chicory head
1 Tbs sherry vinegar
30g/1oz butter
salt and freshly ground black pepper
2 tsp caster sugar
For the salad
small handful hazelnuts or walnuts, shelled
4x wood pigeon breasts
salt and freshly ground black pepper
25g/1oz butter
For the dressing
3/4 Tbs walnut oil
1 Tbs sherry vinegar
1 tsp Dijon mustard
salt and freshly ground black pepper
serve
1small handful each of oak leaf lettuce
-- and frisée lettuce
2pickled walnuts, finely sliced
1. Preheat the oven to 230C/445F/Gas 8.
2. Line a baking tray with baking parchment.
3. Trim the chicory, removing any brown leaves, but do not cut off the stem
at the bottom, because this holds the chicory together. Cut the chicory in
half lengthways, then cut each half into four equal pieces lengthways. Place
the chicory onto the baking sheet and drizzle with the sherry vinegar.
4. Dot the chicory generously with little knobs of butter and season well
with salt and freshly ground black pepper.
5. Sprinkle the chicory with caster sugar and cook in the oven for 15
minutes.
6. Check the chicory after 15 minutes. If it has started to brown, turn it
over in the melted butter and return it to the oven. If not, allow to cook
for 4-5 more minutes before turning.
7. When the chicory is almost golden-brown all over, place the hazelnuts or
walnuts for the salad onto a baking tray and roast for 3-4 minutes. Remove
and allow to cool, then roughly chop.
8. Season the pigeon breasts with salt and freshly ground black pepper.
9. Melt the butter in a frying pan over a medium heat. Add the pigeon
breasts and cook for 2-3 minutes, until browned, then turn over and cook for
a further 2-3 minutes, or until cooked to your liking. Set aside to rest for
3-4 minutes, then carve each pigeon breast into four slices.
10. For the dressing, place the walnut oil, vinegar and mustard into a bowl
and mix well. Season, to taste, with salt and freshly ground black pepper.
11. To serve, place the mixed lettuce leaves into a bowl and add the
chicory. Mix gently, then add equal amounts of salad onto each plate.
12. Place a sliced pigeon breast onto each salad and drizzle with the
dressing. Sprinkle each salad with equal amounts of sliced pickled walnuts
and the chopped roasted nuts.
Recipe Author: Valentine Warner
Recipe Source: What to Eat Now
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James Lanka
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[RecipesAndMore] Mediterranean fish soup
Source: BBC Food
Show Name: Fruits Of The Sea
Recipe Archive: http://uk-recipes.com/
27 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Mediterranean fish soup
Recipe By : Rick Stein
Serving Size : 8 Preparation Time: 1:00
Categories: Fruits Of The Sea
Amount Measure Ingredient -- Preparation Method
1small gurnard or grey mullet, weighing
-- about 450g/1lb
1red mullet, weighing about 350g/12oz
1small monkfish tail, weighing about 450g/1lb
100g/4oz prepared squid
20small mussels, cleaned
150ml/5fl oz white wine
1fennel bulb, trimmed
1red onion, peeled
1leek
2celery sticks
1red pepper
5plum tomatoes, skined
6small new potatoes weighing about 175g/6oz in total
120ml/4fl oz olive oil
6garlic cloves, sliced thinly
2strips of orange zest, cut into very thin shreds
a good pinch of dried chilli flakes
2tsp sun-dried tomato paste
2young, fresh bay leaves, shredded finely
leaves from 1 sprig of fresh thyme, finely chopped
2 Tbs chopped fresh fennel herb or dill
3 Tbs Pernod or Ricard
salt
20turns of the black pepper mill
extra virgin olive oil, coarse sea
-- salt and sliced ciabatta or fresh bread, to serve
1. Fillet the gurnard or grey mullet, red mullet and monkfish. Make a fish
stock with the bones, using 2.75L/5pt of water.
2. Cut the squid lengthways along one side of the pouch and open it out. Cut
the squid and the fish fillets lengthways into strips 2cm/¾in wide, then cut
across each strip into slices 1cm/½in wide. All the pieces of fish should be
the same size and shape.
3. Put the mussels in a pan with a splash of white wine, cover and cook over
a high heat for 3-4 minutes until they have opened. Discard any that remain
closed.
4. Strain the mussel cooking liquor into the fish stock, then shell the
mussels, discarding the shells.
5. Cut the fennel bulb and red onion into 6-8 wedges so that each wedge
measures about 2cm.¾in at its thickest part.
6. Cut the leek lengthways into quarters and the celery sticks lengthways in
half.
7. Cut the red pepper lengthways into strips 2cm/¾in wide and the tomatoes
and potatoes lengthways into 4 wedges. Then cut each of the vegetables
across into thin, arc-like slices, making sure that they are all roughly the
same size and shape - this is very important to the final look of the soup.
8. Heat the olive oil in a large pan - if you have a suitable oven-to-table
one, this would be ideal. Otherwise just use a large saucepan and transfer
the soup to a tureen to serve.
9. Add the fennel, red onion, leek, celery, red pepper, garlic, orange zest
and dried chilli.
10. Cook over a low heat for about 4 minutes, until the vegetables are just
softened. Add the sun-dried tomato paste, fish stock, remaining white wine,
tomatoes, potatoes, salt and pepper. Bring to the boil and simmer for 5
minutes.
11. Add the fish, plus the bay leaves, thyme, half the fennel herb or dill
and the Pernod or Ricard. Simmer for 3 minutes only (otherwise you will
overcook the fish), adding the mussels for the final 30 seconds.
12. Sprinkle the soup with the remaining fennel or dill and take to the
table, together with little bowls of extra virgin olive oil and coarse sea
salt and the bread. Serve in large soup plates and instruct your guests to
dip the bread in the oil and then the salt to eat the soup.
Recipe Author: Rick Stein
Recipe Source: Fruits Of The Sea
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Basque Squid Stew
Source: BBC Food
Show Name: Fruits Of The Sea
Recipe Archive: http://uk-recipes.com/
27 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Basque Squid Stew
Recipe By : Rick Stein
Serving Size : 4 Preparation Time: 0:30
Categories: Fruits Of The Sea
Amount Measure Ingredient -- Preparation Method
750g/1 ½lb squid
3 Tbs olive oil
1onion, chopped
3garlic cloves, finely chopped
400g/14oz can of chopped tomatoes
150ml/5fl oz red wine
290ml/ ½ pint water
1 tsp chopped fresh thyme
1 tsp salt
20turns of the black pepper mill
1. Clean the squid. Cut the pouches into rings and separate the tentacles if
large.
2. Heat the oil in a large, heavy-based pan. Add the squid and cook over a
high heat, stirring from time to time, until lightly browned.
3. Add the onion and garlic to the pan and cook for about 5 minutes, until
softened.
4. Stir in the tomatoes, red wine, water and thyme and bring up to the boil.
Cover and simmer very gently for 2 hours.
5. Season with salt and pepper and eat as it is or use as a base for a fish
stew.
Recipe Author: Rick Stein
Recipe Source: Fruits Of The Sea
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Crayfish With Hazelnut And Pastis Butter
Source: BBC Food
Show Name: What To Eat Now
Recipe Archive: http://uk-recipes.com/
20 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Crayfish With Hazelnut And Pastis Butter
Recipe By : Valentine Warner
Serving Size : 4 Preparation Time: 0:30
Categories: What To Eat Now
Amount Measure Ingredient -- Preparation Method
For the stuffing
1large handful slightly stale, rustic-style
-- bread, torn into pieces
large handful hazelnuts
1lemon, zest and juice
125g/4oz butter, cut into small cubes
2garlic cloves, chopped
splash pastis
sea salt and freshly ground black pepper
large handful fresh parsley leaves, chopped
For the crayfish
30raw signal crayfish (substitute
-- with langoustines if unavailable)
lemon wedges, to serve
1. Preheat the grill to its highest setting.
2. Place the bread into a food processor and blend into medium-sized
breadcrumbs.
3. Add the remaining stuffing ingredients, except for the parsley, to the
breadcrumbs and blend until thoroughly combined. (If it becomes a lump,
remove the lid and break it up a little with a spoon.) Stir in the chopped
parsely.
4. For the crayfish, using a sharp knife, cut all of the crayfish lengthways
from tip to tail. Remove any waste sacs from the crayfish.
5. Arrange the crayfish, side-by-side, on a roasting tray. Smear up a
generous amount of the stuffing onto the flesh side of each crayfish half.
6. Sprinkle the crayfish with salt and place under the grill. Grill for 4-5
minutes, or until completely cooked through. The shells will turn completely
red when cooked. If there are any remaining signs of dark brown or blue
colouring, they are not ready and require a few minutes more.
7. To serve, transfer the cooked crayfish to a plate, and arrange in rows.
Serve with lemon wedges.
Recipe Author: Valentine Warner
Recipe Source: What to Eat Now
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Fruity Bread And Butter Pudding
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Fruity Bread And Butter Pudding
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
50 g butter, (2oz)
8slices soft grain bread
125 g sultanas, (4oz)
50 g soft light brown sugar, (2oz)
750 g apples, peeled, cored and sliced (11/2lb)
568 mlmilk, (1 pint)
2eggs, size 3
zest and juice of 1/2 lemon
1/2 tsp nutmeg
***TO DECORATE ***
lemon zest
1. Spread the butter over each slice of bread and cut in half.
2. Arrange half in greased ovenproof dish and sprinkle over 3/4 of the
sultanas, half the sugar and the apples.
3. Top with the remaining bread, butterside up and sprinkle over the
remaining sugar.
4. Beat together the milk, eggs, lemon juice and zest and nutmeg and pour
over the pudding. Allow to stand for 30 minutes.
5. Place in a preheated oven 180?C/350?F/Gas Mark 4 for 45-50 minutes, until
crisp and golden.
6. Sprinkle with the remaining sultanas and decorate with the lemon zest.
Serve with creme fraiche.
Recipe Source: Sainsbury's Website
Author Note: A delicious traditional English pudding, ideally served with
creme fraiche.
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[RecipesAndMore] Tagliatelle Seafood Provencale
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Tagliatelle Seafood Provencale
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
1 Tbs olive oil
1onion, chopped
1green chilli, chopped
2cloves garlic, crushed
500 g plum tomatoes, skinned and chopped (1lb)
75 mlwhite wine, (3 fl oz)
1 Tbs tomato puree
250 g tagliatelle, (8oz)
1 g bag frozen seafood cocktail, defrosted
2 Tbs freshly chopped basil
salt and freshly ground black pepper
40 g parmesan cheese, grated (1 1/2 oz)
6pitted black olives, up to 8
1. Heat the oil in a saucepan, add the onion, chilli and garlic and cook for
2-3 minutes.
2. Add the tomatoes, wine and tomato puree, cover and cook for 15 minutes.
3. Meanwhile, cook the pasta following pack instructions.
4. Add the seafood cocktail, basil and seasoning to the tomatoes and cook
for 4-5 minutes.
5. Add the drained pasta, toss to combine and transfer to a warmed serving
dish. Sprinkle over the parmesan and olives.
6. Alternative ingredients- -A little chilli powder may be used instead of a
fresh green chilli. -For extra convenience, use canned chopped tomatoes in
place of fresh. -As an alternative to the seafood cocktail, try using a
mixture of prawns and cooked, diced chicken.
Recipe Source: Sainsbury's Website
Author Note: This delicious fresh tomato and seafood sauce is also ideal
served with rice or simply with chunks of ciabatta.
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[RecipesAndMore] Apple Blackberry Cobbler
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Apple Blackberry Cobbler
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
1 g pack frozen apple and blackberry
150 mlwater, ( 1/4 pint)
50 g caster sugar, (2oz)
1 g carton mascarpone cheese
250 g self raising flour, (8oz)
50 g soft light brown sugar, (2oz)
125 g butter, (4oz)
1 tsp ground cinnamon
3 Tbs buttermilk or milk, (3 to 4)
1. Place the apple and blackberry in a saucepan with the water and caster
sugar.
2. Bring gently to the boil and simmer for 5 minutes to just tenderise the
fruit. Remove from the heat and transfer to a deep round ovenproof dish
such as a souffle dish.
3. Preheat the oven to 190 C, 375 F, Gas Mark 5.
4. Place large spoonfuls of mascarpone cheese on the apple and blackberry
mixture, keeping them separate where possible.
5. Place the flour in a mixing bowl, stir in the sugar then rub in the
butter. Add the cinnamon.
6. Stir the buttermilk or milk into the scone mixture to form a soft dough.
Divide the mixture into eight and using two spoons place the rounds of
mixture onto the apple and blackberry, mascarpone mixture.
7. Bake in the preheated oven for 25-30 minutes until the scones are well
risen and golden brown.
Recipe Source: Sainsbury's Website
Author Note: Light scone rounds on a rich base of apple and blackberry with
mascarpone cheese for creaminess.
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[RecipesAndMore] Pork Mushroom And Brandy Casserole
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Pork Mushroom And Brandy Casserole
Recipe By : Sainsbury's Website
Serving Size : 6 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
1 Tbs olive oil
2 g packs lean and tender diced pork casserole chunks
1onion, chopped
125 g each of oyster, brown cap and button mushrooms (4oz)
300 mlstock, (1/2 pint)
4 Tbs creme fraiche
2 Tbs brandy
2 Tbs freshly chopped parsley
salt and freshly ground black pepper
1 tsp cornflour, blended in a little cold water
1. Heat the oil in a large flameproof casserole dish or saucepan. Add the
pork and onion and cook for 10-12 minutes over a moderately high heat or
until golden brown.
2. Add the stock, cover and simmer for 1 hour.
3. Add the mushrooms and cook uncovered for 20 minutes, stirring
occasionally.
4. Stir in the creme fraiche, brandy, half the parsley and seasoning to
taste. Add the blended cornflour and cook for 2-3 minutes, stirring
continually until smooth. Serve garnished with the remaining chopped
parsley.
Recipe Source: Sainsbury's Website
Author Note: A delicious, rich casserole, enhanced with brandy.
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[RecipesAndMore] Charentais Melon Rasayana
Source: BBC Food
Show Name: Indian Food Made Easy
Recipe Archive: http://uk-recipes.com/
39 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Charentais Melon Rasayana
Recipe By : Anjum Anand
Serving Size : 6 Preparation Time: 0:30
Categories: Indian Food Made Easy
Amount Measure Ingredient -- Preparation Method
225g/8oz Charentais melon flesh, skin
-- removed, chopped
225ml/8fl oz fresh or canned coconut milk
2 Tbs sugar, or to taste
1pomegranate, fleshy seeds only
serve
2handfuls crushed ice
1handful flaked almonds, lightly toasted
-- in the oven until just golden
1. Place the melon pieces into a deep bowl. Using your fingers, crush them
so that they are no longer regular in shape and start to leak out their
wonderful juice, but do not let them become mushy.
2. Add the coconut milk and sugar and mix well. The colour should be a
beautiful pale peach.
3. Stir in the pomegranate seeds and chill in the fridge until ready to
serve.
4. To serve, place a tablespoon of crushed ice in the bottom of each of six
serving bowls and top with the rasayana. Sprinkle over the flaked almonds.
Comments: The Charentais melon is juicy and sweet and perfect in this South
Indian-inspired dessert. The melon leaks into the creamy coconut and is
uplifted by the pomegranate seeds. A beautiful, refreshing dessert. Serve
cold.
Recipe Author: Anjum Anand
Recipe Source: Indian Food Made Easy
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[RecipesAndMore] Spiced Fried Okra
Source: BBC Food
Show Name: Indian Food Made Easy
Recipe Archive: http://uk-recipes.com/
39 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Spiced Fried Okra
Recipe By : Anjum Anand
Serving Size : 4 Preparation Time: 0:30
Categories: Indian Food Made Easy
Amount Measure Ingredient -- Preparation Method
60g/2oz gram flour (chickpea flour)
400g/14oz okra, wiped clean with damp
-- kitchen roll, topped and tailed
vegetable oil, for frying
1 tsp chaat masala ('snack spice' - a spice
-- mixture available readymade from Asian grocers)
1/4 tsp salt
1/4 tsp red chilli powder
1/4 tsp dried mango powder (also sold as amchoor,
-- available from Asian grocers)
1. Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise
into quarters and toss them in the gram flour.
2. Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in
and heat until a breadcrumb will sizzle gently when placed into the oil. Add
the okra to the pan and fry until the okra is crisp and golden-brown,
stirring occasionally.
3. Remove the okra with a slotted spoon and place it into a large bowl lined
with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried
mango powder and toss well. Serve hot.
Comments: These need to be cooked at the last minute because they do not
reheat well.
Recipe Author: Anjum Anand
Recipe Source: Indian Food Made Easy
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[RecipesAndMore] Paneer And Vegetable Skewers
Source: BBC Food
Show Name: Indian Food Made Easy
Recipe Archive: http://uk-recipes.com/
39 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Paneer And Vegetable Skewers
Recipe By : Anjum Anand
Serving Size : -1Preparation Time: 1:00
Categories: Indian Food Made Easy
Amount Measure Ingredient -- Preparation Method
For the marinade
125ml/4 1/2fl oz Greek-style yoghurt
small knob fresh ginger, peeled and roughly chopped
2-3 garlic cloves, peeled and finely chopped
salt, to taste
1/2 tsp chilli powder, or to taste
1 tsp garam masala
2 Tbs lemon juice, or to taste
2 Tbs vegetable oil
1 Tbs gram flour (also called chickpea flour)
1 tsp cumin powder
seeds of 6 green cardamom, ground
For the skewers
300g/10 1/2oz paneer, cut into 2.5cm/1in cubes
1large onion, cut into 2.5cm/1in cubes
1green and 1 red capsicum pepper, cored
-- and cut into 2.5cm/1in cubes
oil, for greasing
6wooden skewers, soaked for an hour
2 Tbs butter, melted, for drizzling
chaat masala (a dried spice mixture
-- available from Asian grocers), to sprinkle
1. For the marinade, mix together all the marinade ingredients in a bowl and
add the paneer, onion and peppers. Cover with cling film and allow the
paneer and vegetables to marinate for 30-40 minutes, or longer, in the
fridge.
2. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.
3. Thread the vegetables and paneer alternately onto the skewers. Bake in
the oven for seven minutes, drizzle over the melted butter, turn and cook
for another 5-7 minutes or until charred at the edges.
4. Sprinkle with chaat masala and serve. They are also great served with a
green chutney.
Comments: Paneer is the main vegetarian protein eaten in India and it is a
perfect foil for Indian flavours.
Recipe Author: Anjum Anand
Recipe Source: Indian Food Made Easy
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[RecipesAndMore] Lamb With Green Chillies
Source: BBC Food
Show Name: Indian Food Made Easy
Recipe Archive: http://uk-recipes.com/
39 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Lamb With Green Chillies
Recipe By : Anjum Anand
Serving Size : 4 Preparation Time: 12:00
Categories: Indian Food Made Easy
Amount Measure Ingredient -- Preparation Method
For the marinade
1 tsp ground turmeric
1 tsp ground fennel seeds
1 tsp garam masala
1 Tbs white poppy seeds
salt, to taste
3large garlic cloves
1 Tbs peeled and roughly chopped fresh ginger
1medium onion, chopped
2medium tomatoes, chopped
800g/1lb 12oz lamb, cut into small cubes
-- with the bone left in
For the curry
3 Tbs vegetable oil
3/4 tsp nigella seeds (available from Asian grocers)
1 tsp cumin seeds
500ml/17fl oz water
5-8 fat, short green chillies, slit
-- through the middle, seeds removed, but
-- otherwise left intact
2-3 tsp fresh tamarind paste
2handfuls fresh coriander, leaves and stalks, chopped
1. For the marinade, place all the ingredients, excluding the lamb, for the
marinade into a food processor and blend until smooth.
2. Transfer the marinade to a bowl, add the lamb and leave to marinate for
several hours, or overnight, if possible.
3. For the curry, heat two tablespoons of the oil in a large pan, add the
nigella and cumin seeds and stir fry for about 30 seconds, or until the
cumin begins to brown.
4. Add the marinated lamb and cook over a medium heat, stirring frequently,
for about 12-14 minutes. Taste to ensure the spices have been cooked - it
should have no harsh elements.
5. Add the water and bring to the boil. Then lower the heat, cover and
simmer for 35-40 minutes, or until the lamb is tender. Check on the pot
regularly, stirring occasionally and adding more water if it gets too dry.
6. Halfway through cooking the lamb, heat the remaining oil in a small pan
and gently fry the chillies for two minutes, stirring often. Pour into the
curry.
7. Once the lamb is cooked, uncover and stir in the tamarind paste. Taste
and adjust the seasoning, add a little extra water if necessary, and stir in
the coriander. Serve with naan or rice.
Recipe Author: Anjum Anand
Recipe Source: Indian Food Made Easy
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[RecipesAndMore] Garlic Bean Soup
Source: Carlton Food Network
Show Name: Alive Cooking
Recipe Archive: http://uk-recipes.com/
78 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements **
* Exported for MasterCook 4 by Living Cookbook *
Garlic Bean Soup
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories: Alive Cooking
Amount Measure Ingredient -- Preparation Method
2 Tbs virgin olive oil
1onion,coarsely chopped
8large garlic cloves,peeled, up to 10
600 mlvegetable or chicken stock
2large cans haricot,cannelini or black-eyed beans
salt and pepper
natural yoghurt and chopped fresh herbs to garnish
wholemeal croutons,(optional)
1. Heat the oil in a saucepan and cook the onion and garlic over a low heat
until softened. Add the stock and half the beans, bring to the boil and
simmer for 20-30 minutes.
2. Puree in a liquidiser until smooth. Add the remaining beans to the soup
and season to taste. Reheat the serve hot, with a swirl of yoghurt and a
sprinkling of herbs.
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[RecipesAndMore] Aubergines Au Gratin
Source: Carlton Food Network
Show Name: Alive Cooking
Recipe Archive: http://uk-recipes.com/
78 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements **
* Exported for MasterCook 4 by Living Cookbook *
Aubergines Au Gratin
Recipe By :
Serving Size : 2 Preparation Time: 0:00
Categories: Alive Cooking
Amount Measure Ingredient -- Preparation Method
2aubergines,sliced obliquely into 1cm pieces
3 1/2floz fresh tomato coulis or tinned
-- thick,mixed with tomato juice
a little tomato puree
3cloves garlic,finely chopped
2 ozwholemeal breadcrumbs
4 Tbs chopped fresh parsley or basil
salt and pepper
2 Tbs extra virgin olive oil
a small buffalo mozzarella cheese,sliced
1. Preheat the oven to 190C/375F/gas 5.
2. Plunge the aubergines into boiling water and cook for 3 minutes. Drain
very thoroughly, then arrange in a large flat, lightly oiled baking dish.
3. Spread each aubergine slice thickly with tomato coulis and sprinkle with
garlic, breadcrumbs and chopped parsley or basil. Season and drizzle with
olive oil.
4. Bake for 40 minutes. Cover the aubergines with the slices of mozzarella
and return to the oven until the cheese has melted. Serve hot or cold.
5. Variations: add some chopped ham, bacon or sausage to this dish to make a
change. Instead of aubergines you could use halved courgettes or peppers,
or sliced marrow.
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[RecipesAndMore] Caramelised Artichoke And Tomato Toasts
Source: Carlton Food Network
Show Name: Alive Cooking
Recipe Archive: http://uk-recipes.com/
78 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements **
* Exported for MasterCook 4 by Living Cookbook *
Caramelised Artichoke And Tomato Toasts
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories: Alive Cooking
Amount Measure Ingredient -- Preparation Method
1large can ,(400g) artichoke hearts
1garlic cloves,finely chopped, up to 2
1 Tbs olive oil
1 Tbs finely-chopped fresh basil
salt and pepper
4tomatoes,halved
3 tsp tomato puree
4wholegrain rolls,halved
1. Preheat the grill. Drain the artichoke hearts thoroughly and cut each
one in half. Mix the garlic with the oil and brush on to a non-stick baking
sheet.
2. Sprinkle the artichokes with half the basil and a little salt and pepper,
and place on the baking sheet. Spread the halved tomatoes with tomato puree
and the remaining basil, and place on the baking sheet.
3. Cook under the hot grill for a few minutes until they are beginning to
brown. Place one or two halved artichokes and a halved tomato on each roll,
then return to the grill to brown.
4. Leave to cool for a few minutes before serving.
5. If you like, you can put a slice of goat's cheese or soft blue cheese on
top of the roll before returning it to the grill.
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[RecipesAndMore] Sausage, Tomato And Potato Pie
Source: Carlton Food Network
Show Name: Alive Cooking
Recipe Archive: http://uk-recipes.com/
78 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements **
* Exported for MasterCook 4 by Living Cookbook *
Sausage, Tomato And Potato Pie
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories: Alive Cooking
Amount Measure Ingredient -- Preparation Method
450 g potatoes,peeled and boiled
6 Tbs single cream
100 g strong mature cheese,(cheddar, gouda)
2 tsp Dijon mustard
salt and pepper
450 g good-quality lean sausages
2onions,thinly sliced
2cloves garlic,finely chopped
1 Tbs olive oil
1 g can chopped tomatoes
2 Tbs tomato puree
1 Tbs chopped fresh basil
grated parmesan or sliced mozzarella cheese
1. Preheat the oven to 190C/375F/gas 5.
2. Mash the potatoes with the cream, mature cheese, mustard and seasoning to
taste.
3. Grill the sausages until golden brown. Slice and set aside. Gently fry
the onions and garlic in the olive oil until golden and soft. Add the
tomatoes, tomato puree and fresh basil. Bring to the boil and simmer for
minutes.
4. In a large ovenproof dish, arrange layers of the sausage, tomato and
potato mixtures, finishing with potato. Top with parmesan or mozzarella and
bake in the oven for 20-25 minutes or until the pie is golden brown on top
and heated through.
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[RecipesAndMore] Green Chutney
Source: BBC Food
Show Name: Indian Food Made Easy
Recipe Archive: http://uk-recipes.com/
39 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements **
* Exported for MasterCook 4 by Living Cookbook *
Green Chutney
Recipe By : Anjum Anand
Serving Size : -1Preparation Time: 0:30
Categories: Indian Food Made Easy
Amount Measure Ingredient -- Preparation Method
80g/2 3/4oz fresh coriander leaves
-- and stalks, washed
20g/ 3/4oz fresh mint leaves, washed
1garlic clove, peeled and roughly chopped
2.5cm/1in piece fresh ginger, peeled and
-- roughly chopped
1/2small onion, chopped
1-2 green chillies, or to taste,
-- seeds removed, chopped
15raw pistachio nuts, shells removed, chopped
2 Tbs lemon juice, or to taste
salt, to taste
3 Tbs water
1. Place all the ingredients into a food processor and blend until smooth
Comments: This goes well with all tandoori dishes and most North Indian
snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a
pinch of sugar for a green chutney as you'd find in restaurants, or add
desiccated coconut for a Southern flavour.
Recipe Author: Anjum Anand
Recipe Source: Indian Food Made Easy
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[RecipesAndMore] Vegetable Kebabs With Kiwi Sauce
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Vegetable Kebabs With Kiwi Sauce
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
8small new potatoes, boiled
125 g button mushrooms, (4oz)
1red pepper, cut into 2cm (1 inch) squares
1green pepper, cut into 2 cm (1 inch) squares
1large courgette, sliced
2small onions, peeled and quartered
25 g butter, melted (1oz)
3kiwi fruit, peeled and roughly chopped
salt and freshly ground black pepper
1. Arrange the prepared vegetables on 4-6 skewers.
2. Brush with half the melted butter and place under a preheated moderate
grill for 8-10 minutes, turning once, until cooked.
3. Meanwhile mash the kiwi fruit with a fork or place in a blender until
smooth.
4. Heat the kiwi fruit puree in a saucepan with the remaining butter and
seasoning to taste.
5. Serve the hot sauce with the kebabs. Delicious served on a bed of rice.
The kiwi sauce is also ideal to pour over cooked fish, chicken and meat.
Recipe Source: Sainsbury's Website
Author Note: A delicious accompaniment or light main course. Serve on a bed
of rice.
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[RecipesAndMore] Chinese-Style Baked Salmon Trout
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Chinese-Style Baked Salmon Trout
Recipe By : Sainsbury's Website
Serving Size : 6 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
1salmon trout weighing approximately 2lb, (900g)
1large clov garlic, crushed
1inch piece of root ginger, peeled and chopped finely
6spring onions, shredded
1 Tbs sunflower oil, (15ml spoon)
***FOR THE SAUCE ***
1 tsp cornflour, (5ml spoon)
3 Tbs dry sherry, (3x15ml spoon)
2 Tbs soy sauce, (2x15ml spoon)
3 Tbs water, (2x15 ml spoon)
1 Tbs white wine vinegar, (15ml spoon)
a few drops of Tabasco sauce
***TO GARNISH ***
coriander leaves, (optional)
***OVEN TEMPERATURE ***
Gas Mark 4 /350 F /180 C
1. Preheat the oven.
2. Clean and scale the fish, or have this done for you at the fish counter.
3. Mix the garlic, ginger and spring onions, and stuff the body cavity. Wrap
the fish in oiled double foil and seal it carefully. Bake for 25-35 minutes
or steam, without foil, for 20 minutes.
4. Blend all the sauce ingredients together in a small pan and slowly bring
them to the boil, stirring continuously.
5. Put the fish on a warmed serving plate, pour over the sauce and garnish
it with coriander leaves, if you like.
Recipe Source: Sainsbury's Website
Author Note: A whole fish served on a large platter makes a stunning main
course for any party. If you have a fish kettle, or a large bamboo or metal
steamer, this dish can be steamed instead of baked which will give the fish
a superior texture. Rainbow trout (one per person), or for a special
occasion a small sea bass, (when in season, in the summer) are suitable
alternative fish for this dish.
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Afelia (Pork In Red Wine)
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Afelia (Pork In Red Wine)
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
1 kgboned lean pork, (such as tenderloin), cubed (2lb)
2 Tbs coriander seeds, coarsely crushed
1 tsp black peppercorns, coarsely crushed
2sticks cinnamon
150 mlred wine, ( 1/4 pint)
6 Tbs sunflower or corn oil
1 pinch salt
1. Add the spices to the wine in a shallow dish then place the meat in this
marinade and leave overnight in the fridge.
2. Strain the meat, reserving the marinade.
3. Heat the oil and brown the meat all over. Add the marinade and salt,
cover and cook gently for 20-30 minutes or until the liquid has evaporated
and the meat is coated in a smooth sauce.
4. If necessary, cook uncovered for 10 minutes to reduce the sauce.
5. Serve with saut? or fried potatoes or on its own as a mezze.
Recipe Source: Sainsbury's Website
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James Lanka
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[RecipesAndMore] Frosted Honey Cake
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Frosted Honey Cake
Recipe By : Sainsbury's Website
Serving Size : 1 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
***GENERAL***
175 g butter, softened, or vegetable margarine,
-- plus extra for greasing (6oz)
175 g honey, (6oz)
175 g wholemeal flour, (6oz)
1 tsp bicarbonate of soda
3eggs, beaten
125 g sultanas, (4oz)
***FOR THE FROSTING***
250 g curd cheese, (8oz)
75 g honey, (3oz)
***TO DECORATE***
25 g walnut halves, (optional) (1oz)
1. Preheat the oven to 180 C, 350 F, Gas Mark 4 and grease two 18cm (7-inch)
diameter sponge tins.
2. Cream the butter or margarine in a bowl. Beat in the honey.
3. Mix the flour with the bicarbonate of soda and beat it into the creamed
mixture alternately with the eggs.
4. Fold in the sultanas and divide the mixture between the prepared cake
tins.
5. Bake the cakes for 20 minutes or until they are firm and have shrunk
slightly from the sides of the tins.
6. Cool them in the tins for 5 minutes and then turn them on to wire racks
to cool.
7. For the frosting, beat the curd cheese with the honey. Sandwich the
cakes together with half the mixture and spread the remaining mixture on
top.
8. If you wish, decorate the cake with walnut halves.
Recipe Source: Sainsbury's Website
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[RecipesAndMore] Pasta With Bacon, Black Olives Pesto
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Pasta With Bacon, Black Olives Pesto
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
2 ozpacks fresh egg tagliatelle
6 ozback bacon, derinded and cut into strips
1onion, chopped
1clove garlic, crushed
1jar red or green pesto
2 ozpitted black olives, chopped
salt and freshly ground black pepper
2 Tbs freshly chopped parsley
1. Cook the pasta following the pack instructions.
2. Fry the bacon for 3-4 minutes, then stir in the onion and garlic. Cook
for a further 3-4 minutes.
3. Stir in the pesto, olives, cooked, drained pasta and season to taste. Mix
well and serve immediately sprinkled with freshly chopped parsley.
Recipe Source: Sainsbury's Website
Author Note: Dried pasta could be used instead of fresh pasta, cook
following instructions on the pack. Delicious served with bread ciabatta and
a green salad.
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[RecipesAndMore] Devilled Sausages
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Devilled Sausages
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
1 Tbs olive oil
1onion, chopped
2cloves garlic, crushed
1 g pac economy sausages, (1lb)
1 g can chopped tomatoes, (14oz)
1green pepper, chopped
2 Tbs tomato puree
2 tsp English mustard
2 tsp white wine vinegar
1 dash tabasco
salt and freshly ground black pepper
***TO SERVE***
boiled rice and sprigs of parsley
1. Heat the oil in a saucepan, add the onion, garlic and sausages and cook
for 5-6 minutes, turning occasionally.
2. Add the tomatoes, pepper, tomato puree, mustard, vinegar, tabasco and
seasoning.
3. Bring to the boil and simmer for 6-7 minutes.
Recipe Source: Sainsbury's Website
Author Note: A quick, easy, to make and economical supper dish.
- - - - - - - - - - - - - - - - - -
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[RecipesAndMore] Middle Eastern Lamb Courgette Gratin
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Middle Eastern Lamb Courgette Gratin
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
1onion, sliced
1garlic cloves, chopped finely, up
, to 2
3 Tbs olive oil
1/4 tsp ground cinnamon
1/4 tsp allspice
300 g minced lamb, (10oz)
1 g can chopped tomatoes, (14oz)
300 g courgettes, sliced (10oz)
175 g conchiglie, (6oz)
50 g parmesan cheese, grated (2oz)
salt and pepper
1. Preheat the oven to Gas Mark 6/200 ?C/400 ?F.
2. Fry the onion and garlic in the oil for 5 minutes.
3. Add the spices and cook for 1 minute.
4. Add the lamb and cook for 5 minutes.
5. Add the tomatoes and courgettes and season.
6. Simmer for 10 minutes.
7. Cook the pasta in boiling salted water, according to the packet
instructions.
8. Drain.
9. Mix the pasta with the meat mixture and transfer to a 1.2 litre (2 pint)
greased ovenproof dish.
10. Sprinkle with the grated parmesan.
11. Bake in the oven for 10 minutes.
12. Brown under a hot grill for 2-3 minuets before serving.
Recipe Source: Sainsbury's Website
Author Note: A delicious Eastern pasta dish.
- - - - - - - - - - - - - - - - - -
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[RecipesAndMore] Boeuf Bourguignon
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Boeuf Bourguignon
Recipe By :
Serving Size : 4 Preparation Time: 0:20
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
For the casserole:
2 Tbs oil
1 kgdiced braising steak, dusted with seasoned flour
2cloves garlic, crushed
50 g shallots or baby onions, peeled
250 g smoked bacon, chopped
3 Tbs freshly chopped thyme
750 mlred Burgundy
500 mlbeef stock
300 g button mushrooms
freshly ground black pepper
To garnish :
sprigs of fresh thyme
1. Preheat the oven to 160°C, 325°F gas mark 3. Heat one tablespoon of the
oil in an ovenproof casserole and fry the steak for 8-10 minutes, stirring
occasionally, until browned. Remove and put to one side
2. Add the remaining oil, garlic, shallots, bacon and thyme to the pan and
brown over a medium heat.
3. Stir in the wine and stock, return the beef to the dish then bring to the
boil, cover and place in the preheated oven for 1½-2 hours, until the beef
is tender. Add the mushrooms, if using, 30 minutes before the end of the
cooking time.
4. Just before serving, add seasoning to taste and garnish with sprigs of
fresh thyme
Comments: A classic French dish ideal for entertaining. Serve with mashed
potato.
- - - - - - - - - - - - - - - - - -
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[RecipesAndMore] Italian Lettuce Soup
Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/
1500 recipes from the website of the UK supermarket chain now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Italian Lettuce Soup
Recipe By : Sainsbury's Website
Serving Size : 4 Preparation Time: 0:00
Categories: Sainsbury's
Amount Measure Ingredient -- Preparation Method
2round lettuces, separated into leaves
1large crisp lettuce, separated into leaves
3 Tbs olive oil
1/2onion, chopped
a handful of mixed fresh herbs, chopped finely
6thin slices coarse, crusty bread,
-- such as ciabatta, toasted lightly
salt and pepper
1. Blanch all the lettuce leaves together in lightly salted boiling water
for about 3 minutes. Drain, reserving the water. Tip the lettuce leaves
into a colander and leave to drain.
2. Heat the oil in a heavy-bottomed saucepan and fry the onion and herbs
together for about 6 minutes. Chop the drained lettuce leaves and add to
the fried onion and herbs. Stir carefully, then add the reserved water.
Stir, then bring to the boil, reduce the heat and simmer for about 20
minutes. Season with salt and pepper. Arrange the bread in a large, wide,
warmed serving bowl and pour the soup over the bread. Serve at once.
Recipe Source: Sainsbury's Website
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James Lanka
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[RecipesAndMore] Ostrich Steaks With Garlic Mash And Deep Fried Courgettes
Source: Carlton Food Network
Show Name: Aldo Friends
Recipe Archive: http://uk-recipes.com/
34 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Ostrich Steaks With Garlic Mash And Deep Fried Courgettes
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Aldo Friends New
Amount Measure Ingredient -- Preparation Method
2 g (8oz) ostrich steaks
1 kgpotatoes,(2.2lb)
2cloves garlic,crushed
courgettes
60 mlolive oil,(2fl oz)
50 g butter,(2oz)
1 Tbs brandy
200 mlsingle cream,(7fl oz)
25 g butter,(1oz)
salt and pepper
1 Tbs worcestershire sauce
125 mlred wine,(4 1/2fl oz)
1. Heat 2 tbsp of oil in a large frying pan, add the steaks and cook for 5
minutes on each side until golden brown.
2. Meanwhile, place the potatoes in a large pan and cover with water. Bring
to the boil, then cook for 20 minutes, drain and pass through a
mouli-legumes into a bowl add the salt, butter and garlic and mix well.
3. Thinly slice the courgettes and fry both sides in a griddle pan.
4. Remove the steaks from the pan. Wipe the pan clean, then melt the butter
in it and return the steaks. Add the brandy and ignite to flamb?. Once the
flames have died down, stir in the cream, worcestershire sauce and wine.
Simmer for 5 minutes until the sauce thickens.
5. Serve with the courgettes and garlic mash.
6. Converted by MC_Buster.
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James Lanka
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[RecipesAndMore] Fruits Of The Forest Tiramisu
Source: Carlton Food Network
Show Name: Aldo Friends
Recipe Archive: http://uk-recipes.com/
34 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Fruits Of The Forest Tiramisu
Recipe By :
Serving Size : 6 Preparation Time: 0:00
Categories: Aldo Friends New
Amount Measure Ingredient -- Preparation Method
600 mldouble cream,(1 pint)
250 g mascarpone cheese,(9oz)
8 Tbs caster sugar
6egg yolks
1 1/4 litershot strong black coffee,(2 pints)
1 Tbs Marsala wine
1 Tbs Tia Maria liqueur
450 g Savoiardi biscuits,(1lb)
450 g fresh fruits of the forest,(raspberries,
-- strawberries, redcurrants etc.) (1lb)
1. Place the cream in a bowl with the mascarpone cheese and half of the
caster sugar. Whisk well until the sugar dissolves and the cream is just
thick.
2. In another bowl whisk the egg yolks with the remaining sugar for about 10
minutes until the mixture is quite thick, light and fluffy. Using a large
metal spoon, fold in the egg yolk mixture into the mascarpone cheese. Mix
together the coffee, Marsala and Tia Maria in a shallow bowl.
3. To assemble the tiramis? spoon one third of the mascarpone mixture into
the bottom of a 1.8 litre (3 pint) dish that is 7.5cm (3 inch) deep. Taking
one biscuit at a time, dip half the biscuits into the coffee mixture and
arrange a single layer on the mascarpone. Top with half of the fruits.
Spoon another one third of the mascarpone mixture over the fruit and cover
with the remaining biscuits moistened with the coffee mixture.
4. Spread the remaining masarpone mixture on the top and finish with the
remaining fruits, arrange decoratively. Cover the tiramis? with cling film
and chill for at least 6 hours in the refrigerator to serve. Serve chilled.
5. Converted by MC_Buster.
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James Lanka
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[RecipesAndMore] Spaghetti Scoglio
Source: Carlton Food Network
Show Name: Aldo Friends
Recipe Archive: http://uk-recipes.com/
34 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Spaghetti Scoglio
Recipe By :
Serving Size : 8 Preparation Time: 0:00
Categories: Aldo Friends New
Amount Measure Ingredient -- Preparation Method
175 g mussels,(6oz)
175 g small clams,(6oz)
350 g spaghetti,(12oz)
10 mlextra virgin olive oil,(2 tsp)
25 g butter,(1oz)
1small red onion,peeled and finely chopped
2garlic cloves,peeled and crushed
1small fresh red chilli,seeded and finely chopped
2bay leaves
4cooked Mediterranean prawns in shell
4cooked crab claws in shell,thawed if frozen
15 mlbrandy,(1 tbsp)
50 mldry white wine,(2fl oz)
50 mlfish stock,(2fl oz)
30 mlchopped fresh flat-leaf parsley,(2 tbsp)
15 mlchopped fresh dill,(1 tbsp)
4fresh sage leaves,finely chopped
salt and freshly ground black pepper
1. Scrub the mussels and clams, scraping off any barnacles and pulling off
the beards. Discard any mussels and clams that remain open when tapped on a
hard surface. Set aside until required.
2. Bring a large pan of salted water to the boil. Add the spaghetti and
cook for 7 minutes, or according to the directions on the packet. Heat the
olive oil and butter in a large frying pan. Add the red onion and saut? for
2-3 minutes until just soft. Stir in the garlic, chilli, bay leaves and all
the shellfish. Cook for 1 minute. Quickly add the brandy and ignite to
flamb?. Once the flames have died down, add the wine and stock.
3. Cover the pan and cook for 3 minutes until the mussels and clams have
opened. Stir in the chopped herbs and season to taste with salt and freshly
milled black pepper.
4. Drain the pasta, then either mix it into the shellfish sauce, or divide
the spaghetti among the serving plates or bowls, piling it in a tall mound
in the centre, and spoon over the shellfish sauce.
5. Serve immediately, with more freshly ground black pepper.
6. Converted by MC_Buster.
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James Lanka
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[RecipesAndMore] Chicken Breast In Mustard Sauce
Source: Carlton Food Network
Show Name: Aldo Friends
Recipe Archive: http://uk-recipes.com/
34 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Chicken Breast In Mustard Sauce
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Aldo Friends New
Amount Measure Ingredient -- Preparation Method
5small chicken breast fillets
3eggs
10 mlbreadcrumbs
10chopped nuts
seasoning
***MUSTARD SAUCE***
double cream
sour cream
6 Tbs whole grain mustard
2 Tbs soy sauce
2 Tbs dried mustard
black and white pepper
2dry basil leaves
1. Dip the chicken in the eggs and then into the mixed breadcrumbs, chopped
nuts and seasoning.
2. Shallow fry the chicken just to crisp the the coating and put it in the
oven for 25 minutes until brown.
3. For the sauce:
4. Mix half of the creams and the other ingredients and heat for 15 minutes.
5. Serve with courgetts, butternut squash, and yellow squash.
6. Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Potted Salmon
Source: Carlton Food Network
Show Name: Antony's Scotland
Recipe Archive: http://uk-recipes.com/
37 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Potted Salmon
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Antony's Scotland
Amount Measure Ingredient -- Preparation Method
12 ozboned salmon,cold and skinned
3pounded anchovies
1/4 lbbutter
1 pinch mace
salt
cayenne pepper
1. Pound all the ingredients well and press into a dish. Cover with melted
butter, chill and serve with rolls or toast.
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James Lanka
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[RecipesAndMore] Kedgeree With Poached Eggs
Source: Carlton Food Network
Show Name: Antony's Scotland
Recipe Archive: http://uk-recipes.com/
37 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Kedgeree With Poached Eggs
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Antony's Scotland
Amount Measure Ingredient -- Preparation Method
2 lbs smoked haddock
parsley sprig
bayleaf
2lemons
peppercorns
2 ozbutter
4 ozonions,chopped
1 lblong grain rice
2 quartsfish stock
4hard-boiled eggs
salt and pepper
curry powder or grated nutmeg
parsley,chopped
1. Put the haddock with the parsley, bay leaf, 1 lemon cut into slices and a
few peppercorns into a pan. Cover with water, bring to the boil, and simmer
until tender.
2. Drain the haddock, remove skin and bone and flake the flesh. Melt the
butter in a deep pan and fry the onions gently for 5 minutes. Add the rice
and fish stock, bring to the boil and simmer for 20 minutes.
3. Stir the flaked fish into the rice with 3 sliced eggs, salt, pepper,
curry powder or nutmeg to taste. Add the juice of 1 lemon. Pile into a hot
dish and garnish with parsley and the remaining hard-boiled chopped eggs.
Serve with Parten Bree sauce.
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James Lanka
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[RecipesAndMore] Oyster Soup
Source: Carlton Food Network
Show Name: Antony's Scotland
Recipe Archive: http://uk-recipes.com/
37 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Oyster Soup
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Antony's Scotland
Amount Measure Ingredient -- Preparation Method
36oysters,unopened
1/2 pint
2medium potatoes,peeled and cut into small dice
7leeks,sliced and well washed
2 Tbs unsalted butter
generous sprig of thyme
1 liter fish stock
3 Tbs small croutons cut from day old bread
2 Tbs clarified butter
freshly ground white pepper
1/2 pint
4 Tbs finely chopped parsley
1. Open oysters over a bowl to catch all the juices. Strain juices and
reserve. Place oysters in a ceramic or stainless steel dish. Add reserved
juices and wine and refrigerate.
2. In a heavy based pan, sweat potatoes and leeks in butter with thyme for
10 minutes, stirring from time to time. Tip on fish stock and simmer until
vegetables are tender. Discard thyme sprig and puree soup in a blender.
3. Fry croutons in clarified butter until golden. Drain on kitchen paper.
Put oysters and juices in which they are swimming into a wide pan and warm
them briefly, just until the edges of the oysters start to frill. Strain
juices into soup and taste for seasoning.
- - - - - - - - - - - - - - - - - -
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[RecipesAndMore] Scotch Eggs
Source: Carlton Food Network
Show Name: Antony's Scotland
Recipe Archive: http://uk-recipes.com/
37 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Scotch Eggs
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Antony's Scotland
Amount Measure Ingredient -- Preparation Method
1/2 lbsausage meat
4 ozham trimmings
1/2onion,finely diced
1 Tbs shredded sage
1 Tbs chopped thyme
1gherkin,finely diced
1 Tbs finely chopped capers
6hard-boiled eggs
1/2 lbminced pork
anchovies
1. Firstly sweat off the onions. Place the ham, sausage meat and pork into
a food processor and pulse beat. Add in the sage, plus one raw egg, soft
thyme, the capers, anchovies, onion, anchovies and a little salt and pepper.
Pulse beat to combine together. Always remember to scrape down the sides to
make sure that everything gets mixed. Finally add the chopped parsley and
pulse beat again.
2. Remove all the mix from the blender and place on a side plate. Take a
handful of the mix and flatten it to fairly even shape. Then take a boiled
egg and place in the middle of the flattened mix and cover so that the egg
is encapsulated in its own little cocoon.
3. Having done this the next stage is to place the scotch eggs into a basin
of flour, then into whisked eggs and then into some golden bread crumbs.
Remember to cover all the surface area.
4. Once all of this has happened the eggs can be placed in the fat fryer for
-8 minutes to cook. Once the eggs have turned a healthy golden colour
remove them with tongs and place on a plate with a layer of kitchen paper
towel. Allow them to cool and then serve at room temperature.
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James Lanka
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[RecipesAndMore] Beetroot Bubble And Squeak
Source: Carlton Food Network
Show Name: Antony's Scotland
Recipe Archive: http://uk-recipes.com/
37 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Beetroot Bubble And Squeak
Recipe By :
Serving Size : 1 Preparation Time: 0:00
Categories: Antony's Scotland
Amount Measure Ingredient -- Preparation Method
2large onions
50 g unsalted butter
225 g beetroot,cooked and grated
175 g mashed potatoes,made with sour cream instead of milk
salt and freshly ground white pepper
1 Tbs plain flour
1 tsp horseradish
1. Cook the onions in half the butter for a few minutes until softened but
not coloured. Leave to cool.
2. Mix the beetroot with the potatoes, add the onions and season with salt
and pepper. Stir well. The mix will be a shocking pink colour. It can now
be fried as one large cake (the classic bubble) or shaped into small cakes.
3. Pre heat a frying pan. Dust the bubble cakes with a little flour and fry
in the remaining butter over a medium heat for about 4-5 minutes until
golden brown on each side.
4. Variations - this can become a black pudding and beetroot cake by dicing
and frying some black pudding and bacon (or pieces of sausage) and adding it
to the mixture before frying it. Serve with a fried egg on top and grilled
tomatoes.
5. To make potato and onion bubble, top it with slices of corned beef and
thick slices of tomato, season and dot with butter then pop under the grill.
If you're feeling really mad, top the lot with slices of cheddar and let it
melt over the bubble.
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James Lanka
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[RecipesAndMore] Chicken And Cashew Nut Stir-fry
Source: BBC Food
Show Name: Chinese Food Made Easy
Recipe Archive: http://uk-recipes.com/
52 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Chicken And Cashew Nut Stir-fry
Recipe By : Ching-He Huang
Serving Size : 4 Preparation Time: 0:30
Categories: Chinese Food Made Easy
Amount Measure Ingredient -- Preparation Method
For the chicken
1free-range egg
1 Tbs cornflour
pinch sea salt
500g/1lb 2oz skinless chicken breast fillets, sliced
300ml/10fl oz groundnut oil
For the stir fry
1onion, sliced
1yellow pepper, de-seeded, sliced into strips
1red pepper, de-seeded, sliced into strips
3 Tbs chicken stock
2-3 tbsp light soy sauce
2large spring onions, sliced
4 Tbs roasted cashew nuts
sea salt and ground white pepper
steamed jasmine rice, to serve
1. For the chicken, place the egg into a bowl, add the cornflour and a pinch
of salt and whisk well to combine. Add the chicken to the mixture and coat
well in the egg.
2. Heat a wok until smoking and add the groundnut oil. Fry the chicken for
4-5 minutes, or until golden-brown and crisp, then remove with a slotted
spoon and drain on absorbent kitchen paper.
3. For the stir fry, pour off all the oil from the wok, except for one
tablespoon. Reheat the oil over a high heat, add the onion and stir fry for
a few seconds. Add the yellow and red pepper slices and stir fry for one
minute, or until softened. Add the chicken pieces and stir fry for 1-2
minutes, then add the stock and soy sauce. Simmer for another minute, or
until the chicken is cooked through.
4. Stir in the spring onions and cashew nuts, season, to taste, with sea
salt and ground white pepper and transfer to a serving dish. Serve
immediately with steamed rice.
Recipe Author: Ching-He Huang
Recipe Source: Chinese Food Made Easy
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James Lanka
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[RecipesAndMore] Beef In Oyster Sauce
Source: BBC Food
Show Name: Chinese Food Made Easy
Recipe Archive: http://uk-recipes.com/
42 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Beef In Oyster Sauce
Recipe By : Ching-He Huang
Serving Size : 2 Preparation Time: 0:30
Categories: Chinese Food Made Easy
Amount Measure Ingredient -- Preparation Method
For the beef
350g/12oz beef fillet
1 tsp light soy sauce
1 1/2 Tbs oyster sauce
pinch sugar
salt and freshly ground black pepper
2 Tbs groundnut oil
3cloves garlic, finely chopped
1chilli, de-seeded, finely chopped
200g/7oz baby spinach leaves
1 Tbs Shaoxing rice wine or dry sherry
pinch dried chilli flakes
For the oyster mushrooms
1 tsp groundnut oil
100g/3 ½oz oyster mushrooms
dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce
1. For the beef, place the fillet in between two sheets of cling film and
bash with a meat mallet or rolling pin until half as thin. Slice the beef
into thin pieces and place into a bowl, then season with the light soy
sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set
aside.
2. Heat a wok until smoking and add one tablespoon of the groundnut oil,
then add the garlic and chilli. St
3. ir fry for a few seconds, then add the spinach leaves and toss for a few
seconds, until warmed through. Pile onto a large serving plate.
4. Place the wok back on the heat and add the remaining oil, then add the
beef slices and stir fry for 2-3 minutes, or until the beef is cooked to
your liking. Pour in the Shaoxing rice wine and sprinkle over the dried
chilli flakes. Pile the beef over the spinach leaves.
5. For the oyster mushrooms, heat the oil in the wok and add the oyster
mushrooms, stir frying for one minute. Add a small splash of water to create
some steam to help the mushrooms cook, then season, to taste, with the black
rice vinegar and light soy sauce.
6. Spoon the oyster mushrooms over the beef and serve.
Recipe Author: Ching-He Huang
Recipe Source: Chinese Food Made Easy
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James Lanka
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[RecipesAndMore] Chilli Chicken With Jasmine Rice
Source: BBC Food
Show Name: Chinese Food Made Easy
Recipe Archive: http://uk-recipes.com/
52 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Chilli Chicken With Jasmine Rice
Recipe By : Ching-He Huang
Serving Size : 2 Preparation Time: 0:30
Categories: Chinese Food Made Easy
Amount Measure Ingredient -- Preparation Method
For the sauce
4garlic cloves, finely chopped
2.5cm/1in piece fresh root ginger, peeled,
-- finely chopped
1red chilli, de-seeded, finely chopped
1/2red pepper, de-seeded, sliced into strips
2tomatoes, sliced
5 Tbs water
2 Tbs tomato ketchup
1 tsp light brown sugar
For the chicken
1 Tbs groundnut oil
250g/9oz skinless chicken breast fillets, sliced
1courgette, sliced into strips
1/2red or yellow pepper, de-seeded, sliced into strips
2 Tbs light soy sauce
2large spring onions, sliced lengthways
1. For the sauce, place all of the sauce ingredients into a food processor
and blend until smooth.
2. For the chicken, heat a wok until smoking and add the groundnut oil, then
add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add
the courgette and red pepper and stir fry for 1-2 minutes, then pour in the
sauce and bring to the boil. Cook for a further 2-3 minutes, or until the
chicken is cooked through.
3. Season with the soy sauce, and pile onto a serving plate. Garnish with
the spring onions and serve immediately.
Recipe Author: Ching-He Huang
Recipe Source: Chinese Food Made Easy
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James Lanka
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[RecipesAndMore] Roast Sweet Potato Chilli Chips
Source: BBC Food
Show Name: Chinese Food Made Easy
Recipe Archive: http://uk-recipes.com/
52 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Roast Sweet Potato Chilli Chips
Recipe By : Ching-He Huang
Serving Size : -1Preparation Time: 0:30
Categories: Chinese Food Made Easy
Amount Measure Ingredient -- Preparation Method
350g/12oz sweet potatoes, peeled and cut into chips
2 Tbs olive oil
1/2 tsp sea salt
1 tsp crushed dried chilli flakes or smoked paprika
freshly ground black pepper
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the sweet potato chips into a roasting tin and drizzle over the
olive oil and season with the salt, crushed dried chilli flakes and freshly
ground black pepper. Toss well to coat, then roast in the oven for 20-30
minutes, or until the sweet potato chips are crisp and golden-brown.
3. Pile onto a plate and serve immediately.
Recipe Author: Ching-He Huang
Recipe Source: Chinese Food Made Easy
- - - - - - - - - - - - - - - - - -
James Lanka
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[RecipesAndMore] Egg Fu Yung With Roasted Red Pepper And Sweet Chilli Sauce
Source: BBC Food
Show Name: Chinese Food Made Easy
Recipe Archive: http://uk-recipes.com/
52 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Egg Fu Yung With Roasted Red Pepper And Sweet Chilli Sauce
Recipe By : Ching-He Huang
Serving Size : 2 Preparation Time: 0:30
Categories: Chinese Food Made Easy
Amount Measure Ingredient -- Preparation Method
For the red pepper and sweet chilli sauce
1/2red pepper, seeds removed, flesh sliced into strips
olive oil, for drizzling
salt and freshly ground black pepper
5 Tbs sweet chilli sauce
1 tsp lime juice
For the egg fu yung
3 Tbs groundnut oil
1small handful shiitake mushrooms or
-- chestnut mushrooms, sliced
1red pepper, de-seeded and diced
75g/3oz smoked bacon, diced
5free-range eggs, lightly beaten
dash light soy sauce
pinch freshly ground white pepper
mixed salad leaves, to serve
1. Preheat the oven to 200C/390F/Gas 6.
2. For the red pepper and sweet chilli sauce, place the sliced pepper onto a
baking tray, drizzle with olive oil and season with salt and freshly ground
black pepper. Roast in the oven for ten minutes, or until softened, then
transfer to a food processor. Add the sweet chilli sauce and lime juice and
blend to a smooth paste.
3. For the egg fu yung, heat a wok until smoking and add the groundnut oil.
Add the mushrooms, red pepper and bacon and stir-fry for one minute, or
until crisp and golden-brown.
4. Add the stir-fry mixture to the beaten eggs and stir to combine.
5. Carefully wipe out any excess oil from the wok with kitchen paper. Place
the wok over a high heat and add the remaining oil, swirling to coat the
wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until
golden-brown on the underside. Flip the omelette over and cook for another
minute on the other side, or until golden-brown and cooked through. Season
with soy sauce and freshly ground white pepper. Slide onto on a warmed plate
and cover with foil. Repeat with the remaining egg mixture.
6. To serve, arrange the mixed salad leaves on a plate and place the
omelette to the side. Spoon over the red pepper and sweet chilli sauce and
serve immediately.
Recipe Author: Ching-He Huang
Recipe Source: Chinese Food Made Easy
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James Lanka
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