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CAWL
Cawl should be started the day before so that any fat can be skimmed off and all the flavours amalgamate.
Ingredients
2-3 lb. Welsh lamb best end of neck cutlets
1 large sliced onion
3 leeks
2 medium sliced carrots
1 medium parsnip
1 small swede turnip or 2 white turnips
2 tablespoons chopped parsley
6 small potatoes
salt and pepper
4 pints (8 cups) water
If in season cabbage, celery, etc., can all be used.
Method
Trim the meat of fat so far as possible, cover with cold water, add salt and pepper, bring to the boil, and simmer slowly for 1 hour, then leave it to get cold and skim off all the fat. Put in all the vegetables except 1 leek, the potatoes and half the parsley, cover and simmer very slowly for 1 hour, then add the potatoes cut in half and continue cooking for 20 minutes. Then add the remainder of the parsley, taste for seasoning and finely chop the remaining leek (green and white part) on top. Let it cook for not more than 5 minutes and serve. Some families treat it as a French pot-au-feu - that is, they serve the clear broth first, then the meat and vegetables as a second course. Traditionally Cawl was eaten in wooden bowls with wooden spoons so that there was no fear of burning the mouth. Serves 4-6.
TOFFEE & ICE CREAM CAKE
Ingredients 1 can of condensed milk.
1 cup of soft brown sugar or molasses
1/2 cup confectioners’ white sugar
1 1/2 cup softened butter
1 cup full fat milk (well it is a dessert)
2 cups of crushed digestive biscuits
1/2 cup of ginger biscuits
generous helping of vanilla ice cream
1 tsp ground ginger
1 tsp allspice
Method begin by slowly bringing the condensed milk to a light bubble. Add the soft brown sugar, ensuring it has all dissolved. Then add 1 cup of the softened butter and the white sugar.
gently simmer until the mixture thickens.
Set aside to cool.
In a bowl mix together the remaining butter, the allspice, ground ginger and the crushed digestives.
mould the biscuit mix into a round cake tin and refridgerate for 2 hours.
when the base has set, spoon a few scoops of the vanilla ice cream, followed by the thick, sticky toffee sauce. Dust with more ginger and place into the top shelf of a freezer.
remove from the freezer 10 minutes prior to serving and watch your guests drool.
Serves: 12
BRUSSELS, PARSNIPS & BACON
INGREDIENTS
Brussels Sprouts Finely Chopped
Parsnips Finely Chopped
Bacon Cubes
1 Desert Spoon Creamed Horseradish
1 Teaspoon English Mustard
2 Tablespoon's Oil
METHOD
Heat Oil in a large frying pan
Add Brussels Sprouts, Parsnips and Bacon and fry Gently
Add the horseradish and mustard and continue to fry until everything is tender
Serve with your Christmas Dinner Neil
Leek and Broccoli mini muffins
Makes 24 mini or 12 regular muffins
Ingredients
* 225g self-raising flour
* 100g mixed cooked broccoli or leeks
* ½ teaspoon salt and ground black pepper
* 75g Cheddar cheese, grated
* 175ml milk
* 1 egg
* 50ml olive oil
* 2 teaspoons English mustard
Method:
1. Preheat the oven to 200°C (400°F) mark 6.
2. Blend the cooked vegetables to a pulp in a food processor.
3. Combine the flour, vegetables, seasoning and half the cheese in a large mixing bowl.
4. Whisk together the milk, egg, mustard and oil and gradually pour this liquid into the dry ingredients. Mix gently and expect there to be some lumps.
5. Lightly grease a tray of 12 muffin moulds or 24 mini moulds. Half fill each one with the batter mixture and sprinkle with the remaining cheese.
6. Bake for 20 - 25 minutes or until each muffin has a puffed up. Remove and place on a cooling rack.
Chefs Tip:
For an indulgent breakfast serve with grilled bacon rashers, poached eggs and grilled tomatoes. NEIL'S PERFECT CURRY
Ingredients
900g Chicken Breast Fillets
600g can New Potatoes
2 Tblsp Vegetable Oil
3 Large Onion's
6 Tomatoes Quartered
1 Can Coconut Milk
1 Jar Medium Curry Paste
2 Tblsp Medium Curry Powder
4 Cloves of Garlic
3 Fresh Chillies
1 Tblsp Chilli Powder
1 Small Handful of chopped Curry Leaves
1 Tblsp Ground Turmeric
3 Cups of Sultanas
Method
1.Drain potatoes and set aside
2.Heat vegetable oil in a large pan and brown the chicken chunks
3.When nearly brown add onion garlic & chopped chillies
4.Add the quartered tomatoes and cook for a further minute
5.Add the coconut milk, curry paste, drained potatoes, curry leaves,
chilli powder, curry powder, turmeric, & Sultanas
6.Simmer for a further 15 minutes then give the potatoes a quick mash
with the back of a wooden spoon
7.Serve with Boiled Rice & Mango Chutney PRAWN STIR FRY Ingredients 2 tbsp olive oil
2.5cm piece fresh ginger, finely sliced into matchsticks
2 garlic cloves, finely sliced
1 tsp chilli flakes
400g raw king prawns
150g tender stem broccoli, trimmed
150g mange tout, sliced
4 tbsp sweet chilli sauce
Juice of 1 lime, plus lime wedges
Handful fresh coriander leaves
Toasted cashew nuts, to serve Method 1. Heat the oil in a pan or wok over a high heat and stir-fry the ginger, garlic and chilli flakes for a couple of minutes, then add the prawns and cook for 2-3 minutes until pink. Remove from the pan and set aside.
2. Add the broccoli to the pan with a splash of water and cook for 2-3 minutes, then add the mange tout and stir in the sweet chilli sauce, lime juice and coriander.
3. Return the prawns to the pan, mix well, then sprinkle with the cashew nuts and serve with steamed rice and lime wedges to squeeze over. Serves: 4
Preparation Time: 10 mins
Cooking Time: 10 mins Orange Dijon Glazed Chicken Breast Recipe
Ingredients
4-8 chicken breasts 1/2 gallon Orange juice 1 cup white wine 1 cup Dijon mustard 1 cup minced shallots 1/2 cup minced garlic 1-2 whole oranges 1 Tablespoon sugar 1 Tablespoon black pepper 1 tablespoon chopped thyme or rosemary your preference (optional)
Method
Chicken – Lightly coat chicken breasts in olive oil then season with salt and pepper
Place chicken into pan and sear lightly until browned 2-3 minutes
Flip chicken over and place into oven preheated at 350 degrees. Cook thoroughly until juices run clear when punctured
Glaze – Coat the bottom of a pot with olive oil and sauté minced garlic and shallots lightly until fragrant. About 3 minutes
Add white wine and reduce to au sec (almost dry). Stirring occasionally
Add orange juice and continue reducing by half
When reduction reaches halfway whisk in mustard, sugar, and pepper
If glaze is not at the desired thickness, a slurry may be used to thicken. Remember glaze will thicken when it cools
Remove glaze from heat strain out garlic and shallots
Stir in chopped thyme
Coat chicken with generous amount of glaze and Grate small amount of zest over the glazed chicken. 1-2 thin slices on top of each makes a nice garnish, or if you prefer a twist of the peel
Serves: 4-8
Preparation Time: 20 minutes
Cooking Time: 45 minutes CHOCOLATE BROWNIES
Who doesn’t like chocolate brownies? Take a look at the recipe for a great brownie, serve with ice cream or single cream and enjoy.
Ingredients
100 gms dark chocolate 110 gms butter 225 gms sugar 100 gms walnuts 2 large eggs, beaten 50g flour 1/2 tsp baking powder 1 tsp salt
Method
1. Pre heat the oven to 180*C (Gas 4), Chop up the chocolate into small pieces and chop the walnuts. 2. Melt the chocolate and butter on a low heat. 3. Mix in the melted butter/chocolate and sugar into a large bowl. 4. Add beaten eggs to the mixture. 5. In a separate bowl mix the flour with the salt and baking powder, then add to the main mixture. 6. Stir well. 7. Place the mixture onto a baking tray (greased). 8. Bake in the oven for around 30 minutes making sure you do not over cook it. The outside should be crisp with the insides remaining sticky. 10. Leave for 5 mins to cool, use some icing sugar to dust then cut into squares.
Serves: 15 pieces Preparation time: 20 mins Cooking time: 30 mins Oven baked Trout with Horseradish Stuffing and a Spinach Mash
Serves 4 Prep time: 15mins Cooking time: 20mins
Ingredients
4 whole rainbow trout, trimmed 100g fresh breadcrumbs 2 tsp horseradish sauce 2 tsp tarragon, chopped 1 lemon 150 ml White wine 150 ml Fish stock 750 gm Charlotte potatoes, cooked 350 gm Baby leaf spinach 150 gm green beans 1 medium onion, peeled and sliced 2 cloves garlic, peeled and crushed 1-bunch chives 2 tsp sesame oil 2 tsp sesame seeds
Method
Wash the fish thoroughly, removing any slime and blood, then pat dry with kitchen paper.
Line a deep baking tray with foil, leaving a large flap to one side.
Lightly grease the foil, then mix the fish stock and wine together and pour a little into the tray.
Mix the breadcrumbs, horseradish and tarragon together, and then stuff the fish with the mix.
Lay the fish into the tray, sprinkle over the onion, garlic and any tarragon stalks, then top up with the wine and stock.
Fold the flap of foil over and seal tightly.
Bake in a pre-heated oven at 200 C for 15 minutes.
Meanwhile, blanch the beans in boiling water, drain and then toss with sesame oil and sesame seeds, keep warm.
Warm a pan over a moderate heat and add the butter.
Add the potatoes and roughly crush with a fork.
Add the spinach and cook until the spinach starts to wilt.
Remove the fish from the oven, drain from the liquid and serve with the spinach mash and beans, sprinkled with chopped chives.
Ingredients 15ml (1 tbsp) Sunflower Oil
1 onion, finely chopped
200g (7oz) leftover potatoes, cubed
2 tomatoes, skinned & chopped
15ml (1 tbsp) fresh basil or parsley, finely chopped
Yolks of 2 Eggs
2 Eggs
150ml (1/4 pint) Fresh Whole Milk
Salt and freshly ground black pepper Method 1. Heat oil in a large heavy-based frying pan, add the onion, cook until softened. Add the potatoes, tomatoes and basil. 2. Beat the yolks, eggs and milk together, season. Pour into the pan and stir until beginning to set. 3. Place under a hot grill and cook until lightly golden and set on top. Serve cut into wedges. Serves: 2-4
Preparation time: 10 mins
Cooking time: 15 mins
Monkfish & Asparagus with Thai Sauce Recipe
Ingredients
2 fillets monkfish
100ml olive oil
6 asparagus
1/2 red chilli (deseeded)
1/2 onion (finely diced)
10g of grated ginger
2 lemon grass(diced)
50g butter
250ml coconut milk
1litre fish stock
Method
1. In a sauce pan melt butter and sweat onions, lemon grass and chilli
(no colour).
2. When sweated and the fish stock bring to boil and reduce by a 3rd.
3. As the stock boils in a sauce pan boil the asparagus leave for 3-5
mins until soft.
4. In a frying pan add oil leave to heat up until really hot place
fillets gently in the pan cook on each side for 5 mins.
5 Whilst keeping an eye on the fish gently pour and stir in coconut milk
and leave to boil for 3 mins and your done u can garnish this dish with
lemon zest and fondant potatoes
Serves: 2
Preparation Time: 10 mins
Cooking Time: 25 mins
Stuffed Chicken with Stilton bacon and Sauce Recipe
Ingredients
2 chicken breasts
250g of Stilton cheese
4 slices of streaky Smokey bacon
2 table spoons of plain flour
2 table spoons of cooking oil
Half a pint of milk
2 jacket potatoes and salad
Method
Slice and make a pocket in the chicken breasts,
Cut 200g off the Stilton and cut into 2 slices, put inside chicken
breasts, wrap 2 pieces of bacon around chicken breast
Put on oven tray, place in preheated oven at 180c,for 40 mins or until
golden brown.
Place washed potatoes in microwave until cooked, in sauce pan add 1oz of
butter and 2 table spoons of oil heat until butter melts, then add your
flour, stir and cook for 1 min., stirring at all times add your milk
until a thick consistency.
With the remaining 50g of Stilton add in sauce and stir and turn off
heat, take out jacket potatoes from microwave and put under grill 2
crisp, with the juices from the chicken breasts from the oven tray add 2
sauce and stir, serve jacket potatoes chicken and sauce pour sauce over
chicken and serve with salad, (absolutely delicious)
Serves: 2
Preparation Time: 10 mins
Cooking Time: 45 mins Microwave Mug Cakes Recipe
Ingredients 4 table spoons of self raising (SR) flour 4 table spoons of caster sugar 2 table spoons of coco powder 1 medium egg (free range tastes better!) 3 table spoons of milk 3 table spoons of vegetable/sunflower oil Vanilla essence 3 table spoons of chocolate chips (optional) and/or a “magic ingredient” if you want such as orange zest, raisins or a drink such as orange juice or an alcoholic drink. a large mug and a microwave is needed Method Add the flour, sugar and coco powder to the mug and mix. Use the largest mug you have to avoid it overflowing in the microwave oven Crack the egg of the side of the mug and add to the mixture. Mix in as much as you can but do not worry if there is still dry mix left. Add all the other ingredients apart from the chocolate chips (if you are adding) and mix until smooth and add the chocolate chips and/or your “magic ingredient” and mix Centre your mug in the middle of the microwave oven and watch it rise for 3-5 mins. Either eat out of mug or tip onto plate and serve with cream or ice cream. YUM Serves: 1-2 (1 is a big portion for a single person so could be shared) Preparation Time: 1 min Cooking Time: 3-5 min Scrumpy Chicken Pie Ingredients 500g Jus-Rol All Butter Puff Pastry – thawed (Use standard puff if you can’t find All-Butter) 400g Leeks (around 3 large Leeks) Halved lengthways and sliced 450g Organic Free Range Chicken Breast Skinned and Cubed 250ml Scrumpy Cider or your favourite local cider 225g Bramley Cooking Apples – peeled and diced 50g Butter Few sprigs of Thyme Salt and pepper to season Beaten egg to glaze Method 1. Sautée prepared leeks in butter until just tender. Remove with slotted spoon. Add chicken to pan and seal on all sides. Add cider and half the thyme to pan, bring to boil and simmer for 5 minutes. Stir in prepared apples and cooked leeks, season with salt and pepper, then leave to cool. 2. Preheat oven to 220ºC (200º for fan assisted ovens)/425ºF/ Gas M7 3. Divide cooled filling between dishes, then divide pastry into four equal pieces and roll to fit the specific dish size. Brush rims of dishes with beaten egg then top each dish with pastry, pressing down sides to seal. Trim of any excess. 4. Brush with beaten egg then sprinkle with remaining thyme. 5. Bake for 15-18 minutes or until the pastry has risen and is golden brown. Crushed Peach Preserve
Ingredients
2 x 410g Cans of Peach Slices in fruit juice
1kg Jam Sugar
Knob of Butter
Method
1. Place the peaches with their juice in a preserving pan. Crush the
fruit with a potato masher then stir in the Jam Sugar. Heat gently,
stirring continuously, until the sugar has dissolved. Do not
allow too boil.
2. Add the knob of butter, then still stirring, increase the heat and
bring to a full rolling boil, one that bubbles vigorously, rises in the
pan and cannot be stirred down. As soon as this stage is reached,
start timing.
3. Boil for 4 minutes only. Remove from the heat. Pot and cover in the
usual way.
Serves: 1.4kg
Preparation Time: 10 minutes
Cooking Time: 30 minutes Smoked Haddock Risotto Recipe
Ingredients:
100g spinach
2 chicken oxo cubes
One packet of risotto rice
One fillet (skinless) haddock
One onion diced
2 knobs of butter
Method:
Firstly preheat the oven to maximum heat and add the butter and onion.
Stir for about 3 minutes
next add the rice
then boil water and add to the oxo cubes.
Keep continuously adding one ladle at a time of the oxo cube for 18
minutes DO NOT ADD ALL AT ONCE.
In the last 5 minutes of the 18 add your spinach and Haddock (chopped)
Serves: six
Preparation Time: 10
Cooking Time: 20 Chicken Biryani Curry Recipe
Ingredients
1/2 tsp salt
red chilli powder according to taste
turmeric powder according to taste
1 chicken
2 onions
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp chopped coriander
6 cardamoms
6 cloves
1/2 tsp cinnamon powder
350 ml yoghurt
500 gm half cooked rice
3 tbsp oil
Method
Grind all ingredients except chicken and rice. Marinate the chicken in
the mixture for 2-3 hrs.
Heat oil in a pan. Add the marinated chicken and cook until tender.
Take a heavy pan and arrange the chicken and rice in layers. Squeeze a
lemon on the top layer and scatter browned onions.
Seal the pan with a lid and cook over a very slow flame for 40-50 minutes.
Serve hot
Serves: four
Preparation Time: 2-3 hours
Cooking Time: 1.5 Hours Beef and Potato Stir fry Recipe
Ingredients
225g/8oz lean rump or sirloin steak, cut into 10cm/4inch strips
450g/1lb potatoes, peeled and cut into bite-sized chunks
15ml/1tbsp sunflower oil
1 onion, peeled and sliced
1 large garlic clove, peeled and finely chopped
1 yellow or red pepper, cored, deseeded and sliced
50g/2oz mushrooms, sliced
75ml/5tbsp good, hot beef stock
45ml/3tbsp hoi sin sauce
15ml/1tbsp sweet sherry
Salt and pepper
15ml/1tbsp freshly chopped parsley
Method
1. Boil the potatoes for 6-8 minutes, or until just cooked, drain and set aside.
2. Heat the oil in a large non-stick frying pan or wok until
really hot and cook the beef strips for 1 minute. Add the vegetables and cook for 4-5 minutes, stirring frequently.
3. Mix together the stock, hoi sin sauce and sherry, add to the pan, season and heat through for 1 minute.
4. Garnish with the parsley and serve with green vegetables.
Serves: 2
Preparation time: 15 minutes
Cooking time: under 15 minutes
Quesadillas Recipe
Ingredients
2 red peppers
1 red onion
4 tomatoes
8 tortilla wraps
100g (3 ½oz) Philadelphia cheese.
50g (1¾oz) mature
Cheddar cheese
120ml (8tbsp) sweet corn
¼ cucumber
120ml (8tbsp) natural yoghurt
Method
1. Finely slice the red peppers and onion, dice the tomatoes, and gently
fry in a little oil until softened.
2. Spread the Philadelphia onto four of the tortillas, divide the red
pepper mix between them, grate the cheese and sprinkle over. Top with
the remaining tortillas.
3. Finely chop the cucumber, mix with the sweet corn and yoghurt.
4. Heat a griddle or frying pan, cook the quesadillas one at a time for
few minutes on each side. Take care when turning them over.
5. Serve cut into wedges topped with the sweet corn, cucumber and yogurt
relish.
Serves: 4
Preparation time: 20 mins SPAGHETTI BOLOGNESE
Ingredients
500g Minced Beef
1 chopped onion
180g chopped carrots
1 tbsp olive oil
2 chopped celery sticks
2 tins chopped tomatoes
large squirt of tomato puree
1 clove crushed garlic
2 beef stock cubes
2 bay leaves
400g dried spaghetti
150ml red wine
Method
1. Heat the olive oil in a large saucepan over a medium heat, add the
minced beef and cook until browned.
2. Add the onion, carrots, garlic and celery. Cook these until they are
slightly soft, but make sure they do not brown.
3. Add the tomatoes, tomato puree, stock cubes made up with 150ml
boiling water, wine and the bay leaves, stirring as you go.
4. Bring the heat down to a low level and cook until the carrots and
celery are soft, this can take anything up to 1 hour 30 mins.
5. For a really rich flavour make sure you stir the sauce to break up
the minced beef and the tomatoes, this can also be done with a potato
masher if you wish. Take out the bay leaves just before serving.
6. Cook the spaghetti as per the instructions on the pack. Drain and
serve with the bolognese sauce, garnish with parmesan cheese, and if you
wish, some basil leaves.
Serves: 4-6
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes SHEPHERD'S PIE Ingredients 455g Lamb mince 1 chopped red onion 115g Carrots diced 2 tbsp plain flour Tomato ketchup Brown sauce 1 Stock cube 675g Peeled potatoes 30g Butter 4 tbsp Creme Fraiche Salt and pepper. Method 1. brown the mince, onion and the carrots in frying pan for around 10 minutes, Stir the mince constantly until it is cooked 2. Drain of any excess fat, stir in the flour, tomato ketchup and brown sauce. 3. Put the stock cube in 150ml of water until it completely dissolves, once it has done, add it to the pan. 4. Cover the pan and simmer for around 20 minutes. Add more water to the pan if it looks like it is getting a bit dry. 5. While this is cooking, cut the potatoes into even pieces and boil them for around 15 mins, or until you can easily push a knife through them. 6. Mash the potatoes with butter and Creme Fraiche. Season with salt and pepper. 7. Heat up the oven to 190*C, 375*F or Gas 5. 8. Season the mince put into an oven-proof dish. 9. Top the mince with the mash potato, and bake for 20 - 25 minutes. Serve as soon as it is out of the oven. Serves: 4 Preparation time: 20 mins Cooking time:
Here is my Recipe
TUNA PASTA SALAD
Ingredients
100g tuna
100g pasta
1/4 cucumber
1/2 tomato
1/4 or 1/2 lettuce
1 small carrot
Method
1.Start by cooking the pasta on the hob for 10-15 mins (check the packet instructions)
2.While the pasta is cooking start chopping all the other ingredients
3.once the pasta has cooked take the pasta out and use a colander and
cool the pasta by running it under a tap
4. Now add in your tuna
5. Mix all the ingredients together then you are done
Preparation time: 10mins
Cooking time: 10 - 15mins
Serves: 2 to 4
MENU for the 18th MARCH HEARTY IRISH STEW
Ingredients
1.2kg lamb-neck chops
500g onions
600g peeled potatoes
400g large carrots
2tbsp vegetable oil
2tbsp plain flour
Sea salt and pepper
Water or light stock
1tbsp chopped parsley
thyme parsley sprigs for serving
Method
Pre-Heat an oven to 180C/Gas 4. Trim the excess fat from the lamb chops. Slice the onions. Peel and slice the
potatoes and carrots.
In a large frying pan heat the vegetable oil. Coat the lamb chops evenly in flour, salt and pepper, and lightly brown. Transfer to a large, flameproof casserole dish, and toss the onions and carrots in the fat.
Layer the onions, carrots, thyme, parsley, salt, pepper and half of the potatoes on top of the lamb, and top with the water or stock to almost cover.
With the remaining potatoes, arrange on top, season well, and bring to the boil.
Cover the dish and bake in the oven for up to 2 hours until it is tender. Scatter with extra parsley and serve the stew immediately.
Serves: 2-3
Preparation time: 20 mins
Cooking time: 2 hours 11 March 2009 SALMON PIE Ingredients corn flake crumbs parmesan cheese butter or margarine onion pepper chopped celery salmon evaporated milk eggs french mustard lemon juice pepper oregano Method preheat oven to 180*C combine first three ingredients and press firmly into a 23cm pie dish and refrigerate for 30 minutes then bake in oven for ten minutes. In a pan melt extra butter and saute onion, green pepper and celery until tende. Spread vegetables over pie base, flake salmon and spread evenly over over vegetables. Combine thoroughly evaporated milk, eggs, mustard, lemon juice and season to taste then pour into pie dish. Sprinkle with oregano and bake in oven 180*C for 35 minutes. Serve with steamed carrots and brocoli. Serves : 5 Preparation time: 20 mins Cooking time: 45 mins Today is a student recipe
_*Apple & Cheese Chops*_
/Ingredients/
1. Pork chops (1 large or 2 small per person)
2. Grated extra-strong cheddar cheese (you can use strong but try & stay
away from mild as it's usually really greasy & tasteless)
3. Garlic olive oil (optional)
4. Applesauce
5. Salt & pepper
/Method/
1. Using kitchen scissors snip into the fat of the chop. The cuts should
be around 3 cm's apart.
2. Drizzle over a little oil and rub salt & pepper into the meat
**tip** rub extra salt into the fat as this will make it nice and crispy
but be careful not to add too much as the cheese is salty to!
3. Spread the applesauce evenly over 1 the top of the chop (about 2
teaspoons per chop)
4. Sprinkle over a small handful of cheddar and place in the oven/on the
grill until the cheese melts & turns golden brown & the pork is cooked
through.
**tip** the pork is allowed to be eaten when still very slightly pink
although I prefer it to be grey.
5. Serve & enjoy! Here is my recipe for Wednesday 25th February _*Kath's Crumbly and Moist Carrot Cake
*_
/Ingredients/
375g caster sugar
250g butter (unsalted)
4 medium sized eggs
450g grated carrots
1 orange (juice of)
150g chopped almonds
2 grated orange rind
250g plain flour
2 tsp bicarbonate of soda
1 tsp mixed spices
1 tbsp vanilla essence
pinch of salt
/Icing/
225g soft cheese
65g unsalted butter
(make sure both butter and cheese are at room temperature)
400g sifted icing sugar
1 tsp vanilla essence
_*Method*_
1. Heat up an oven to 180C/350F/Gas 4.
2. Grease a 23cm/9in cake tin.
3. Beat the butter, orange rind and sugar until fluffy.
4. Add the eggs (not too fast), beat them well one by one before adding
the rest.
5. Add the grated carrot and chopped almonds.
6. Add the vanilla essence and orange juice.
7. Sift the flour, bicarbonate of soda, spice and salt together, then
mix this into the cake mixture.
8. Move the mixture into the prepared spring-form tin and bake in the
oven for about 45 mins to 1 hour. To check if the cake is ready, insert
a skewer into the middle of the cake, if this comes up quite clean, then
the cake should be done.
9. For the preparation of the icing, cream the cheese and the butter
together until they are nice and smooth.
10. Add the icing sugar and vanilla essence, and mix until smooth. This
frosting should be quite rich
11. Spread the icing generously over the top of the cake and you are done!
Serves: 10-12
Preparation time: 30 mins
Cooking time: up to 1 hour
Bill's Belly Busting Beef Burgers
Ingredients
400g mince beef or lamb
2 onions
A few drops Worcestershire sauce
A few leaves of parsley
Juice of 1 lemon
Baps for the burgers (optional)
Making Method
1. Chop onions
2. Mix with other ingredients
3. Fry on medium heat for 10 minutes.
4. Serve and enjoy!
Total Preparation Time: 10 minutes
Total Cooking Time: 10 Mins
Italian Style Chicken Recipe*_
/Ingredients/
For Four people
12 Chicken thighs skin on
1/2 Bottle Chianti red wine
8 bay leaves
2 good sprigs of rosemary
6 Anchovy fillets
Handful of green stoned olives
3 cloves garlic
2 x 400g tinned tomatoes
Salt and pepper
Flour for dusting
/Method/
1. In a large bowl pour in the wine, add bay leaves, rosemary, and just
one garlic clove crushed. Add the chicken thighs and give a good mix
round and marinade for at least 30 minutes overnight ideal.
2. Strain the chicken saving the marinade and herbs, pat dry the chicken
an coat in flour removing excess, heat a good frying pan with olive oil
and seal of the chicken till nicely browned, add this to a casserole
dish and set a side.
3. in the same pan add a touch more olive oil if required and lightly
fry the remaining two garlic cloves sliced until lightly browned and the
chopped anchovy, tomatoes, olives and the marinade bring to boil and
pour over the chicken add a lid and cook on gas mark 7 for 1 1/2 hours
carefully strain excess fat of tap and season if required.
4.I like to serve this with cannelloni beans and some nice creamy mash.
WONDERFUL!
Serves: four
Preparation Time: 15 Mins
Cooking Time: 1.5 Hours
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