Mexican

Tortilla ( makes  8 large) Fine Cornmeal / 00 flour 450g / 1lb Salt Pinch Olive Oil 2 Tablespoons Tepid Water 600ml / 1 1/4pt Mix the flour, salt and olive oil. Add the water slowly, kneading for about 5 minutes until soft and slightly sticky. Cover with a damp cloth and leave. Divide into … Continue reading “Mexican”

Cooking with Beer

Hot and Sour Singha Soup (serves 1) Soya sauce 1 tablespoon chicken 30g / 1oz Vegetable stock 112ml / 1/4pt Lemongrass ¼ stick Mushrooms 2 Spring onion ½ Coriander 1 sprig Red chilli ½ Lime ½ Singha beer splash Fish sauce 1 tablespoon Beat the lemon grass with the back of your knife to extract … Continue reading “Cooking with Beer”

Soup

Butternut Squash Soup (serves 1) Butternut squash ¼ large one or ½ small one Onion ¼ Garlic ½ clove Orange ¼ Parsley sprig Vegetable stock 150ml / 1/3 pt Peel and chop the squash. Chop the onion and garlic. Sauté the onion and squash in a pan with a little oil for 3 minutes. Add … Continue reading “Soup”

Pasta

Fresh Pasta (makes 1kg) Tipo “00” pasta flour/extra for dusting 500g Maldon salt 1 tea sp Eggs 4 large Egg yolks 6 large Semolina flour for dusting 50g Put flour and salt in processor. Add eggs and egg yolks, pulse until the pasta comes together into loose ball of dough. Knead dough with semolina or … Continue reading “Pasta”

Scottish – 4

Carrot and Coriander Soup (serves 1) Carrot 1 large coriander 1 sprig onion 1 medium Chicken stock 112ml / 1/4pt garlic 1 clove Dice the onion and garlic. Chop the carrot. Smash the garlic. Sweat the onion for 2 minutes, then add the garlic and carrot and cook for 2 more minutes. Add the stock … Continue reading “Scottish – 4”

Side Dishes – Vegetables

Asparagus Hollandaise asparagus 8 spears Salted water   White wine vinegar Splash onion ¼ butter 250g / 9oz Eggs 4 Peel and trim asparagus. Clarify butter. Separate the eggs – you only need yolks. Boil the asparagus for 2 minutes. Reduce vinegar and onion to a syrup. Clarify butter. Add reduction to yolks. Whisk over … Continue reading “Side Dishes – Vegetables”

Vegetarian – 3

Guacamole (serves 4) Tomato 1 Limes 2 Ripe Avocado 3 Onion ½ Ground Cumin Pinch Chilli To Taste Coriander 4 Sprigs Skin, de-seed and chop tomato. Chop coriander. Chop onion. Juice limes. Dice avocado flesh. Mix with lime juice then mash. Add onion, cumin, chilli and coriander. Serve with tortilla chips and batons of raw … Continue reading “Vegetarian – 3”

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