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”
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”
Profiteroles (serves 6) Butter 75g / 3 oz plus extra for greasing Plain flour 75g / 3 oz plus some for dusting Milk 6 tablespoons Water 6 tablespoons Eggs 2 Double cream 200ml / 7 fl oz Chocolate 100g / 3 oz Caster sugar 50g / 2 oz Soften the butter. Grease a baking tray … Continue reading “Pies & Pastry – Sweet”
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”
Shortcrust Pastry (approx. 10 tarts – 10cm diameter) Unsalted butter – soft ½ lb Plain flour 1 lb Salt Pinch Eggs 2 medium Rub salt, flour and butter together until crumble-like in texture. Handle as little as possible. Beat eggs and add to the mix to form a ‘roll-able’ paste. Let it rest for ½ … Continue reading “Pies and Pastry – Savoury”
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”
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”
Dauphinoise Potato (serves 8) maris piper potatoes 1.25kg / 2 1/2 lb garlic 2 cloves milk – full cream 300ml / 10 fl oz cream – double or whipping 300ml / 10 fl oz parmesan 30g / 1oz Grate the parmesan. Peel and slice the potatoes to 1/2cm thick. Smash the garlic and mix with … Continue reading “Side dishes – Potatoes”
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”
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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