Ingredient :
olive oil
sea salt and freshly ground black pepper
500g carrots, peeled
2 bulbs of fennel, peeled and quartered
400g parsnips, peeled
350g beets, larger ones cut into chunks
350g baby turnips
juice from 1 clementine, squeezed halves reserved
a couple of sprigs of fresh rosemary, leaves picked
a few sprigs of fresh thyme, leaves picked
juice of ½ a lemon
a lug of white wine vinegar
a couple of sprigs of fresh sage, leaves picked and torn
a small teaspoon of honey
a good couple of lugs of balsamic vinegar
a few sprigs of fresh oregano or marjoram (if you can get it)
a couple of good lugs of red wine vinegar
5 fresh bay leaves
Method :-
Note : If you want to prepare the vegetables the day before and just keep the roasting tray in a cold place that will be fine because the acid and oil will keep them from discolouring.
1. Chop big vegies in half.
2. Parboil all your veg together, except for the beets. Cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes until you’ve got part-cooked, softened bendy vegetables, and then drain in a colander and leave to steam dry.
3. Put beats in cold water and cook for around 20 to 25 minutes.
4. Get yourself a small tray, and use it to mix up each set of vegetables with their own gorgeous flavours, a few good lugs of oil and a good pinch of salt and pepper.
5. Toss the carrots, clementines and rosemary together first and move them to a larger roasting tray so they’re all together.
6. Then mix your fennel with its flavours and do the same
7. When you get to the parsnips, keep the honey back for later
8. Make sure each group of veg is separate in the roasting tray. Cover the tray with tin foil and keep in the fridge or the garage until your turkey is out of the oven and resting.
9. When you are ready to cook them, preheat your oven to 190ºC/375ºF/gas 5. Roast the vegetables in the hot oven for 50 minutes to 1 hour until they are golden, crispy and beautiful looking.
10. Five minutes before they are ready to come out of the oven take the tray out, drizzle the honey over the parsnips and jiggle the tray so they are nicely coated. Pile all the veg up on a platter so they sprawl and hang all over the place.
Sunday, December 20, 2009
Tuesday, December 1, 2009
carrot fritters
Ingredients :-
1/2 cup plain flour
1/4 tsp cumin
1/4 tsp tumeric
1/4 tsp ground coriander
1 beaten egg
125 ml soda water
grated carrot
roughly chopped green onion,
chilli
coriander
Method :-
1. sieve flour, cumin, tumeric and ground coriander
2. add in egg and soda water
3. add in carrrot, green onion, chilli and coriander
4. fry in spoonful batches
1/2 cup plain flour
1/4 tsp cumin
1/4 tsp tumeric
1/4 tsp ground coriander
1 beaten egg
125 ml soda water
grated carrot
roughly chopped green onion,
chilli
coriander
Method :-
1. sieve flour, cumin, tumeric and ground coriander
2. add in egg and soda water
3. add in carrrot, green onion, chilli and coriander
4. fry in spoonful batches
Szechuan eggplant
Ingredients
1 eggplant
1 tsp garlic
1 tsp ginger
2 tsp chilli paste
spring onion chopped
2 tsp chilli oil
chicken stock
sugar, vinegar, salt, chicken powder, soya sauce for seasoning
Method :-
1. cut eggplant into strips
2. fry in oil till soft and strain
3. add oil, 1 tsp garlic, 1 tsp ginger, 2 tsp chilli paste, 3 tsp spring onion, 3 tsp oil, 2 ladles of chicken stock
4. increase temperature
5. add in fried egg plant and let simmer
6. add in 5 tsp sugar, 3 tsp vinegar, 1/2 tsp salt, 1/2 tsp chicken powder, 1 tsp soya sauce
7. cook and simmer for 2 mins
8. Stir in corn flour water
9. serve
1 eggplant
1 tsp garlic
1 tsp ginger
2 tsp chilli paste
spring onion chopped
2 tsp chilli oil
chicken stock
sugar, vinegar, salt, chicken powder, soya sauce for seasoning
Method :-
1. cut eggplant into strips
2. fry in oil till soft and strain
3. add oil, 1 tsp garlic, 1 tsp ginger, 2 tsp chilli paste, 3 tsp spring onion, 3 tsp oil, 2 ladles of chicken stock
4. increase temperature
5. add in fried egg plant and let simmer
6. add in 5 tsp sugar, 3 tsp vinegar, 1/2 tsp salt, 1/2 tsp chicken powder, 1 tsp soya sauce
7. cook and simmer for 2 mins
8. Stir in corn flour water
9. serve
Mapo Tofu
Ingredients :-
Firm Tofu
1 tsp chilli bean paste
1 tsp bean paste
200 ml chicken stock
mince beef
chilli oil
leek
salt, sugar, dark soya sauce, corn starch
Method :-
1. cut bean curd and place in boiling water for 20 sec and strain
2. add in ginger, garlic, 1 tso chilli bean paste, black bean paste, 1/2 tsp chilli powder
3. Add in mince beef
4. Add in 200 ml chicken stock
5. add in bean curd cubes
6. add in chilli oil, salt and sugar and dark soya sauce to season
7. Add in corn starch
8. Add in green part of leek
9. put on plate
10. sprinkle szechuan pepper corn powder on top
Firm Tofu
1 tsp chilli bean paste
1 tsp bean paste
200 ml chicken stock
mince beef
chilli oil
leek
salt, sugar, dark soya sauce, corn starch
Method :-
1. cut bean curd and place in boiling water for 20 sec and strain
2. add in ginger, garlic, 1 tso chilli bean paste, black bean paste, 1/2 tsp chilli powder
3. Add in mince beef
4. Add in 200 ml chicken stock
5. add in bean curd cubes
6. add in chilli oil, salt and sugar and dark soya sauce to season
7. Add in corn starch
8. Add in green part of leek
9. put on plate
10. sprinkle szechuan pepper corn powder on top
Twice Cooked Pork
Ingredients :
Pork
spring onion
ginger
1 tsp chilli bean paste
1 tsp black bean sauce
hoisin sauce
chilli flakes
Leek
1 tsp chilli powder
chicken powder
chilli oil
sugar
shao xing wine
dark soya sauce
salt
Method :-
1. boil pork, spring onion and ginger for 30 mins
2. cut into thin slices
3. add oil in pan
4. Fry pork slices. Leave aside to cool
5. heat oil and fry chilli bean paste, black bean sauce, chilli powder
6. add in pork and stir fry
7. Add in shao xing wine, dark soya sauce, white part of leek and stir fry
8. add in some sugar, chicken powder, green part of leek
9. add in chilli oil (80 gms)
10. serve
Pork
spring onion
ginger
1 tsp chilli bean paste
1 tsp black bean sauce
hoisin sauce
chilli flakes
Leek
1 tsp chilli powder
chicken powder
chilli oil
sugar
shao xing wine
dark soya sauce
salt
Method :-
1. boil pork, spring onion and ginger for 30 mins
2. cut into thin slices
3. add oil in pan
4. Fry pork slices. Leave aside to cool
5. heat oil and fry chilli bean paste, black bean sauce, chilli powder
6. add in pork and stir fry
7. Add in shao xing wine, dark soya sauce, white part of leek and stir fry
8. add in some sugar, chicken powder, green part of leek
9. add in chilli oil (80 gms)
10. serve
chocolate self saucing pudding
Ingredients :-
Pudding
125 g Plain Flour
1 Pinch of Salt
120 g caster sugar
3 teaspoons Baking powder
4 tablespoons cocoa powder
250 ml Milk
85 g unsalted Butter melted
2 Eggs lightly beaten
1 teaspoon vanilla extract
Double cream or crème fraiche to serve
Topping
185 g soft brown sugar
2 tablespoons cocoa powder
250 ml boiling Water
Method :-
Pudding
Preheat the oven to 180°C (350°F/Gas 4).
Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
Add the milk, butter, egg and vanilla extract and mix with beaters until combined.
Pour into four 250 ml (1 cup) greased pudding moulds.
Topping
Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes.
Serve with thick cream.
Pudding
125 g Plain Flour
1 Pinch of Salt
120 g caster sugar
3 teaspoons Baking powder
4 tablespoons cocoa powder
250 ml Milk
85 g unsalted Butter melted
2 Eggs lightly beaten
1 teaspoon vanilla extract
Double cream or crème fraiche to serve
Topping
185 g soft brown sugar
2 tablespoons cocoa powder
250 ml boiling Water
Method :-
Pudding
Preheat the oven to 180°C (350°F/Gas 4).
Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
Add the milk, butter, egg and vanilla extract and mix with beaters until combined.
Pour into four 250 ml (1 cup) greased pudding moulds.
Topping
Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes.
Serve with thick cream.
potato gratin
Ingredients
potatoes
cream
salt and pepper for seasoning
Method :-
1. grate potato into fine slices
2. season with cream, salt and pepper
3. line muffin tray with baking paper
4. Push potato slices into muffin tray
5. pour extra cream on top till half fill
6. bake for 25-30 mins at 180 oven
potatoes
cream
salt and pepper for seasoning
Method :-
1. grate potato into fine slices
2. season with cream, salt and pepper
3. line muffin tray with baking paper
4. Push potato slices into muffin tray
5. pour extra cream on top till half fill
6. bake for 25-30 mins at 180 oven
Scones
Ingredients :-
280g self raising flour
70g butter
1 tbsp sugar
1/2 cup milk
Method :-
1. Preheat oven to 220 degree
2. Sieve flour into a mixing bowl
3. cut butter into small pieces and rub it in
4. stir in sugar or any extra ingredients
5. add in milk until the mixture forms a soft dough
6. lightly flour work surface. Roll out dough and place well spaced on tray
7. brush top with milk and bake till golden brown
additional note :
1. to make cheese scone: add in 1/2 cup of cheddar cheese and a pinch of cayanne pepper in step 4. Omit sugar
2. to make apple scone: add in apple puree in step 4
3. to makae herb scones: Add 2 tbs chopped fresh continental parsley, 2 tbs chopped fresh chives and 4 chopped green shallots in step 4
4. to make Spiced currant scones: Combine 75g (1/2 cup) currants and 60mls (1/4 cup) water in a small saucepan and cook over low heat for 5 minutes or until all the liquid is absorbed. Set aside to cool for 5 minutes. Add 1 1/2 tsp mixed spice to the flour mixture before rubbing in the butter. Add the currants to the flour mixtue before adding the milk. Sprinkle the scones with a little sugar before baking.
280g self raising flour
70g butter
1 tbsp sugar
1/2 cup milk
Method :-
1. Preheat oven to 220 degree
2. Sieve flour into a mixing bowl
3. cut butter into small pieces and rub it in
4. stir in sugar or any extra ingredients
5. add in milk until the mixture forms a soft dough
6. lightly flour work surface. Roll out dough and place well spaced on tray
7. brush top with milk and bake till golden brown
additional note :
1. to make cheese scone: add in 1/2 cup of cheddar cheese and a pinch of cayanne pepper in step 4. Omit sugar
2. to make apple scone: add in apple puree in step 4
3. to makae herb scones: Add 2 tbs chopped fresh continental parsley, 2 tbs chopped fresh chives and 4 chopped green shallots in step 4
4. to make Spiced currant scones: Combine 75g (1/2 cup) currants and 60mls (1/4 cup) water in a small saucepan and cook over low heat for 5 minutes or until all the liquid is absorbed. Set aside to cool for 5 minutes. Add 1 1/2 tsp mixed spice to the flour mixture before rubbing in the butter. Add the currants to the flour mixtue before adding the milk. Sprinkle the scones with a little sugar before baking.
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