NICK COFFER S WEEKEND KITCHEN RECIPE SHEET SATURDAY 7th DECEMBER 2013
|
|
- Samson Newton
- 5 years ago
- Views:
Transcription
1 NICK COFFER S WEEKEND KITCHEN RECIPE SHEET SATURDAY 7th DECEMBER 2013 JAMES RIX Pot roasted chicken and smashed root vegetables 1 chicken 1 small onion peeled 1 leek 1 stick celery 2 cloves of garlic 1 spring of thyme 200g diced bacon 500 ml chicken stock or water Smashed root vegetables 2 carrots 1 swede 2 parsnips 6 Jerusalem artichokes 2 potatoes All peeled & chopped up in the same size pieces Preheat your oven to 180ºC/ Gas Mark 3 1. Fry off your bacon in a pan on a medium heat on the hob until it is starting to go crispy. 2. Put your bird in a suitable sized oven proof dish, ideally with a lid if you. If you don t have a dish with a lid, you will be able to cover it with aluminium foil instead. 3. Tuck in around the bird the onion, celery, leek garlic and thyme, season with salt and pepper, then add stock or water. 4. Cook for 30 minutes, covered then allow to cook for another 20/30 mins, until it s golden brown and cooked through. If it needs some more time, just pop it back in the oven for 10 minutes and check again. 5. Allow the chicken to rest for at least 20 minutes be for serving. 6. For the smashed root vegetables, simply boil all the veg in salted water until tender, drain well and smash them up with a masher or spoon, with lots of butter. You are looking for 1
2 a slightly rough consistency here, not smooth like mashed potato. Season well with salt and black pepper and serve with the chicken, the veg and the broth gravy. Quick chicken pate 400g chicken livers, trimmed 200g melted butter 50ml double cream Good splash of brandy Salt, peppe 1. In a hot frying pan, sauté the livers in a little of the melted butter, for 3 / 4 minutes, in small batches so they fry rather than boil. 2. Put the livers in a food blender and whizz for a few minutes until smooth, then gradually pour in the remaining butter, cream and brandy. Season with salt and pepper and add the brandy. 3. Strain the mix through a sieve and pour into 8 small ramekins. You can also put the mixture in an individual bowl. Cover with cling film and put the bowl(s) in the fridge. 4. Allow to set in the fridge for at least 2 hours. 5. Serve with hot toast and spicy chutney. Panettone bread & butter pudding About ½ a Panettone 100g melted butter 400ml double cream 450 ml milk 130g caster sugar 4 eggs 1. Slice the panettone into 1cm thick slabs. 2. Brush each slice with melted butter and arrange the slices in an oven proof dish, overlapping each piece. If you have any gaps, just tear Panettone into small pieces to plug any gaps. 3. Boil the cream and milk together. In a separate bowl, whisk together the eggs and the sugar until the sugar is fully dissolved. Pour the hot milk and cream into the sugar mix and mix everything together well. 4. Pour over the sliced Panettone and allow to soak in for about an hour. 5. You need to find a baking dish which is big enough to put your prepared pudding dish into. Half fill the bigger tin with water and put the pudding dish into it, to create a bain marie. 6. Bake the pudding in an oven preheated at 150ºC, Gas Mark 2, until it is fully cooked and a little golden on top. That will take around 30 minutes. 7. Serve the pudding at room temperature. You can also sprinkle the top with icing sugar and glaze the pudding under a grill for extra effect. 2
3 Ad Montgomery Lamb, root vegetable and red currant hotpot 700g diced lamb shoulder 2 large carrots roughly cut 1 onion diced 1 butternut squash diced with the skin on remove seeds 1 small swede diced 1 small celeriac diced 2 medium parsnips diced 4 large Maris piper potatoes 1 ltr beef stock 100g red currant jelly Small bunch of thyme tied with string 1 large glass red wine 30g melted butter 1. Heat a medium pan with a little vegetable oil, add the diced onion sweat of for 2 minutes. Add the diced lamb and seal the meat by stirring it for a couple of minutes. 2. Add the red wine, reduce by half then add the red current jelly. Add the beef stock and thyme, bring to the boil, then turn the heat right down to its very lowest, cover and cook for 4 hours. 3. Add the vegetables and cook for a further 25 minutes. 4. Whilst the vegetables are cooking peel and thinly slice the potatoes about 1/2cm thick. 5. Remove the thyme sprig from the casserole of lamb and vegetables then pour the casserole in to an 8cm deep medium sized dish. Place the slices of potato over the top, brush the top with the melted butter. 6. Season with salt and pepper and place in the oven at 180ºC, Gas Mark 3, for 35 minutes until the potatoes are golden. 7. Serve in big bowls with crusty bread - you can t beat it on a cold day!!!! Turkey and chestnut sausage roll, cranberry jam 500g turkey mince 150g chestnuts roughly cut ½ onion diced 2 small carrots grated 2 tsp chopped parsley 1 block of store-bought puff pastry 1 egg 500g cranberries 500g caster sugar 3
4 Pre-heat the oven to 1800ºC. 1. To make the jam, put the sugar and cranberries in a medium pan on a medium heat mix them together then cook them for about 1hr 15 minutes until you see a sticky jam consistency. 2. Put the carrot, onion, parsley, turkey mince and chestnuts in a bowl, add some salt and pepper and bind together. (Tip - before you build the sausage rolls cook a bit of mince in a frying pan to check the flavour) 3. You want to roll out (on a floured work surface) a couple of strips of pastry which are about 20cm wide by 40 cm long. 4. Place the mix in a line along the length of the pastry, then roll the pastry over itself to create a long sausage roll. Ensure it is nicely sealed underneath, cut each roll into 5cm long pieces and place them on a greased baking tray, seal side facing down. 5. Once all the sausage rolls are on the tray beat the egg then egg wash the rolls. Score the top of the rolls with a sharp knife to create a pretty pattern. 6. Place the rolls in the oven for around 30 minutes until they are cooked through and golden. Once cooked leave to cool on a cooling wire to prevent the rolls getting soggy bottoms. 7. Serve hot or cold, with a good dollop of the jam. Treacle and hazel nut tart 1 x shop brought sweet pastry case 400g golden syrup 150g bread crumbs 2 lemons, zested 100g whole hazelnuts Vanilla ice cream or cream Pre heat an oven to 170ºC. 1. Place the golden syrup in a pan on a low heat. When its completely melted and loose, add the bread crumbs and lemon zest. Mix it all together. 2. Pour the mix into the pastry case (to just below the top of it), leave it to cool slightly then push the hazelnuts into the mix. 3. Place it in the oven for 12 minutes then remove it and leave to cool. 4. Slice and serve with cream or ice cream. 4
5 Sue Lang Ginger Cake Credit for this cake must go to Mary Berry, this is my take on her recipe from BBC Good Food. 250g / 8oz Butter/Margarine 250g / 8oz Dark muscovado or other brown sugar Half tin (225g size) black treacle 375g / 12oz Plain Flour (If using Gluten Free Plain flour, add 1 teaspoon Xantham Gum) 5 teaspoons ground ginger 2 teaspoons ground cinnamon 2 eggs, beaten 3 pieces stem ginger (crystallised or from a jar), this is optional 300ml / ½ pint milk 2 teaspoon bicarbonate of soda This fills 2 x standard 7 Victoria Sandwich tins, or 1 x 10 diameter tin. Grease, and line tins with baking paper. Pre-heat oven to 160C/325F/Gas 3 1. Gently heat butter, sugar and treacle in a pan, stirring until smooth and melted. Allow to cool a little. 2. In a large bowl, sift/stir together flour and spices. Pour the treacle mixture into the centre, mix well. 3. Chop the stem ginger (if using) very finely, and stir into the mixture with the eggs. 4. Warm the milk gently in a saucepan, stir well so that it doesn t catch and burn. Stir in the Bicarbonate of Soda, allow it to foam a little. Stir this into the flour/treacle/egg mixture, and stir well until well mixed. 5. Pour into the prepared tin(s) and bake. The 7 round tins will take mins. A 10 round tin will take approx 1 hour. To test if cooked, insert a clean skewer into the cake, it should come out clean when cooked. 6. The cake keeps well in an airtight tin, and will improve for 2-3 days after being made. Spicy Christmas Chutney This recipe can be halved if necessary, but will yield about 10 x 250g jars of finished chutney. 1.3kg / 3lb Gooseberries. (can also use mixture of Apples and Pears, or Plums, or Peaches) 250g / 8oz Onions 180g / 6oz Raisins or sultanas 450g / 1lb soft brown sugar 15g / ½ oz mixed spice 1 teaspoon dry mustard powder (or ½ teaspoon English mustard) 5
6 ½ teaspoon Tabasco sauce 500ml / 1 pint White Wine, Cider or Red Wine vinegar. (Don t use Malt/Distilled Malt as they are too harsh and will spoil the flavour of the chutney). 1. Chop all the fruit and vegetables quite small, stones and cores should be removed. 2. Add all the ingredients to a very large pan, bring to the boil, and turn down very low. 3. Cook uncovered, stirring regularly, until the chutney is thickened. 4. If you like a less chunky consistency, pulverise the chutney with a potato masher or hand held blender. 5. Clean and Sterilise the jars and lids, and bottle the chutney whilst it is piping hot. Cover immediately. Fill the jars right to the top to reduce any mould growth. When the jars are cold, clean any spills from the outside of the jars and label with date and type of chutney. 6. This chutney can be eaten immediately, but will keep for up to a year. Store sway from direct light or heat, keep in the fridge once opened. If you are recycling glass jars (allowed if chutney is for home consumption or for gifts), wash thoroughly in hot soapy water removing all labels, rinse with clean hot water, allow to drain. Stand upright on trays and warm in the oven for 20mins at 100C. Clean the lids using sterilising tablets and dry thoroughly with a clean tea towel. Try and avoid using jars from tomato or curry contents as the smell will transfer into the chutney. 6
NICK COFFER S WEEKEND KITCHEN
Tune in to Weekend Kitchen every Saturday from 12-2pm Go to bbc.co.uk/threecounties to listen to the show live or to listen again to it for 7 days afterwards NICK COFFER S WEEKEND KITCHEN Recipes for the
More informationNICK COFFER S WEEKEND KITCHEN RECIPE SHEET SATURDAY 26 TH OCTOBER 2013
NICK COFFER S WEEKEND KITCHEN RECIPE SHEET SATURDAY 26 TH OCTOBER 2013 JUSTINE PATTISON Cowboy pie with cheesy spuds Serves 4-6 1 tbsp sunflower oil 12 good quality pork sausages, try spicy smoked paprika
More informationRECIPES. by Richard Cunningham BELMOND.COM
RECIPES by Richard Cunningham STARTER WILTSHIRE WHITE ONION SOUP PREPERATION TIME Preparation time 20 minutes Cooking time 45 minutes INGREDIENTS FOR THE WHITE ONION SOUP 1kg/35oz Wiltshire white onions,
More informationYEAR 8 AUTUMN TERM 2017 HE Recipes
YEAR 8 AUTUMN TERM 2017 HE Recipes NAME: TUTOR GROUP: Year 7 Year 8 Year 9 Intro lesson Apple and Blackberry Cake Sausage and Bean Casserole Fruit Crumble Cornish Pasties Apple, Lemon and Elderflower Cake
More informationRECIPE BOOK. Eat Well Save Money Waste Less
RECIPE BOOK Eat Well Save Money Waste Less healthy sweet treat banana bread 1 loaf 15 65 250g plain flour 1 teaspoon bicarbonate of soda pinch salt 115g butter 115g dark brown soft sugar 2 eggs, beaten
More informationNICK COFFER S WEEKEND KITCHEN Recipe sheet for 28th September 2013
NICK COFFER S WEEKEND KITCHEN Recipe sheet for 28th September 2013 Justine Patterson Cheat s chicken and ham pot pies Makes 6 small ones, or one big one 1 small roasted chicken (around 900g), the kind
More informationNick Coffer s Weekend Kitchen
Nick Coffer s Weekend Kitchen Factsheet - 9 July 2011 Nick s Recipe Starter Baked Camembert Preparation time 10 minutes Cooking time 25 minutes Serves 2 1 ripe camembert in a wooden box (stapled, not glued)
More informationC H R IS TMAS RE CIP E S
C H R IS TMAS RE CIP E S Eggnog Smoothie PORTIONS 5 PREPARATION TIME 5 MINUTES 500 ml skim milk* 250 ml custard 250 ml natural yoghurt 3 ripe bananas ½ teaspoon nutmeg 2 tablespoon honey 1 cup of ice 1.Chop
More informationDouble Chocolate chip muffins. Chicken Goujons with potato wedges
Chicken Goujons with potato wedges Double Chocolate chip muffins 1 chicken breast 1 egg 2 slices of bread 1 medium sized potato Named container with a lid 1 tsp mixed herbs, 140g self raising flour 1 medium
More information2018 AUTUMN SHOW RECIPES. Version 1 (May). 1 version1
2018 AUTUMN SHOW RECIPES Version 1 (May). 1 version1 NOTE YOU ARE REQUIRED TO USE THE STATED BAKING TIN SIZE FOR JUDGING. BAKEWELL TART Class 246 : Sugar Pastry: Filling: Frangipane: Plain flour 200g.
More informationOven baked risotto. Scones
Oven baked risotto 100g risotto rice 75g frozen peas 1 pepper 1 onion 1 stock cube (chicken or vegetable) 400g can chopped tomatoes Handful of parsley 200ml boiling water Oil Salt & Pepper Garnish Equipment:
More informationA special collection of mouthwatering recipes for use in your new SLOW COOKER
A special collection of mouthwatering recipes for use in your new SLOW COOKER BALSAMIC CHICKEN 4-6 boneless chicken breasts 2 cans diced tomatoes 1 medium onion thinly sliced 4 garlic cloves crushed ½
More informationOUR T h a n k s g i v i n g M e n u
OUR T h a n k s g i v i n g M e n u Buttercup Squash and Pear Soup Sage Butter Roasted Turkey with Apple Cider Gravy Whole Grain Lentil Stuffing Cranberry Orange Sauce Spiced Mashed Sweet Potatoes Coconut
More informationHerb crusted Tenderloin fillet of pork with coarse grain mash, glazed carrots and sultana sauce
French onion soup WEEKEND KITCHEN RECIPE SHEET 10th January 2016 One of the world s finest soups if you ask me! Sweet, filling and delicious. The key is to cook the onions very slowly. The addition of
More informationHome Economics Department. S2 Recipe Book
Home Economics Department S2 Recipe Book Potato and Leek Soup 200g potatoes 1 leek 12.5g margarine 1 chicken stock cube 500 mls water pinch of mixed herbs salt and pepper 1. Wash potatoes. Wash leeks 2.
More informationY7 RECIPES. Academic Year:
Y7 RECIPES Academic Year: 2018-2019 Sweet Scones Ingredients List: 400g S.R. Flour 100g butter or margarine 100g caster sugar (do not add if making cheese scones.) 200ml milk 100g sultanas or chopped cherries
More informationTHURSDAY 31ST JAN. PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal)
THURSDAY 31ST JAN PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal) 2 x 125g floury potatoes, scrubbed 2 pork loin chops (well trimmed) 1 red onion 1
More informationHello. Recipes to make in advance. Squash puree
LittleBook of Hello Who doesn t love a tasty Christmas dinner, a chance for the whole family to get together to enjoy good food. But when it comes to feeding the whole family it can get a little stressful
More informationRooibos & orange ice tea Flavoured teas Brownies Beetroot Bunt cakes Almond Orange cake Cheesecake verrines Chocolate tart Pear and ginger truffles
Rooibos & orange ice tea Flavoured teas Brownies Beetroot Bunt cakes Almond Orange cake Cheesecake verrines Chocolate tart Pear and ginger truffles Quick seed salmon and dill sandwiches Mushroom and thyme
More informationCONTENTS. Low carb smoothies Low carb breakfasts Low carb meat dishes Low carb fish dishes Low carb vegetarian dishes Low carb snacks Low carb treats
CONTENTS Low carb smoothies Low carb breakfasts Low carb meat dishes Low carb fish dishes Low carb vegetarian dishes Low carb snacks Low carb treats 1 Smoothies Low carb smoothies Green Smoothie 1 1/4
More informationWEEKEND KITCHEN RECIPE SHEET September 21st 2014! PLEASE NOTE OUR NEW TIME SLOT! SUNDAYS
WEEKEND KITCHEN RECIPE SHEET September 21st 2014 PLEASE NOTE OUR NEW TIME SLOT SUNDAYS 11.00-13.00 REECE COLLIER Salted Millionaire Shortbread Serves 10-15 20cm x 20cm Baking Tray For the shortbread 160g
More informationMethod 1. Bring a large pan of water to the boil, add the pasta and cook for minutes
Year 9 Recipes Penne Fiorentina 1 red pepper 1 onion 1 clove garlic 200g penne pasta 1 x 15ml spoon oil 1 x 400g cans chopped tomatoes Fresh basil leaves or 1 x 5ml spoon dried basil 100g baby spinach
More informationGreat British Menu Richard Davies
Great British Menu Richard Davies Starter Chicken Salad Fish Grilled and Tartare of mackerel Main A Taste of Pork Dessert Strawberries and Cream Starter Chicken Salad Serves 4 Ingredients For the chicken
More informationLook for the label. Delicious, easy to cook Specially Selected Pork recipes for you and your family to enjoy.
Look for the label Delicious, easy to cook Specially Selected Pork recipes for you and your family to enjoy. Roast loin of pork Serves 4-6 2kg loin of Specially Selected Pork Rind can be left on (for crackling)
More informationTRADITIONAL ROAST TURKEY
TRADITIONAL ROAST TURKEY 1 Ever had a dry tastless Turkey? We always cook our Turkey very slowly and at low temperature, it is always juicy tender and flavoursome. 1 Graig Farm s organic or free range
More informationRecipe #1. Herby Cumberland Sausage Casserole, Haricot Beans & Herbed Crumble
Recipe #1 Herby Cumberland Sausage Casserole, Haricot Beans & Herbed Crumble Ingredients 140g pancetta 8 Arthur Pipkins Cumberland sausages 2 400g tins of haricot beans 1 stick of celery 1 small onion
More informationSplit pea daal soup. Ingredients. Method. Serves 4 6
Split pea daal soup Serves 4 6 300 g yellow split peas 9 cloves of garlic, peeled 1 large onion, 1 thumb-sized piece of fresh ginger, 1 teaspoon garam masala 1 teaspoon ground coriander 1 teaspoon turmeric
More informationBread rolls. Milk for glazing Additional ingredients optional; E.g. cheese, cooked bacon, ham, sesame seeds, poppy seeds.
Ingredients 300g strong white flour ½ x 5ml spoon salt 15g margarine 1 sachet of quick acting yeast (7g) 200ml warm water Bread rolls Milk for glazing Additional ingredients optional; E.g. cheese, cooked
More informationWHat's cooking. By Tra cy Fou l k e s
WHat's cooking A P R I L 2 0 1 3 r e c i p e c a r d s By Tra cy Fou l k e s 01 RUSTIC POTATO CHIPS 8 large organic potatoes (or 16 small) ¼ cup olive oil 2 tbsp NoMU Roast Rub 1 tsp Preheat the oven to
More informationBroths. Cream of Cucumber Soup serve 4-6. Start with an exceptional stock
Broths Start with an exceptional stock Chicken bones / meat bones 1tbsp olive oil Selection of vegetables rough chop- onions/celery/carrots/courgette/garlic/ 2 litres vegetable stock Thyme sprigs Oregano
More informationFish Recipes. Baked Haddock, Spinach and Egg Pots. Faux Kedgeree All Stages, Serves 2
Fish Recipes Baked Haddock, Spinach and Egg Pots 200g spinach leaves 2 tbsp cold water 300g skinned haddock or firm white fish 125g of low fat crème fraiche (replaces the single cream allowance) 4 spring
More informationHand crafted BBQ beef burgers
Hand crafted BBQ beef burgers 450g/1lb lean minced beef 1 onion peeled and finely chopped 1 tbsp chopped parsley (optional) 1 beef stock cube, finely grated 1/2 lightly beaten egg 60g Nuttimalt TFC 1/2
More informationTea Party Recipes. The Pituitary Foundation, 86 Colston Street, Bristol, BS1 5BB. Registered charity number
Tea Party Recipes The Pituitary Foundation, 86 Colston Street, Bristol, BS1 5BB. Registered charity number 1058968 Lemon Drizzle Cake 175g Butter, softened 270g Soft brown sugar Finely grated zest 2 unwaxed
More informationChocolate chunk cookies with a hint of thyme
Chocolate chunk cookies with a hint of thyme 30 mins prep and cook Makes 20 cookies Thyme plants from your garden centre. Small bag of multi-purpose compost. Plant pot or container (as big as your appetite!).
More informationC O O K B O O K. T u r k e y l e f t o v e r R e c i p e s. A selection of hassle free recipes to enjoy this festive season
C O O K B O O K T u r k e y l e f t o v e r R e c i p e s A selection of hassle free recipes to enjoy this festive season Merry Christmas from all at Butchery Exellence Welcome to our superb collection
More informationPeter Sanchez-Iglesias
Great British Menu Peter Sanchez-Iglesias Starter Picnic Fish Course Fish and chips (seaside memories) Main Roast dinner Dessert Apple Pie Starter Picnic SERVES 4 Ingredients For the bacon infused cream
More informationClassic Lasagne. Ingredients
Classic Lasagne 1 tbsp olive oil 2 rashers smoked streaky bacon, cut into small pieces 1 onion, finely chopped 1 celery stick, finely chopped 1 medium carrot, grated 2 garlic cloves, finely chopped 500g
More informationMinestrone Soup. Method: Recipe: 1. In a large saucepan heat the oil and saute the onion, carrot, celery until they begin to colour.
Minestrone Soup ½ can chopped tomatoes ½ onion ½ carrot ½ stick of celery ½ potato 25g French beans 250 ml stock Salt & pepper 1T pasta 1. In a large saucepan heat the oil and saute the onion, carrot,
More informationRecipes to tempt you and your toddler. by Ed Baines, TV chef and restaurant owner
Recipes to tempt you and your toddler by Ed Baines, TV chef and restaurant owner Foreword This book contains a selection of recipes I have specifically developed with the nutritional needs of toddlers
More informationSheppey Chefs. Recipe Book. BBQ Chicken Tortilla Wraps. Ingredients SCORE
BBQ Chicken Tortilla Wraps 1 Old El Paso Original Smoky BBQ Fajita seasoning pouch 1 pack of eight floury tortilla wraps 500 g juicy chicken breast 1 red pepper 1 green pepper 1 onion Add a splash of oil
More informationPALEO 4 WEEK MEAL PLAN
WEEK 1 Breakfast Snack Lunch Snack Dinner Mon Tues Wed Thurs Fri Sat Sun References: Team Bootcamp cook book Bacon & eggs Granola Tomato, bacon and rocket frittata Baked avocado poached egg Bacon, spinach
More informationBasil and garlic dressing
Basil and garlic dressing 1 clove garlic ½ bunch fresh basil leaves 3 tbs lemon juice ½ cup olive oil 1 tbs sugar Salt and pepper 1. Place all ingredients into a blender til forms a smooth dressing. 2.
More informationQuality time on the farm means quality time at the table
Tricky to say, easy to cook Delicious paprika pork pots Risottwo A rich creamy risotto for two Rarely any spare Fruity and sweet spare ribs Pork recipes Quality time on the farm means quality time at the
More informationYear 10. Updated sept
Year 10 Updated sept 2013 1 One Pot Chicken Pilaff 1 tsp vegetable oil 2 chicken fillets (or chicken thighs can be used) 1 medium onion 1 tblsp curry paste (your favourite) 150g Basmati rice 500 ml Chicken
More informationRosemary roast cottage pie with a crisy rosti topping
Rosemary roast cottage pie with a crisy rosti topping Not a pint-sized list of ingredients, I agree, but family demands for inclusion of a cottage pie had to be met. The crispy rosti topping adds some
More informationApple and rhubarb crumble
Apple and rhubarb crumble Preparation time: 15 minutes Cooking time: 35 minutes Apples (cooking or solid apple pack) 200g 400g Canned rhubarb, drained 200g 400g Caster sugar 20g (1 tablespoon) 40g (2 tablespoons)
More informationSloppy Joe Casserole Serves 4 to 6
Sloppy Joe Casserole Serves 4 to 6 2 pounds ground beef ½ onion, chopped 1 green bell pepper, diced 1 (14-ounce) can petite diced tomatoes 1 tablespoon tomato paste 3 to 4 tablespoons brown sugar ¼ cup
More information317kcal. 24.5g. 23g. Smoked Salmon & Chive Omelette. Breakfast
Smoked Salmon & Chive Omelette Breakfast Serves: 2 4 large Eggs 100g Smoked Salmon, chopped 2 tbsp Chives, chopped 25g Butter Salt & Pepper to own taste 1. Beat eggs until just combined & then stir in
More informationHear the Weekend Kitchen with Nick, every Sunday morning at 11am on BBC Three Counties Radio Page 1
Page 1 WEEKEND KITCHEN RECIPE SHEET 23rd October 2016 Moules marinière with thick triple cooked chips Mussels are really good value and so easy to cook right. Serve them with these great triple cooked
More informationStarters and Party Apps
Starters and Party Apps Five Veggie Guacamole Artichoke Dip 2 cups artichoke hearts 4-5 cloves garlic, grated or minced 1/8 cup olive oil 1/2 Tbsp dried oregano 1/2 Tbsp dried thyme 1/4 tsp sea salt Juice
More informationGive thanks! 10 PLANT-BASED RECIPES PERFECT FOR THANKSGIVING
Give thanks! 10 PLANT-BASED RECIPES PERFECT FOR THANKSGIVING Powered THANKSGIVING BY PLANTS From appetizers to dessert, we re sharing our favorite dishes for a plantbased Thanksgiving. Inside, find the
More informationWEEKEND KITCHEN RECIPE SHEET December 14th 2014
Russell Bateman WEEKEND KITCHEN RECIPE SHEET December 14th 2014 Brussel, Onion & Parma Ham Tart Tatin This is absolutely genius! Taking a sweet dish, turning it into a savoury dish which not only works
More informationTM 8 in 1 Cooker Recipe Guide GC_Recipe Guide_USA_A.indd 1 6/5/14 9:11 AM
TM 1 n i 8 r e k Coo Recipe Guide GC_Recipe Guide_USA_A.indd 1 Contents Morning Treats Porridge 3 Scrambled Eggs with Spinach 4 Light Bites Quesadillas 5 Mexican Chicken 6 Paprika Chicken Goujons 7 Quick
More informationCookery Club Recipes 3
Cookery Club Recipes 3 Date: Wednesday 6 th February Wednesday 13 th February Wednesday 27 th February Wednesday 6 th March Wednesday 13 th March Wednesday 20 th March Wednesday 27 th March Wednesday 3
More informationServe soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.
Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded
More informationYear 10 Recipe Book NAME: For practical lessons you must:-
Year 10 Recipe Book For practical lessons you must:- Bring your recipe booklet Bring a suitable container Bring your valuables, pencil case, HE file and homework diary to the classroom Come to class prepared
More informationYear 8 Food Technology. Go Crazy With Cakes. Recipe Booklet
Year 8 Food Technology Go Crazy With Cakes Name: Recipe Booklet Please keep this booklet in a safe place and bring it to every lesson When cooking, keep it in a protective plastic wallet These recipes
More informationFestive Recipes 2015
Festive Recipes 2015 Teriyaki turkey citrus sprouts, rice pancakes with plum sauce Lamb and cranberry kofta harissa and minted yoghurt Shallot & feta stuffed squash salsa romesco Panettone winter pudding
More informationGifts from the Kitchen
Gifts from the Kitchen What do you give the person who has everything? Well maybe not everything then, but the person who is notoriously diffi cult to buy for. What if you ve just run out of inspiration!
More informationWEEKEND KITCHEN RECIPE SHEET May 17th 2014
WEEKEND KITCHEN RECIPE SHEET May 17th 2014 SAIRA HAMILTON Braised chicory gratin Serves 4 as a side dish (or 2 as a main) 4 heads of chicory Braising liquor (500 ml water, boiled with 1 shallot, 1 carrot,
More informationYEAR 7 SPRING TERM 2018 H.E. RECIPES. Please note any text in green means that we will provide that ingredient.
YEAR 7 SPRING TERM 2018 H.E. RECIPES Please note any text in green means that we will provide that ingredient. Any text in red is a reminder of what container/cooking vessel your son/daughter will need
More informationVegetarian Christmas MENU
ROASTED SPICED ALMONDS Preparation time: 5 minutes Roasting time: 5 minutes Makes 3 cups (750 ml) 2 tbsp (30 ml) liquid honey 2 tbsp (30 ml) vegetable oil 2 tbsp (30 ml) granulated sugar tsp (5 ml) each
More informationthe Smoking Gun Natural smoke flavour infuser Smoked Bourbon Cherry Ice Cream
the Smoking Gun Natural smoke flavour infuser Smoked Bourbon Cherry Ice Cream Smoked Bourbon Cherry Ice Cream Prep 20 minutes + churning / Cook 30 minutes Start custard the day before churning. Serves
More informationSpicy Chickpea Couscous
YEAR 9 RECIPES Spicy Chickpea Couscous 225g couscous 2 garlic cloves 1 small onion 2 tblsp unsaturated oil 3 ripe tomatoes ¼ cucumber 4 spring onions 410g can chickpeas ½tsp ground cinnamon ½ tsp ground
More informationAdd 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.
Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,
More informationMacadamia Recipes. just click one of the links to find a recipe for a delicious macadamia dish! CREME OF MACADAMIA SOUP
CREME OF MACADAMIA SOUP CREAMY AVOCADO / MACADAMIA SOUP MACADAMIA CRAB DIP DEVILLED MACADAMIAS MACADAMIA NUT SAUCE FOR FISH CHICKEN MACADAMIA MACADAMIA NUT STUFFING FOR ROAST CHICKEN CREAMY MACADAMIA SAUCE
More informationGoVegan. with RECIPE INSPIRATION BOOK
GoVegan with RECIPE INSPIRATION BOOK Fishless Finger Flatbread with Tartare Sauce HINTS & TIPS Delicious served with a minted pea puree and sweet potato fries. 5 minutes 15 minutes 30 Quorn Fishless Fingers
More informationWatermelon, tomato & feta salad
Watermelon, tomato & feta salad Allergens: MK 800g watermelon 1kg ripe tomatoes 250g feta cheese, crumbled 40ml olive oil 1 handful of mint, chopped 1 handful of basil, chopped 2 tsp dried oregano Lo salt
More informationTis the season to slow-cook! 14 recipes tried, tested and tasted by
Tis the season to slow-cook! 14 recipes tried, tested and tasted by Introduction As people get older, their relationship with food often changes. Older people living alone may be particularly vulnerable:
More informationWEEKEND KITCHEN RECIPE SHEET 9th October 2016
WEEKEND KITCHEN RECIPE SHEET 9th October 2016 Gluten-Free toffee pecan tart Pecan pie the classic American dessert is one of my favourites. Crunchy pecan nuts enrobed in rich buttery caramel with hints
More informationTania s Cooking Recipes: Part 2
Tania s Cooking Recipes: Part 2 1. Smoked Mackerel Dip (Serves 4) - 1 smoked mackerel fillet - 2 tbsp of natural yoghurt or fromage frais - 1 tsp of creamed horseradish - 1 tbsp of fresh chopped chives
More informationHerdwick Hogget, Damson and Juniper Pie
Herdwick Hogget, Damson and Juniper Pie Caroline Grindrod Oaks Farmhouse, Loughrigg Preparation time: 30 minutes Cooking time: 2 hrs 40 minutes Oven Temperature: 170 C / Gas Mark 3 Serves: 4-6 For the
More informationMushroom cigars with coffee aioli
Mushroom cigars with coffee aioli Makes 25 Pair with espresso coffee 50g butter 1/2 onion, finely chopped 1 garlic clove, crushed 15g fresh thyme leaves, chopped 250g field mushrooms, finely chopped in
More informationBury St Edmunds Food and Drink Festival 2016 Cookery Demonstration Galton Blackiston
Bury St Edmunds Food and Drink Festival 2016 Cookery Demonstration Galton Blackiston Demonstration 1 Pea Panna Cotta with Crab Jelly Chocolate Nemesis with Salted Caramel Ice Cream Pea Panna Cotta with
More informationVegetable soup. Recipe: 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube
Vegetable soup 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube Prepare the vegetables using the claw and bridge action. Chop the carrots into a small dice (Brunoise) Chop
More informationYear 9 Recipe Book NAME: For practical lessons you must:-
Year 9 Recipe Book For practical lessons you must:- Bring your recipe booklet Bring a suitable container Bring your valuables, pencil case, HE file and homework diary to the classroom Come to class prepared
More informationChicken Tikka. Serves 4. Cooking instructions... Ingredients 500g chicken breast, skinless, cut into 2/3cm cubes Wedge of lemon
Chicken Tikka Serves 4 500g chicken breast, skinless, cut into 2/3cm cubes Wedge of lemon For the marinade: ½ tbsp paprika powder 1 tsp chilli powder 2 tbsp garam masala 1 ½ tbsp lemon juice 4 garlic cloves,
More informationRECIPE BOOK. airofryer
RECIPE BOOK airofryer INTRODUCTION welcome At Kitchen Perfected, we pride ourselves on providing quality, inspired kitchen products as well as a desire to give the best value that money can buy. As a result
More informationCONDIMENTS & SAUCES TABLE OF CONTENT
TABLE OF CONTENT 4 Tomato Sauce (Ketchup) 6 BBQ Sauce 7 Cabernet BBQ Sauce 8 Mayonnaise 9 Lime Mayo 11 Tartare sauce 12 Seafood Sauce 13 Hollandaise sauce 14 Sour Cream 15 Hoisin Sauce 17 Sichuan Sauce
More informationYEAR 9 HOME ECONOMICS
YEAR 9 HOME ECONOMICS Recipe Section NAME: TUTOR GROUP:.. TEACHER: Students should leave all ingredients CLEARLY LABELLED in the H.E department at the beginning of the day. All dairy, meat, fish and chicken
More informationBreakfast October 8, 2013
1 Melon Salad Breakfast October 8, 2013 1 cup sugar 1-1/2 cups water or fruit juice 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon ground ginger 4 Spanspek (Use cantaloupes if in the USA) 1/4
More informationNCFE Food and Cookery. 1. Briefs 2. Preparation 3. Recipes
NCFE Food and Cookery 1. Briefs 2. Preparation 3. Recipes The Brief Cultural Fusion Foods From Around the World Recipe 1 Starter: Vegetable Soup with Bread Rolls Main: Koftas with Salsa Sauce Recipe 2
More informationVegetables and Side Dishes
Vegetables and Side Dishes Grilled Mozzarella, Eggplant and Sun Dried Tomato Serves 2 (Snack) 4 oz hard cheese (low fat), grated 1 ½ C eggplant, cut into round slices 1 tsp garlic, minced ⅓ C sun dried
More informationRecipes from Vegan Food Sample Stall on Gloucester Road Saturday 8 December 2012
Recipes from Vegan Food Sample Stall on Gloucester Road Saturday 8 December 2012 Vegan Scotch eggs 1 packet sos-mix ½ tsp nutmeg ½ tsp sage ½ tsp parsley Approx 3 tbsp flour 15 button mushrooms 1 packet
More informationEasy Italian Wedding Soup
2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted
More informationOriental Chicken Tenders Curried Peanut Chicken
Oriental Chicken Tenders Curried Peanut Chicken 1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.)
More informationY9 RECIPES. Academic Year:
Y9 RECIPES Academic Year: 2017-2018 CHEESECAKE 150g digestive biscuits 75g soft spread/butter 200g cream cheese 125ml whipping cream 50g caster sugar 1 lemon 15-18cm flan dish Decorate the top of your
More informationGreat Granny s Pudding (contains alcohol)
Great Granny s Pudding (contains alcohol) 1lb Stoned Raisins 1lb Sultanas 1lb Currants 1lb Grated Carrots ½ Mixed Peel 2 lemons grated rind and juice 1 pinch of grated Nutmeg 1 dessert spoon Ground Ginger
More informationWEEKEND KITCHEN RECIPE SHEET 7th January Herb crusted saucy salmon and asparagus ribbons
WEEKEND KITCHEN RECIPE SHEET 7th January 2016 Herb crusted saucy salmon and asparagus ribbons This is a super quick and delicious family favourite. Think of it as basically large fish fingers! The sauce
More informationSUNDAY. Peel the onion and garlic, then finely chop along with the celery and carrot.
SUNDAY Ham ribollita 1 onion 2 cloves of garlic 2 sticks of celery 1 carrot olive oil 2 teaspoons fennel seeds 1 x 400 g tin of plum tomatoes 1 x 400 g tin of cannellini beans 750 ml vegetable stock 300
More informationCloughside College. Recipe Book
Cloughside College Recipe Book Table of Contents Cupcakes... 2 Victoria Sandwich Cake... 3 Banana Cake... 4 Muffins... 5 Chocolate Chip Cookies... 6 Almond Biscuits... 7 Shortbread... 8 Jam Buns... 9 Scones...
More informationBeef Wellington Macaroni & Cheese
Beef Wellington Macaroni & Cheese Yield: Serves 4 to 6 Prep Time: 15 minutes Cook Time: 1 hour Ingredients: 1/2 lb beef tenderloin steaks 3 tablespoons olive oil 1/2 cup yellow onion 1/2 cup baby bella
More informationGreen Mango Smoothie. Ingredients. Method. SERVES 1 PREP 5mins COOK 0min V GF EF. 1 Blend all ingredients till smooth. 1 cup milk
Green Mango Smoothie SERVES 1 PREP 5mins COOK 0min V GF EF 1 cup milk 40g vanilla protein powder 25g almonds 1 Blend all ingredients till smooth. 1/3 cup rolled oats (or brown rice/quinoa flakes if gluten
More informationFish en Papillotte. American Muffins Ingredients 100g caster sugar 75g margarine 1 egg 200g self-raising flour 150ml milk
Fish en Papillotte 2 fish fillets, (any fresh or frozen fish will work) 1 2 onion, finely sliced 1 medium tomato, sliced 1 4 fennel bulb, finely sliced (optional) 2 tbsp olive oil squeeze lemon juice (or
More informationRecipe Booklet. Food and Nutrition Year 8 REMEMBER TO BRING TO EVERY LESSON. Name: Form:
Pasta Bake 225g dried pasta shapes 200ml milk 295gm approx. can condensed Soup (any variety) 1 slice of bread (for breadcrumbs) 125g cheese Remember an 50gm frozen peas and or 50gms sweetcorn oven proof
More informationSavor the. Holidays. A gluten-free cookbook from
Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4
More informationBeef Recipes. 123 Beef Burger. 123 Lasagne. 123 Meatzza. All Stages, Serves 2
Beef Recipes 123 Beef Burger 500g Lean minced beef or turkey mince 1-2 egg whites 1/4 tsp Garlic Crushed chilli (if you want it spicy) You can add other herbs and/or spices to suit your taste. The recipe
More informationLENTILS FOR EVERY S E A S O N SPRING 2013
TM LENTILS FOR EVERY S E A S O N SPRING 2013 HAVE YOU SIGNED UP YET? Visit lentils.ca to subscribe today and enjoy your FREE digital copy of Lentils For Every Season. CONTENTS Red Lentil Waffles..............
More informationWEEK two RECIPES. beetspulseandthyme.co.uk
WEEK two RECIPES MORNING Gluten Free Granola 50g GF oats 50g coconut flakes 50g almond flakes 25g pumpkin/sunflower seeds/pine nuts mix 25g hemp seeds 2 tbsp melted coconut oil 1 heaped tsp cinnamon Scatter
More informationNick Coffer s Weekend Kitchen Fact sheet 3 - January 22nd Nick Coffer s recipe Breakfast drop scones with syrupy plums
Nick Coffer s Weekend Kitchen Fact sheet 3 - January 22nd 2011 Nick Coffer s recipe Breakfast drop scones with syrupy plums Preparation time 5 mins Cooking time 10 mins Serves 2-3 For the drop scones:
More information