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Lamb madras
pre cook meat then cook main meal:

Pre-cooked stewed lamb/meat
1 tablespoons rapeseed oil

fry:
3 cloves
5 green cardamom pods, lightly bruised
5 black peppercorns
2teaspoon cumin seeds
2 teaspoon coriander seeds
piece of cinnamon stick
1 piece of mace
a few curry leaves (cassia leaves)

add:
1 large onions, finely chopped

then add:
1/2 teaspoon sea salt
1 tablespoon Garlic and ginger paste
1kg leg of lamb, cut into 2.5cm (1in) pieces
1 tablespoon mild paprika
1 teaspoon chilli powder (optional)
2 teaspoon Garam masala

then add meat:

when ready add water to cover and simmer for 1hr 30mins

when ready to cook meal:
Heat oil in a pan over a medium-high heat until hot.

Add the dried chillies and (whole)cardamom pods, and allow to sizzle for about 30 seconds.

Be sure to count the cardamom pods in and count them back out again at the end of cooking if you don’t like biting into whole spices.

Scoop in the garlic and ginger paste along with the chopped chillies.

Allow them to sizzle for about 20 seconds then stir in the tomato purée followed by the ground cumin, coriander and turmeric, the chilli powder and mixed powder.

Now add 250ml of the base curry sauce along with the lamb. Simmer for about 2 minutes, without stirring unless it is obviously catching on the pan, scraping back in any caramelized sauce from the sides of the pan.

Pour in the rest of the base curry sauce and the stock, and let it simmer over a high heat until it has reduced down to your preferred consistency.

To serve, stir in the mango chutney and lime juice.

Check for seasoning and add salt to taste.

Sprinkle with the garam masala and garnish with the chopped coriander.

********************************************

Marmalade haddock traybake

put oven on 210c

put green beans on the boil

half the potatoes and mix with sun-dried tomatoes, oil, balsamic vinegar and salt

put in warm oven for 8 mins

remove and stir, return to oven for 8 mins

meanwhile, into a food processor put 4 tablespoon of marmalade, 2 teaspoons garlic past, 2 teaspoons chilli flakes, 3 tablespoons dried dill and 60g panko breadcrumbs(freeze the remainder)

press the fish into the mixture and cover all over.

place the fish onto a plate and spoon the mixture onto the top of each fish.

when the potatoes are ready, place the fish on top and return to the oven for a further 15mins.

serve with green beans

*******************************************

jamie oliver Allotment cottage pie

10 g dried porcini mushrooms
1 large leek
2 carrots (leave skin on)
half a swede (leave skin on)
half a celeriac (leave skin on)
olive oil
3 sprigs of fresh rosemary
1 teaspoon cumin seeds
frozen mash potatoes
40 g unsalted butter
1 splash of semi-skimmed milk
1 onion
1 teaspoon Marmite
3 tablespoons tomato purée
1 x 400 g tin of green lentils

turn oven on to 190c
fry teaspoon of dried rosemary to flavour the oil
slice carrots with skins on add to pan
cube half a swede (leave skin on) and add to pan
cube half a celeriac (leave skin on) and add to pan
slice leek and add to pan
add teaspoon of dried cummin
cook for 30mins
meanwhile put 300ml of boiling water into a blender
add mushrooms to blender
add onion to blender
add teaspoon of marmite to blender
add one and a half tablespoons of tomatoe puree to blender
add teaspoon of sugar to blender
whizz
when veg are cooked add sauce to the pan
add the tin of green lentils
add some boiling water and let it cook down for 20 mins
meanwhile prepare frozen mash
once main dish is cooked place mashed potatoes on top and press down with spoon to create creaters
sprinkle on some dried rosemary
cook in oven at 190c for 30mins

Mushrooms once per week 
Fish once per week
Salad once per week

chicken madras

Blitz onion, 4 garlic cloves, a thumb sized chunk of ginger and a red chilli

fry the paste for 5 mins

add ½ tsp turmeric,
1 tsp ground cumin,
1 tsp ground coriander
2 tsp madras curry powder
salt
1/2 tsp hot chilli powder and stir well

cook for a couple of mins

add chicken breasts cut into cubes

when cooked through add a can of tomatoes

add raisins and sultanas

cook on a low heat for 30mins

add handful of coriander keep some for serving up

serve with rice and a big dollop of mango chutney.



https://realfood.tesco.com/recipes/easy-mushroom-soup.html


Squid thurs

This week: Frozen kentucky
Saturday :Mini Roast Chicken Dinner
Sunday : Chicken Madras
Monday :fish fingers on bread
Tuesday :irish stew
Wednesday :diet
Thursday: salad+garlic mushrooms

This week:Friday: pizza
Saturday :ready meal
Sunday : Roast Lamb
Monday : Mushroom Risotto Bakes
Tuesday :Diet
Wednesday :SalmonThursday: Salad + chicken

This week:
Friday: indian
Saturday :ready meal
Sunday : Mushroom stroganoff
Monday : Salad + chicken
Tuesday : Wild Salmon
Wednesday : Mushroom and bread
Thursday: FREEZER

 

Roast lamb NEW:

Preheat the oven 220C

Sit the lamb, skin side up, on a board. Using a sharp knife insert irregular holes through the skin. Insert the garlic into the holes.

Roast for about 25 minutes until brown. Carefully turn the lamb over and roast for a further 25 minutes until brown all over.

Meanwhile, boil the onions in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well.

Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add 1 pint of hot water plus lamb stock to the tin, then put the lamb on top, with the smooth side up. Cover tightly with foil.

Reduce the temperature of the oven to 160C and cook for 3 hours.

When ready to cook off

Turn on the oven to 220C

Remove the lamb from the tin and put it onto a board. Strain off the fat from the tin into a small bowl.

Put the potatoes and onions back into tray and pour over the oil that was strained.
Roast for 15 minutes.
Return lamb to tray and roast for a further 10mins
Last 5 mins add yorkshire puddings

Make lamb gravy.

Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables.

turn on oven to 220c
slices potatoes with mandalin
coat with oil, salt and pepper
roast in oven for 15mins
massage olive oil on to the fish
slice lemon place half on top of potatoes
lay fish on top of lemons
place remainder of lemon slices on top of fish
add olives
reduce heat to 120c
cook for 35mins

meanwhile, squeeze the orange and mix the juice with olive oil, salt, pepper, basil and thyme.

Remove fish from oven and pour over mixture

Return to oven and cook for 5 mins
Serve with green beans


Lynn to make chilli lucy burgers 

week 1:
fri: indian
sat: lynn jamie
sun:rump steak and salad
mon: southern fried chicken and salad
tue:diet
wed:diet
thur:deep depth

cock au vin with chiritzo

Malaysian beef curry

Chicken tagine with preserved lemons and olives

dutch oven chicken

requires, chicken/smokey bacon/carrots/parsnips/onion powder/garlic powder/pepper powder/white pepper/white wine and a lemon

let chicken warm to room temperature for an hour

in the mean-time, mix 1/3 block butter with 2 tsp onion powder, 2 tsp garlic powder, 2 tsp sage, 2 tsp rosemary, 1 tsp paprika powder, 1/4 tsp white pepper, lemon juice from half the lemon, 1/2 tsp hot chilli pepper and 1/2 tsp salt

smear chicken with the butter mix inside and out

line bottom of dutch oven with split carrots

put half a lemon inside the chicken

pour 2 glasses of white wine and 2 glasses of water into the dutch oven.

put in the carrots on the bottom

rest the chicken on top of the carrots

place sliced onions and parsnips around the chicken

put smokey bacon on top of the chicken

put on lid and cook in 160c oven for 1 hour remove lid and let roast for 30 mins more.

Serve with roasted potatoes and greens

 TAGINE

http://allrecipes.co.uk/recipe/5191/lamb-tagine.aspx?o_is=Hub_TopRecipe_1

CROCK POT

STEAMER

PRESSURE COOKER

POT BELLY

le creuset RED

le creuset BLACK

le creuset BLUE OBLONG POT

SOUSE VIDE

https://www.ibmchefwatson.com/community

https://www.youtube.com/user/sortedfood

week 1:
fri: spag
sat: balti
sun:lamb in shields
mon:  diet
tue:marmalade chicken
wed:diet
thur:

week 1:
fri: Ecuadorian lamb stew

week 2:sat:  lasagne
sun:roast chicken
mon:  diet
tue: deep soup
wed:diet deep soup
thur: chinese

fri:
sat:
sun:CHICKEN CHASSEUR WITH FRESH TAGLIATELLE
mon:  diet
tue:
wed:diet
thur:

week 3:
fri:
sat: Chilli tomato and prawn pasta
sun:Yogurt and turmeric fish curry
mon:  diet
tue:
wed:
thur: diet

week 4:
fri:
sat:
sun:
mon:  diet
tue:
wed:diet
thur:

Chicken thighs with port and madeira

Thai Northern Style Beef Curry

Thai Prawn and Pineapple Curry

Northern Thai Lamb Curry

Thai Sweet and Sour White Sea Bass

Thai Chicken Curry

braising steak mini potatoes and onion gravy

Beef bourguignon

Beef bourguignon

Beef bourguignon

Thai Red Curry Beef ok (but not duck)

2 tablespoon peanut oil
1 tablespoon minced lemongrass, white parts only (optional)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 yellow onion, sliced thinly top to root
2 to 6 small hot chiles, chopped
1/4 cup Thai red curry paste
1 13-ounce can coconut milk
2 tablespoon fish sauce (optional)
1 pound diced, peeled potatoes
1 teaspoons sugar
1 cup pineapple chunks
1 pound duck or goose breasts, sliced thin
Lime juice to taste
coriander

In the le cruisa get peanut oil smoking
add garlic, ginger and lemon grass, flash fry
add onion and red chilies, flash fry
add curry paste and cook until paste begins to separate, about 2 mins
pour in a whole can of coconut milk
add fish sauce
add potatoes and cook for 20 mins
add pineapple chunks
bring to boil, turn off heat
prepare rice
slice ducks breast
when rice has 10 mins left to cook, bring sauce back to the boil
add the duck breast, half the coriander and the lime juice
bring back to the boil, reduce and simmer until rice is cooked.
server with remainder of the coriander!

Spanish Chilindron Stew

Thai Red Curry Duck

                                                       Friday Meals
30/03/2018 Chinese
06/04/2018 Kentucky
13/04/2018 Fish and chips
20/04/2018 Burger
27/04/2018 Indian
04/05/2018 Ready meal
11/05/2018 Chinese
18/05/2018 Kentucky
25/05/2018 Fish and chips
01/06/2018 Burger
08/06/2018 Indian
15/06/2018 Ready meal
22/06/2018 Chinese
29/06/2018 Kentucky
06/07/2018 Fish and chips
13/07/2018 Burger
20/07/2018 Indian
27/07/2018 Ready meal
03/08/2018 Chinese
10/08/2018 Kentucky
17/08/2018 Fish and chips
24/08/2018 Burger
31/08/2018 Indian
07/09/2018 Ready meal
14/09/2018 Chinese
21/09/2018 Kentucky
28/09/2018 Fish and chips
05/10/2018 Burger
12/10/2018 Indian
19/10/2018 Ready meal
26/10/2018 Chinese
02/11/2018 Kentucky
09/11/2018 Fish and chips
 
1-Beef

Beef

Slow-braised beef in red wine recipe

Beef vindaloo

Ingredients:

You need to buy in:

beef
red and green chillies
cucumber
natural yogurt
fresh coriander
Part Baked Baguettes

Marinade

Black pepper and salt

2 green chillies

4 ounces malt vinegar

teaspoon sugar

half teaspoon ground cloves

12 crushed green cardamom pods

Paste

bulb garlic

lump of ginger

2 red chillies

half teaspoon ground cinnamon

teaspoon cumin

teaspoon coriander seeds

teaspoon turmeric powder

3 ½ ounces malt vinegar

Vindaloo

1 ½ pounds leg of lamb
2 ounces onions
7 ounces potatoes
3 ½ ounces groundnut oil
Oil, for frying
Salt, to taste
½ ounce coriander
Method:

create marianade and add beef

let stand in fridge for an hour

meanwhile:
into

For Paste:
Peel and roughly chop garlic. Peel and roughly chop ginger. Combine garlic and ginger with rest of ingredients in blender or food processor. Add 2 ounces water to make a fine paste.

For Marinade:
Crush peppercorns with mortar & pestle. Wash, stem & deseed chiles. Combine crushed peppercorns and chiles with rest of ingredients.

For Vindaloo:
Trim leg of lamb, removing excess fat. Debone and cut into 1-inch cubes. Combine lamb cubes with marinade and let sit 1 hour.

Peel and finely chop onions. Set aside. Wash, peel and cut potatoes into cubes. Deep fry potatoes in oil over medium heat until golden brown. Clean, wash and chop coriander.

Heat oil in large sauté pan over medium heat. Add onions and cook until golden brown. Add paste and cook until fat is melted. At this time, add marinated lamb, along with marinade, stirring 2 minutes. Add approximately 1 quart water, bring to boil, then cover and simmer until lamb is tender. Now add the potatoes and cook until potatoes are soft.

Whilst cooking, create a riata, by chopping a cucumber into small
pieces and mix into the natural yoghurt.

chop a small amount of the fresh corriander and add it to the riata

Serve with crusty bread

Columbo Chilli

2 red chillies
200g minced beef
cubed fried potatoes
onions
2 tomatoes
beef cube
sugar
salt

in lecruise, fry potatoes
remove potatoes
add onions
add minced beef
add red chillies
add tomatoes
add beef cube
add sugar
add salt
return potatoes

Beef Stew

***********************
Buy in for recipe
——————————–
300g cubed beef
swede
2 carrots
green pepper
mushroom
shallot onions
Red Cabbage
***********************
From normal stock
——————————–
beef cube
small onion chopped finely
garlic
corn flour
tomato puree
***********************
Seal cubes of beef
remove beef
add swede and fry until starting to brown
add carrots and fry until starting to brown
add both types of onion and green pepper and fry for a couple of mins
add mushrooms and fry for a couple of mins
add garlic
turn down heat
return beef to pot
add tablespoon of corn flour
add tomatoes
add teaspoon of sugar
add tablespoon tomatoe puree
add beef oxo cube
add salt and pepper to taste and cook for a couple of mins
add a bottle of guiness
bring to boil
transfer to slow cooker
cook for 8 hours on low setting
or
cook for 6 hours on med setting
or
cook for 4 hours on high setting
Serve with mashed potatoes and Red Cabbage

Malaysian beef curry

A RICH, FRAGRANT RENDANG CURRY

Ingredients

  • 1 red onion , thinly sliced
  • 1 clove of garlic , peeled
  • 2 fresh red chillies , deseeded
  • 1 tbsp ground turmeric
  • 1 piece of fresh ginger , peeled and roughly chopped
  • 30 g tamarind paste
  • 4 tbsp vegetable oil
  • 2 lemongrass stalks , tough outer leaves removed, roughly chopped
  • 4 kaffir lime leaves , roughly torn
  • 1 kg beef topside , trimmed and cut into 4cm pieces
  • 500 ml coconut milk
  • rice , boiled, to serve
  • shallots , fried crispy, to serve
  • 1 small red chilli , deseeded and thinly sliced, to serve

 Method

  1. In a food processor, blitz the shallots, garlic, long red chillies, both turmerics, ginger, galangal and tamarind until it forms a rough paste.
  2. Heat the vegetable oil in a large pan over a medium heat. Stir in the paste and the lemongrass and kaffir lime leaves, season with salt and pepper, and cook for 5 minutes.
  3. Add the beef pieces and cook for 10 minutes, or until they begin to brown, stirring to make sure the meat is coated in the paste.
  4. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1–1½ hours, or until the meat is tender and the sauce has thickened.
  5. Serve with boiled rice and fried crispy shallots, the red chilli slices scattered over the top.

https://www.youtube.com/user/sortedfood

beef tagine

beef
green pepper
onions
garlic
prunes

kidney beans
tin chopped tomatoes
beef oxo cube
sweet paprika
sultanas
raisins
apricots
ginger
soy sauce
freshly ground black pepper
salt
teaspoon sweet paprika
honey
chilli flakes
corriander
cummin

fresh coriander

Beef Burgers with Salad

sous vied beef parsnips carrots roast potatoes
Chilli Con Carne
Deep Depth Soup
Goulash
Lasagna with Salad
Sirloin beef with Salad
Tesco Finest British Steak Pies with Salad
Spaghetti Bolognese
Super Cheeseburger with a “Twist”
Scrumptious “Meatball” Sloppy Joe
Hungarian Goulash with Rice
Oxtail Stew
Homemade Chilli Beef Burgers
Luxury Braised Steak with Baby New Potatoes
Beef pasty with chips and onion gravy
  
 
2-Chicken

chicken

https://cafedelites.com/easy-oven-baked-chicken-and-rice/#recipe

Chicken Balti

Chicken Balti

Chicken Balti

mango chicken

chicken beast cubed
large onion
red and green pepper
peanut butter
mango chutney
mild curry powder
desiccated coconut
*********************************
brown chicken cubes
set to one side
add onions and peppers
when cooked add
90 grams smooth peanut butter
90 grams mango chutney
now add
chicken cubes
now add
8 grams mild curry powder
now add
15 grams desiccated coconut
add water to cover
bring to boil and simmer whilst rice cooks
serve

Jalfrezi Curries Only Take Minutes To Cook!
700g cooked turkey cut into bite sized pieces (Feel free to use other types of meat or pre-cooked potato)
5 Tablespoons ghee
1 teaspoon turmeric powder
2 Tablespoons garlic and ginger paste
1 Tablespoon ground cumin – preferably home roasted and ground
1 Tablespoon coriander powder – preferably home roasted and ground
1 Tablespoon red chilli powder
1 teaspoon cinnamon powder
1 onion thinly sliced
1/2 green bell pepper roughly chopped
1/2 red bell pepper roughly chopped
2 fresh green chillies slit lengthwise
5 tomatoes roughly chopped

Melt the ghee in a hot wok or large frying pan. Add the turmeric and allow to sizzle for about 30 seconds. The ghee will begin to darken a little. Now add the ginger and garlic paste, cumin powder, coriander powder, chilli powder and cinnamon powder. Stir the spices around in the ghee to create jalfrezi curry paste. Add the onion slices, bell pepper, green chillies and tomato and fry for about a minute before adding the meat.

Heat the meat through and serve with rice.

DUTCH OVEN ROASTED CHICKEN

grilled chicken breast

tiny carrots
tiny corn on the cob
red and green bells

boil the tiny carrots, corn on the cob

boil the potatoes

simmer breast for 15 mins

half the bells and chop one half of each bell

chopped onion

meanwhile

into a small pot add
2 x table spoon brown sugar
2 x table spoon vinegar
6 table spoons tomatoe ketchup
2 x table spoon light soy sauce
and bring to the boil.

Add the onions peppers and small tin pineapple cubes

simmer until breast are ready

on an oven tray place tin foil

create a small cradle from tin foil for each breast

dry off the each breast, rub with black pepper and place in the cradle.

spoon over the sauce, turn over and coat the other side.

place the cradles on the oven tray

rub a small amount of oil onto the carrots, bells and cobs and place onto the foil

grill for 7 mins

turn everything over and grill for a further 7 mins.

Chicken Mc Nuggets with Salad
Spicy Chicken Breast
Coq au vin
Roast chicken
Southern Fried Breaded Chicken Steaks
Spanish chicken
Tamarind chicken/ Chicken/tamarind paste/fresh green chilly/cherry tomatoes/fresh corriander/ginger/desicated coconut/sesame seeds/poppy seeds/ground cummin/ground coriander/curry leaves/onion seeds/feugreek seeds/tomatoe ketchup
Balti Baby Chicken in Tamarind Sauce
Chicken Curry
Chicken pasty with chips and onion gravy
3-Pork

Pork

German Pork Knuckle
Chilli Sausages with Salad
Pork Chop with Salad
Pork Chops in Ginger Beer 
Pork Liver
Pork pie with Salad
Pork Steak/ noodles/ sweet and sour sauce
Roast pork
Sausages with Salad
Pork Curry
Pork pasty with chips and onion gravy
 Smoky sausage casserole
  
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4-Lamb

Lamb

Morrocon Tagine Lamb

Ingredients:

2 tbsp vegetable oil
500g diced lamb
1 large onion, finely diced
1 tbsp flour
1 jar of Tagine Paste
400ml chicken stock
400g chopped tomatoes
100g ready to eat apricots

Method:

Preheat the oven to 160deg C
Heat the oil in a large ovenproof casserole dish
Brown the lamb on all sides then set aside
Lightly brown the onions
Ad the flour and cook for 2 mins
Add the lamb, tagine paste, stock, tomatoes, apricots and stir thoroughly
Cover and place in the oven and cook for 2 and half to 3 hours until the lamb is tender
Serve with either couscous or rice and promegranate seeds

Lamb shank tagine

4 quality lamb shanks , French trimmed
, olive oil
1 fresh red chilli
1 clove of garlic
1 red onion
1 quince
2 carrots
1 bulb of fennel
2 fresh bay leaves
1 pinch of saffron
2 ripe tomatoes, on the vine
1 preserved lemon
1 litre organic chicken stock
200 g couscous
1 bunch of fresh mint
1 handful of black olives (stone in)
½ a bunch of fresh flat-leaf parsley
½ a lemon
½ an orange
extra virgin olive oil
2 teaspoons rosewater
50 g harissa
4 heaped tablespoons fat-free natural yoghurt
RAS EL-HANOUT
2 cardamon pods
½ teaspoon ground cinnamon
1 teaspoon cayenne
1 heaped teaspoon coriander seeds
½ teaspoon sweet smoked paprika
1 tiny pinch of cumin seeds
½ teaspoon turmeric
½ teaspoon ground ginger
Preheat the oven to 160ºC/320ºF/gas 3.

To make the ras el hanout, lightly bash the cardamom pods in a pestle and mortar, shake out the seeds and discard the pods. Bash and muddle in the remaining ingredients to form a powder.
Massage the ras el hanout into the lamb shanks, then place in a large ovenproof pan over a medium-high heat with a splash of olive oil. Cook for 6 to 8 minutes, or until browned all over, turning halfway. Meanwhile, prick and add the chilli to the pan and cook until slightly scalded all over, then remove to a plate with the lamb.
Peel and finely slice the garlic. Peel, halve and cut the onion into eight wedges. Peel and core the quince, then cut into eight wedges, too. Peel and chop the carrots at an angle into 4cm chunks. Trim and quarter the bulb of fennel.
Wipe the pan clean with a ball of kitchen paper, then place on a medium heat. Add a splash of olive oil, the pricked chilli and the bay leaves. Put the garlic and vegetables into the pan, then cook for 10 to 12 minutes, or until softened.
Add the saffron to a cup with a splash of boiling water, then leave for a minute. Return the shanks to the softened vegetables. Quarter and add the tomatoes along with the saffron mixture, whole preserved lemon and stock. Bring to the boil.
Cut out a circle of greaseproof paper to the size of the pan, scrunch it up under cold running water, then lay it out flat and place in the pan. Cover with a lid and place in the hot oven for 2 hours to 2 hours 30 minutes, or until the shanks are soft, delicious and the sauce has reduced.
Use a spoon to skim away any excess fat from the surface. Carefully remove the shanks to a plate, then place the pan over a medium-high heat for 5 to 10 minutes, or until thickened and reduced, stirring occasionally.
Place the couscous and half the mint sprigs in a bowl, cover with boiling water, pop a plate on top and leave to soak and infuse.
To make the salad, destone and roughly tear the olives. Pick the parsley and remaining mint leaves, then place everything in a bowl, squeeze over the lemon and orange juice, and add a drizzle of extra virgin olive oil and a pinch of sea salt and black pepper. Toss together and set aside.
Combine the rosewater and harissa, then swirl it through the yoghurt. Return the lamb shanks to the sauce. Fluff up the couscous, discarding the mint, then divide between your plates. Top with the tagine, scatter over the herb and olive salad, then serve with a dollop of the harissa yoghurt.

Lamb Tagine

1kg Lamb Shoulder, cut into chunks

2 x Onions

Juice and grated rind of a Lemon

200g The Pantry Dried Apricots

1 x Chicken Stock Cube

400ml Boiling Water

2 x Carrots cubed

75g Pure Set Honey

1 x Tikka Sauce

1 tsp of each Ground Ginger, Cumin and Cinnamon

Black pepper

A little Solesta Sunflower Oil

************************************************************************

In a large frying pan, brown the lamb in batches in some hot oil then transfer to a large heavy-bottomed saucepan or a tagine.

Peel and chop the onions and add to the lamb.

Cut the dried apricots in half and add to the pan.

Peel and chop the carrots and add to the pan.

Sprinkle over the ground spices.

Dissolve the stock cube in the boiling water then add to the pan along with the tikka sauce.

Stir in the honey, lemon juice and rind then mix well.

Bring the mixture to the boil, stirring as you do.

Cover and simmer on a low heat for 2 hours, stirring occasionally, until the lamb is tender.

Sprinkle over the flaked almonds and serve.

Great served with Worldwide Foods Cous Cous.

 

Ecuadorian lamb stew/ Lamb Steak/ red pepper/ green peppers/ dry white wine
Lamb Burgers with Salad

Lamb Vindaloo
Lamb in shields
Lamb Shanks In Red Wine Sauce
Luxury irish lamb stew/Lamb Steak/ Carrots/ Garlic/ frozen peppers/ guiness/ baby potatoes/ red wine/ frozen peas
Roast lamb
Shepherds Pie with Salad
 Lamb Shank (Mutton) Curry
Lamb Jalfrezi
Lamb pasty with chips and onion gravy

****************************************************************

Lamb vindaloo

Ingredients:

lamb or beef

red and green chilies

cucumber
natural yoghurt.
fresh coriander

Marinade

Black pepper and salt

2 green chillies

4 ounces malt vinegar

teaspoon sugar

half teaspoon ground cloves

12 crushed green cardamom pods

Paste

bulb garlic

lump of ginger

2 red chillies

half teaspoon ground cinnamon

teaspoon cumin

teaspoon coriander seeds

teaspoon turmeric powder

3 ½ ounces malt vinegar

Vindaloo

  • 1 ½ pounds leg of lamb
  • 2 ounces onions
  • 7 ounces potatoes
  • 3 ½ ounces groundnut oil
  • Oil, for frying
  • Salt, to taste
  • ½ ounce coriander

Method:

create marianade and add lamb or beef

let stand in fridge for an hour

meanwhile:

into

For Paste:
Peel and roughly chop garlic. Peel and roughly chop ginger. Combine garlic and ginger with rest of ingredients in blender or food processor. Add 2 ounces water to make a fine paste.

For Marinade:
Crush peppercorns with mortar & pestle. Wash, stem & deseed chiles. Combine crushed peppercorns and chiles with rest of ingredients.

For Vindaloo:
Trim leg of lamb, removing excess fat. Debone and cut into 1-inch cubes. Combine lamb cubes with marinade and let sit 1 hour.

Peel and finely chop onions. Set aside. Wash, peel and cut potatoes into cubes. Deep fry potatoes in oil over medium heat until golden brown. Clean, wash and chop coriander.

Heat oil in large sauté pan over medium heat. Add onions and cook until golden brown. Add paste and cook until fat is melted. At this time, add marinated lamb, along with marinade, stirring 2 minutes. Add approximately 1 quart water, bring to boil, then cover and simmer until lamb is tender. Now add the potatoes and cook until potatoes are soft.

Whilst cooking, create a riata, by chopping a cucumber into small
pieces and mix into the natural yoghurt.

chop a small amount of the fresh corriander and add it to the riata

Serve with crusty bread

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6-Fish

Fish

DENNIS’S FISH PIE

pre heat oven to 200c
prepare potatoes for mash
put fish in a pan and cover with milk and add bay leaves
bring to boil and simmer until fish cooked
drain milk and set aside
place fish in a dish
in the pan cook a large piece of butter and melt
add a table spoon of flour
gradually add milk to form a fine paste
add small teaspoon of mustard
add salt and pepper
add teaspoon of parsley
add grated cheese
once at right consitency pour over the fish
top with mashed potatoes
grate cheese on top
cook in oven for 30 minutes

GARLIC CHILLI PRAWNS

REQUIRED

  • Fresh  Green Beans
  • Fresh GInger

Start Rice

In a small bowl add

  • 1/2 teaspoon chilli flakes
  • 1 tablespoon tomatoe puree
  • 2 tablespoons chinese rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce

10 mins before rice is ready

  • Add onions and ginger
  • Add garlic
  • Fry beans until soft
  • Add sauce
  • Bring to the boil
  • Add prawns
  • Serve

FISH TUESDAY

  • garlic chilli prawns
  • curried prawns
  • fish fingers
  • fish piefish cakes
  • fish Nuggets
  • fish and chips

Hidden Restaurant – Fish Burgers

Use two types of fish – white fish (cod) and salmon or haddock?
Chop up really fine or use a food processor
Put fish in a bowl
Add roughly chopped parsley
Add lemon zest and some breadcrumbs
Get hands in and squish together
Form the patties, ensure quite tight and firm
Heat oil in pan and add the patty and ensure coloured on both sides
Build burger on toasted brioche bun
Add slice of beef tomato
Then couple of cos lettuce leafs
Then a few onion rings
Some horseradish sauce
Then add the fish pattie and more sauce on top
Put the lid ontop and eat!

 

Smoked haddock, cod and prawn pie

  • Make mash potatoes
  • Put oven on 200 deg C
  • Put 200ml full fat milk in a pan with 2 bay leaves
  • Bring to a simmer
  • Add the cod, haddock and simmer for 5 minutes
  • Add prawns  – DO NOT RAISE HEAT!!
  • Cook for 1 minute
  • Strain the fish reserving the milk
  • Put fish into an oven proof dish
  • Discard the bay leaves
  • Melt 75g butter in sauce pan
  • Stir in 60g plain flour
  • Cook for 1 min
  • Gradually stir in infused milk
  • Bring to the boil and simmer for a few minutes until thickened
  • Stir in 1 tsp dill, 1 tspn mustard and lemon juice
  • Pour sauce over fish
  • Place mashed potatoes on top
  • Cook at 200 deg C for 35mins

Fish & Chips
Normal Fish cakes
Fish Fingers
Scampi with Salad
Thai Fish Cakes with Salad
Curried Prawns in Coconut Mik
Delicious Fish Curry
Italian Fish Fillets with Green Beans
Salmon with Salad

 

Crusty Shrimps

Lemon and garlic prawns 

  • 2 tablespoons butter
  • 1 bunch parsley, chopped
  • 3 cloves garlic, minced
  • 500g prawns, shelled
  • 1/2 lemon, juiced
  • 75ml white wine
  • salt and black pepper, to taste
  1. Heat the butter in a large frying pan. Once melted, add parsley and garlic and cook gently for 30 seconds.
  2. Add prawns to the pan and cook for 3 to 4 minutes, until pink. Add lemon juice, white wine and seasoning. Stir through for a minute or two to let the flavours combine, then serve.
7-Others

Other

A killer mac ‘n’ cheese (Jamie Oliver)

Ingredients

  • sea salt
  • freshly ground black pepper
  • 23 g butter
  • 1 half heaped tablespoons plain flour
  • Bulb garlic , peeled and finely sliced
  • 6 bay leaves
  • 1 litre semi-skimmed milk
  • 300 g dried macaroni
  • 3 tomatoes
  • 75g  Cheddar cheese , freshly grated
  • 50 g Parmesan cheese , freshly grated
  • 2 teaspoons fresh thyme ,
  • 2 splashes Worcestershire sauce , optional
  • Half teaspoon ground nutmeg
  • 1 half big handfuls fresh breadcrumbs
  • olive oil

Method

  1. Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC/425ºF/gas 7.
  2. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
  3. If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
  4. While it’s cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.
Cornish Pasty with Salad
Whole Garden Pizza
indian take away

Paella

fry chorizo in table spoon of olive oil
add pork
fry a bit longer
and onion and garlic
add chicken
add glass of white wine
add teaspoon of chilli flakes
add sugar
add teaspoon of thyme
1 teaspoon of tumeric
1 teaspoon of sweet paprika
add salt and pepper
add tin of chopped tomatoes
add butter beans
add chicken cube
add green beans or frozen peas
cook for 10 minutes
add Paella rice
add frozen prawns
and stir once (do not stir again!!!)
bring to boil
turndown and cook for 10 minutes
serve with chopped corriander(YUMMY)