Tuesday, 12 April 2011

Emeril's ESSENCE Creole Seasoning

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Saturday, 22 January 2011

Seasoned Lamb Steak served with Rustic Parsnip Puree

2 Lamb Steaks
1 tsp all purpose
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 mixed herbs
1/2 tsp chilli flakes
1 tsp worcester sauce
2 tbsp oil

Marinate Lamb Steaks in the above ingredients at least 30 mins or preferably overnight.

Peel 4 parsnips & 2 potatoes, boil in large pan of water with 1 tsp all purpose, 1 tbsp garlic powder, 1/2 tsp salt. Once tender, using a potato masher, start mashing in the pan, leaving some whole, drain some of water and leave some in pan. Add knob of butter, add some milk and continue to mash. I like the parsnip with chunks however each to their own.

Heat extra oil in a fry pan. When hot, add marinated steaks and fry to your liking. Once steaks are cooked transfer to warm plate and rest, meanwhile heat oil & seasoning left behind in the pan add extra oil if needed or a dash of water. Serve over steak.

Monday, 17 January 2011

Hints and Tips

  • Cooked onions - i cook batches of extra onions and keep them in freezer bags to make a curry in a hurry
  • Tomato passata - as I would never use a whole carton in my cooking, i freeze the remainder in ice cube trays and once frozen put them in a freezer bag (i would normally use about 3 cubes to 1lb lamb
  • Green Masala - consits of garlic, ginger & chillies, which is peeled & crushed and kept in small tupperware in the freezer with a little oil
  • I freeze cooked rice in freezer bags
  • Most dishes i cook extra and freeze a batch or 2 for other days
  • Vagar is indian for tempering. Adding whole spices to hot oil for a couple of secs. Usually at the start of a dish, however, we do also use this method at the ending cooking to flavour as well.

Wednesday, 12 January 2011

Spiced Chicken & Spinach

1 lb Chicken portions, skinned
1 tsp of green masala
2 tsp garlic powder
2 tsp paprika
2 tsp all purpose seasoning
1 tsp salt
3 tbsp oil

1 large bag, chop spinach
1/2 tsp salt
1/2 tsp all purpose seasoning
1/2 tsp garlic powder
1/2 tsp paprika

Heat oil for chickennon high, add all chicken ingredients and stir gently to ensure all the chicken is coating with the ingredients and slightly brown all the chicken piecies. Turn heat to low and cover. Cook for appx 45 mins or just tender. Do not over cook.

Meanwhile, cook spinach either by steaming, boiling or microwave with seasonings. Once cooked and cooled, squeeze out any excess water.

Once chicken is cooked, transfer to a plate leaving behind the oil & juices. Add cooked spinach, stir fry quickly and then add the chicken pieces and cook for 5 mins.

Green Masala

Green Masala is a paste of garlic, ginger & chilli. I usually use equal amounts of garlic & ginger and half the amount of chilli.

I prepare batches of this and keep in the freezer with a little bit of oil.

Wednesday, 5 January 2011

KFC Chicken Wings

1kg Chicken portions with skin & bone
1 1/2tsp MSG (optional)
1tsp Meat tenderiser powder
1tsp Worcestershire Sauce
1tsp Black pepper
2 tbsp Chilli Sauce
2 tbsp Cornflour
1/4 tsp salt

1tsp Paprika Powder
1tsp White pepper
1tsp Chilli Sauce
8tsp Flour
2tbsp Cornflour
1tsp Baking Powder
Salt 3/4 tsp
1tsp MSG
Chilled water

Cornflakes: 1 cup
Ready salted crisps: 1 cup
Breadcrumbs: 1 cup

Oil for frying

Marinate the chicken overnight. Mix all batter ingredients and gently add water to make thick batter. Coarsly grind all coating ingridients.

Steam the marinated chicken portions for 10 mins.
Dip in batter & then coating, coat well and deep fry, when half done remove from oil and drain on absorbent paper.

When ready to serve, re-dip in batter & coating and re-fry until cooked through.
Serve hot which your fav chilli sauce

Cheats Cinnamon Custard Tart

Half carton of Ambrosia Custard
half carton of single cream (mid size)
1tsp vanilla essence
1tsp cinnamon essence
1 egg (optional)
Ready rolled sweet shortcrust pastry
1tsp cinnamon powder (or to taste)

to serve: aerosal cream spritzy thing & ready chocolate sauce

Gently but throughly whip single cream into the custard in large bowl, add egg if using, then add the essences, continue whisking
Line a pie dish with greaseproof paper, unfold the roll of pastry and line the pie dish. Bake blind for 30 mins. Let cool

Pour custard mixture in cooled pie, sprinkle a dusting of cinnamon powder and bake for a further 30 mins or if using eggs until mixture has set.

You can either serve warm or leave to chill in fridge.

Serve with piped style cream and drizzle of chocolate sauce

Tuesday, 12 January 2010

Chicken & Lentil Curry in Pressure Cooker

1 lb skinless chicken portions
1/2 cup toor dhal
1 tbsp chilli, ginger & garlic paste
5 tbsp sunflower oil
1/4 tsp tumeric pwd
1/2 tsp chilli pwd
2 cinnamon sticks
4 cloves
2 bay leaves
2 onions (sliced)

Heat oil & vagar, add sliced onions fry on high, add salt then turn toolow, meanwhile, soak toor dhal in cold water and skin chicken pieces if necessary. Once onions are golden brown add chicken portions, fry for a couple of secs, meanwhile wash dhal in a couple of changes of water & drain, once chicken portions are browned lightly, add spices & fry, add dhal and fry, add water to cover (appx half pint) bring to boil, close pressure cooker, bring to full pressure, lower heat for 15 mins.
serve with rice

Saturday, 2 January 2010

Thai Lamb bites

2lb boneless lamb cut into 1" thinish slices
2 tbsp pad thai sauce
1 tbsp fish sauce
1/2 tsp salt
1 tbsp soy sauce
2 tsp spicy dry garlic chutney (more for spicy)
2 tbsp ginger garlic paste
1 tsp tamarind concentrate

combine all ingredients, leave to marinate at least 1 hour. Pan fry or grill the lamb accordinging to your liking, garnish with coriander.

Friday, 11 December 2009

Pad Thai chicken

Serves: 4
300g Rice noodles, thick, dried
3 tbsp vegetable oil
2 Eggs
0.5 tsp Salt
0.5 tsp ground black pepper
100g boneless, skinless Chicken breast
1 clove Garlic, finely chopped
60g shrimps, cooked
3 small Spring onions, shredded
3 tbsp roasted Peanuts, coarsely ground
3 tbsp Fish Sauce
3 red chillies, seeds removed, sliced
1 tbsp lemon juice
0.5 tsp brown sugar
120g bean sprouts
50g mange tout or sugar snap peas, sliced
3 tbsp coriander leaves, chopped

1. Soak the rice noodles in hot water for 20 minutes until they have softened.

2. Beat the eggs with salt and pepper and heat 1 tablespoon of the vegetable oil in a frying pan. Pour in the egg and make a thin omelette - turn it out of the pan and and cut into thin strips. Leave the omelette one side while you make the pad thai.

3. Heat the remaining 3 tablespoons of vegetable oil and fry the garlic and sliced chicken breast until the chicken is barely tender and the garlic is golden.

4. Add the shrimps and spring onions to the pan and stir fry for another minute Tip in the drained noodles, peanuts and add the fish sauce, chillies, lemon juice and brown sugar. Stir fry over a high heat for a further minute.

5. Toss in the beanspouts, mangetout and omelette strips, and cook briskly for about 30 seconds more. Season to taste and serve piping hot, garnished with coriander.

Tuesday, 11 August 2009

Bhinda, Spiced Okra

1 pack Shana frozen cut okra
1 tsp cumin seeds
1 tbsp garlic, ginger & chilli paste
3/4 tsp salt
1/2 tsp turmeric
1/2 chilli powder
2 potatoes, sliced
2 tbsp oil

heat oil, add cumin seeds, when popping add spices, add potatoes keep on high, and continuously fry add okra and fry on high - med until cooked

Roasted Chicken Wings

20 to 30 chicken wings
1 cup firmly packed brown sugar
1 cup soy sauce
1 teaspoon dry mustard
1 teaspoon crushed red pepper
1/2 teaspoon five-spice powder
3/4 cup butter, for basting

Cut chicken wings at joints. Discard tips. Combine all ingredients except butter. Marinate chicken for 8 to 24 hours in the refrigerator.Roast wings uncovered at 350 degrees F for 1 1/2 hours, basting with butter. Serve

Coca-Cola Wings

4 lbs chicken wings
1-2 cans full fat coca-cola
1 cup packed brown sugar
1 1/2 Garlic salt
1 1/2 Onion salt
1 tablespoon soy sauce

Place chicken wings a in shallow casserole. Sprinkle with garlic and onion salts. Pour mixture of Coca-Cola, sugar and soy sauce over all. Bake at 325 degrees F for 3 to 4 hours or until liquid has evaporated and wings become sticky

Tuesday, 14 July 2009

KFC Style Chicken Wings

6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder

Cooking Directions:If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl.In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in theflour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve.

Malzu's Lamb & Veg Casserole

"3 tbsp vinegar & 2 tsp salt"
1 cup olive oil & 1/2 cup sunflower oil
1 1/2 lb lean boneless lamb
1kg onions
1 lb potatoes - cubed
2 carrots - sliced
100g green beans - chopped
2 parsnips - sliced
6 mushrooms - halved
flour seasoned with salt, pepper & cayenne
1/2 pint lamb stock

Make paste with oil & salt:
2 tsp paprika
2 whole garlic cloves
1 tsp oregano
2 tsp mixed herbs
1/4 tsp rosemary
1 tsp thyme

Soak lamb in the vinegar & salt for 1/2 hour. Rinse well & dry. Coat in the flour.

Using a flameproof casserole, heat olive oil add onions on a low heat. In another pan, heat veg oil and brown lamb in batches. Add paste to onions and fry, add lamb, fry, add potatoes and fry, add stock, bring to boil, turn off heat.

Cover casserole with foil and lid and put in pre-heated oven at 150c, after 1 hour add carrots and parsnips, after another hour add beans & mushrooms and continue cook for another hour

Serve with rice.

Spagetti Bologenese

2 lb Lamb Mince
1 lb Onions
4oz Olive Oil
10oz Mushrooms
2 tsp salt
4 large garlic cloves
2 green chillies
1/2 tsp black pepper
1tsp rosemary
1tsp italian seasoning
1/2 tsp lamb seasoning
1tsp cayenne pepper
1tsp paprika
4 pari tomatoes

Heat oil, add onions, fry on high for 5 mins, lower heat, add salt, fry until onions are light golden brown, add garlic & chillies, continue to fry add mince, fry until browned add 30ml hot water continue stirring continuosly, add herbs & spices continue stirring, add tomato's & mushrooms continue to cook on low heat and serve with spagetti cooked according to manufacturers instructions.

**I sometimes add 2 handfuls of frozen prepared mix veg just before adding herbs & spices. I also cook this in the pressure cooker.

Fansi & Potatoes Curry

2-3 med onions, sliced into half rounds
half a bag of frozen fansi (sliced runner beans)
2 dried red chillies
1/4 tsp hing
1/2 tsp red chilli powder
1/4 tsp turmeric
1 tbsp green masala
1 1/2 tsp salt
1 tsp sugar

Heat oil, add vagar & masala's, salt & sugar, until oil rises on high heat add potatoes and stir to coat - add fansi and continue to cook on high until potatoes and fansi care cooked and slightly crisp. Serve with chapati's or as an accompainment to grilled lamb or chicken

Veggie Shepherds Pie

See recipe for Shepherds Pie and replace mince with:
2 carrots, broccoli, cauliflower, 1 long sweet chilli pepper - chop into very small pieces and reduce salt and seasonings a little.

Shepherds Pie

1 1/2 lb lamb mince
3 lb potatoes
4 garlic cloves
4 green chillies (optional or use less)
1 pari oil
4-5 med onions
2 tsp salt
1/2 tsp oregano
1 tsp black pepper
2 tsp paprika
1 tsp mixed herbs
3 pari tomato
1 tsp tomato puree
3 carrots, sliced

Boil/Microwave potatos with a little salt & oil. Meanwhile, heat oil, add onions, fry until light golden brown, add garlic & chillies. Fry mince and all the herbs and seasonings. Add tomatoes fry add mushrooms and carrots, add water if necessary and cook mince.
Mash potatoes.

Transfer to baking dish, top with mash. If using pressure cooker, pressure cook mince for 15 mins.

Thai Chicken with Holy Basil and Chillies

200g boneless & skinless chicken, thinly sliced
2 garlic cloves,
1 red chili, chopped
1 1/2 tbsp oil
80g sliced onion
1 1/2 tsp nam pla
1 tsp white sugar
1/2 tsp soy sauce
2 1/2 tbsp chicken stock
Garnish: 1 red chilli, sliced lenghways
10 holy basil leaves

Crush garlic & chilli in a pestle & mortar. Heat oil in a work over medium flame and stir fry paste. Add chicken and continue frying & stirring. Add onions, fish sauce, sugar and soy sauce, stirring and frying continuosly. Add stock, chilli and basil leaves and fry for another 15 seconds. Serve immediately with jasmine rice.

Tagliatelle with Gorgonzola, Wilted Spinach and Turkey Kabanos

80z Tagliatelle
40z Gorgonzola
4 oz Turkey Kabanos - chopped
2 oz Spinach
200ml Creme Fraiche
2 cloves garlic - crushed
Salt & Pepper

Boil & drain pasta according to packet instructions. Blend gorgonzola and creme fraiche in processor. Heat another pan, when hot add kabanos and dry fry for a couple of minutes, add garlic, stir. Remove from heat. Add spinach, stir and wilt in heat of pan.

In the pasta pan add the gorgonzola mixture and kabanos mixture, toss everything together. Season with salt & pepper and serve immediately with parmesan. Serve with a crispy green salad

You could also add sliced mushrooms or substitute the kabanos for mushrooms for veggies

Chinese Salt & Peppers Chicken Wings

5 tbsp Self Raising Flour
1lb Chicken Wings
Spring onions - chopped
3 cloves garlic
1 tsp chilli powder
1 tbsp chinese wine

Salt Spice Mix
1 tsp salt
1/2 tsp celery powder
1 tsp five spice
1/2 tsp ginger powder
1 tsp chicken stock powder

Combine self raising flour, water & oil. Slowly add cornflour to the mixture until it becomes dry, to make it crispy. Add wings to coat.

Deep fry chicken. In a seperate pan, add some oil, add spring onions, garlic, chilli powder - add chicken wings and last add salt mix - stirring & frying continuosly, add 1tbsp chinese wine - stir to blend and serve

Cajun Style Seasoning

3 tbsp Paprika
2 tbsp Salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano
1 tbsp thyme

Combine. Store in airtight jar. Use to season as you would salt.

Kids Soy Chicken in Slow Cooker

3 1/2lb Chicken drumsticks or thighs, skinless
4 fl oz soy sauce
4 tbsp dark brown soft sugar
2 cloves garlic
300g passata

Place chicken in slow cooker. Mix all other ingredients and pour over chicken. Cook on low heat for 8 hours. Serve over rice.

Pressure Cooked Masala Lamb Chops

1kg Lamb chops
Yogurt- 250 ml
onions - 1 cup,
chopped tomatoes - ½ cup,
chopped green chillies - 2 tsp,
chopped coriander leaves - 2 tbsp,
chopped red chillies - 3
coriander seeds - 2 tsp
cumin seeds - 1 tsp
pepper corns - 1/2 tsp
cardamoms - 3
cloves - 4
cinnamon - 2 pieces
ghee or oil - 3 tbsp
salt - to taste

Wash the chops and drain the water. Add yogurt and salt and marinate for 1 hr. Add onion, tomato and green chillies. Powder red chillies, coriander, cumin, pepper, cardamoms, cloves and cinnamon together and add to the chops. Add ghee or oil and ½ cup of water.

Pressure cook for 15 minutes.Cool the cooker for 10 minutes and open the lid. Place the cooker back on fire and cook stirring till all the liquid is absorbed and ghee or oil floats on top.

Wednesday, 8 July 2009

Fast, Slow cooked Leg of lamb with sweet potato

This is my version of fast slow cooked lamb. It might take ages to cook, but your input is minimal.
The lamb was cheap frozen supermarket brand, it hadn't properly thawed and i didnt have time for onions. However, it made no difference to the final taste whereas in previous recipes i browned all ingredients in a particular order. Due to the long cooking, the sweet potato's had almost become mash which made the sauce quite thick, so need for the use of onions or a thickening agent.

half leg of lamb
2 tbsp baharat
2 tbsp garlic puree
1.5 tsp salt
1 tsp lamb seasoning
1 tsp paprika
1 tbsp oil
4 sweet potatos
half pint stock
3 salad tomato's or 4 ice cubes of passata

wash and dry lamb, make incisions, mix all the spices with the oil and rub into lamb inserting into slits. slice potato's and put in the bottom of sc pot, put the leg on top, pour stock over and then add tomatoes.

Slow cook for 8-10hrs. Enjoy with rice

Tuesday, 7 July 2009

Thai Tamarind Chicken Stir Fry

4 chicken thighs
1 cup Mushrooms sliced
2 thumb-size pieces ginger, sliced into matchstick-like pieces
3 cloves garlic
handful fresh corriander
2 tsp. cornstarch powder dissolved in 3 Tbsp. regular soy sauce
2-3 Tbsp. Oil
2 tsp. tamarind paste
1/3 cup water
2 Tbsp. fish sauce
2 Tbsp. sugar
1-3 fresh chillies, or to taste

Place chicken pieces in a bowl and pour over the cornstarch and soy sauce mixture. Stir well to cover chicken with the sauce. Set near the stove to marinate while you make the tamarind sauce.

Make the tamarind sauce by mixing all sauce ingredients together in a cup (the tamarind paste and sugar should more or less dissolve in the water and fish sauce). Also set near the stove.

Pour 2-3 Tbsp. oil into a wok or large frying pan. When hot, add the garlic, ginger, mushrooms, and chicken (together with the cornstarch/soy sauce marinade).

Stir-fry 1-2 minutes, or until the wok or pan becomes dry. At this point, and continue stir-frying another 1-2 minutes.

When wok or pan becomes dry again, start adding the tamarind sauce 2-3 Tbsp. at a time, always when wok or pan becomes dry. Continue stir-frying in this way until all the sauce has been added and the chicken is cooked (8-10 minutes in total).
Remove from heat and adjust seasonings to taste.

Stuffed Cheese Jalapenos

10 large Pickled jalapenos
Cheddar cheese
2 Egg whites, beaten
3 tb Cornmeal
3 tb Flour
oil for deep-frying

Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry for about 15 minutes.
Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on absorbent paper, and serve.

Jalapenos Stuffed With Yarden Turkey Kabanos And Cream Cheese

1 tb Vegetable oil
1 tb Finely minced onion
2 Clove garlic, finely minced
1 tub Yarden Turkey Kabanos, halved & sliced
2 oz Cream cheese, softened
1 tb Sour cream
Salt to taste1
2 Jalapenos, seeded, halved and deribbed

Heat oil in a pan and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add kabanos and cook 5 minutes, When fully cooked, remove pan from heat and cool slightly, then stir in cheese and sour cream, season with salt and spoon into jalapenos; serve.

Garlic Sauce

2 Large head of garlic
10 Slices white bread
1 c Olive oil
1/2 c White vinegar
1 tb Lemon juice
3 tb Water

Peel and crush the garlic, the entire head. Remove the crusts from the white bread, and place the crustless bread in a mixing bowl. Add the garlic along with the olive oil and vinegar. Let this soften for 1 hour. Beat with an electric mixer until all is smooth. Don't do this with a food processor as it will be too smooth. Add lemon juice, slowly add water while the mixer is running so you will have a thick and fluffy sauce.

Piri-piri Sauce

1 lb Unsalted butter/Ghee
3 Small red chilles
6 Cloves garlic
1 tb Paprika
1/2 ts Chilli powder
Lemon or lime juice

Grind chiles and garlic in a mortar (or process). Add to melted butter with paprika and chile powder. Add lime or lemon juice to taste (lime will be better for this one). Mix well.

For chicken wings, or breasts, or fish, or prawns, marinate meat for 5-10 minutes, baste with sauce while cooking and spoon sauce over before serving.

Kim & Aggies Window Cleaner

1 tbsp cornflour dissolved into 1 pint lukewarm water, pour into trigger spray bottle. Spray mixture onto cloth to clean, then buff with dry microfibre cloth

Spicy Chicken Wings - slow cooked

30 to 40 individual chicken wings
Salt & Pepper
2tsp Garlic Powder
2tsp Chili Powder
1. 5 cups of your favorite chilli/bbq sauce
1/4 cup honey
2 tsp. mustard sauce
2 tsp. worcestershire sauce
1 onion

Preheat grill to high. Remove most of skin on wings. Rinse and pat dry wings. Place wings on a baking sheet lined with aluminum foil. Season with salt, pepper, garlic powder and chili powder. Grill wings 4 inches from heat source for 5 minutes per side or until wings are browned. Meanwhile, mix remaining sauce ingredients together and slice the onion into thick slices. Put wings in slow cooker, sauce over wings and onion slices on top. Cook on high 2 to 3 hours or on low 6 hours.

Crispy Chicken Wings

2 lb Chicken wings

1/4 tsp Garlic powder
1 cup Dry bread crumbs
1/2 tsp Salt
1/2 cup Margarine; melted
1 tsp chilli flakes (or to taste)
2 tb Parsley; chopped
1/2 c Parmesan cheese; grated
1/4 ts Pepper

Cut chicken wings in two pieces, discarding the tips. In a small shallow bowl, combine butter, chilli and garlic powder. In another bowl, combine remaining ingredients. Dip chicken into butter mixture, then into crumb mixture. Place on greased baking sheet; bake at 200c for 50 to 60 minutes or until done

Meatballs With Egg and Lemon Sauce

250g lamb mince
3/16 Glass rice
1 tb Margarine
1 bn Parsley
2 1/2 Glasses water
1/2 tb Black pepper
2 tb Salt
1 lg Onion

2 Egg yolks or 1 egg
1/3 Glass of water
1 Lemon (the juice)

Grate the onion. Boil rice in 3 glasses of water and drain. Chop the parsley.
Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes. Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley leaves and shake gently to coat meatballs with parsley. Add 2 1/2 glasses of water, the margarine and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30 minutes. When the meatballs are cooked, put the egg yolks or the egg, the lemon juice and water for the sauce into a bowl and beat gently. Add the sauce to the pan, stir a couple of times to blend and serve

Broccoli In Oyster Sauce

4 tbsp Vegetable oil
3 Garlic cloves, crushed
1lb Broccoli, cut into florets
6 tbsp Oyster sauce

Heat the oil in a wok & stir-fry the garlic until it is light golden brown. Add the broccoli & stir-fry for 3 minutes over low heat. Add the oyster sauce & stir for 1 minute. Transfer to a serving dish & serve hot.

Tuesday, 30 June 2009

Quick Mushroom Tagliatelle

Heat about 2 glugs of olive oil in a pan. Add 1 sliced onion, fry for a couple of mins add salt & stir, add 1tbsp garlic puree, fry. Add sliced kabanos, fry, add mushrooms fry, add 1tbsp linghams sauce and continue to fry.

In another pan, boil tagliatelle, when cooked drain, reserve some liquid and add to the mushroom pan, grate in some chedder stir. Take off heat. Stir in a large handful of chopped coriander and stir until wilted.

Serve with extra cheese and linghams

Saturday, 27 June 2009

Chicken Wings, Linghams

1lb chicken wings
3tbsp linghams ginger, garlic & chilli sauce
1 tbsp green masala
2 tbsp garlic & ginger paste
1 tbsp smoked paprika
1 tsp salt

add all ingredients to chicken wings and marinate for at least a couple of hours. Grill on med-high heat for about 20 mins turning once.

Thursday, 25 June 2009

Crunchy Garlic & Pepper Potatoes

500 g boiled potato's (cut into cubes)
1 bulb crushed garlic
Salt to taste
1tbsp black pepper
Coriander to garnish

Heat oil in a pan, when hot add the cooled down potato cubes and fry, coat the potato's. Add garlic, continue to fry, add salt, add black pepper, continue to fry until all potato's are golden brown and crunchy with a soft centre. Garnish with coriander

Peri Peri Chicken Wings

1/2 kg chicken wings
1/2 tsp black pepper
1 tsp salt
1 tsp white pepper
1 tsp garlic paste
1 tbsp Soya sauce
1 ½ tbsp hot peri peri sauce
2 tbsp lemon juice
2 tbsp cornflour

For hot peri peri sauce
1 tsp salt
1 tsp garlic paste
1/2 cup oil
1/2 cup white vinegar
2 tbsp lemon juice
2 tbsp red chilli powder
4-5 whole red chillies
6 Kashmiri chillies

Method: Marinate chicken wings with all the above ingredients for two to three hours. Deep fry for 15-20 minutes.

For the sauce: Soak Kashmiri chillies, whole red chillies and red chilli powder in one cup of water overnight. Place all the ingredients in a blender and blend well for about five minutes. Refrigerate in an airtight container.

Tuesday, 23 June 2009

Roasted Butternut Squash with Garlic & Smoked Paprika

Slice butternut squash lengthways, arrange slices on a roasting tray, mix 1tbsp crushed garlic with olive oil and coat squash slices and sprinkle paprika over the slices.

Roast in hot oven 200C for approx 20 mins

Saturday, 24 January 2009

Malzu's slow cooked leg of lamb casserole with middle eastern flavours

1/2 leg of lamb (deep incisions)
salt to taste
3 tsp baharat spices
2 tbsp garlic puree
2 tsp lamb seasoning
1 tsp paprika
1 tsp mixed herbs
3 med onions (diced)
1 potato (bite size pieces)
1 carrot (sliced)
2 tbsp oil
1 cube stock concentrate, dissolved into 1/2 pint of water

Put potato and carrots into pot of slow cooker
Heat oil in a pan, fry onions, add everything else except lamb
Fry for a couple of minutes until oil seperates
Add meat and brown on all sides, pushing onion mixture into the incisions
Transfer meat and juices to the slow cooker pot
Add the stock
Slow cook for 8 hours

Serve with rice or cous cous

Monday, 22 December 2008

Window Cleaner

Half pint white vinegar
Half pint water
1 drop blue colouring

Homemade Multi purpose cleaner (small)

Trigger spray
Half pint white vinegar
2 tbsp bi carb
Fresh lemon
Essential oil (green tea preferably)

Sunday, 21 December 2008

Shortbread Fingers

275g Plain flour
60g Sugar
Pinch of salt
175g chilled butter (cubed)
2 tsp Vanilla Essence

Do not use food process.

Work butter into flour, using fingertips, lightly & delicately. Once butter has almost gone, add sugar, salt & vanilla and combine all ingredients still using fingers. You will end up with a biscuit like mixture. You can wrap in Cling film and chill if you want to)

(The less flour you use and the less u handle it the better - more u work biscuits, tougher they get)
Roll out the dough on a floured surface to appx 5mm. With a little bit of flour on knife. Carefuly cut rolled out dough into fingers... gently score down each biscuit using a fork and sprinkle with icing sugar

Place fingers on baking sheet and cook at 150C for 8 minutes (do not let colour). Fingers are very delicate when warm - let cool on a wire rack

Monday, 15 December 2008

Indian Style Lamb Shanks in Slow Cooker

Serves 4

2lbs of Lamb Shanks
3 tbsp garlic-ginger paste
2 green chillies, finely chopped
1 tbsp paprika
3 cloves
1.5 tsp salt
1 tsp sugar
7fl oz yogurt
1 onion, sliced
1 piece cinnamon stick
1 tsp cumin seeds
1 tsp ground pepper
2 tbsp boiling water

Mix garlic-ginger paste with chillies, paprika, cloves, salt, sugar and yogurt
Make deep cuts in the lamb, place lamb in ceramic pot and smear the yogort mixture all over, pushing into slits.
Heat oil in frying pan, add the onion and fry for a couple of minutes until golden, add cumin, cinnamon and pepper. Spoon mixture over the lamb. Add water to the crock pot.
Cover and cook on low for 6-8 hours.
Lift the shanks out of the pot. Stir sauce well, thin if necessary with water, taste and re-season. Serve the shanks with sauce spooned over and rice, salads, raita

Soda Crystals

A guide to strengths of Soda Crystals:
Mild - 1 tablespoon to one pint (500ml) of water
Regular - Half a cup to one pint (500ml) of water
Strong - 1 cup to one pint (500ml) of water

Use 1 pint boiling water to dissolve the half a cup of soda crystals and pour into empty trigger spray bottle for a regular strength. Shake well before use.

Malzu's Garlic Mushrooms

500g Mushrooms
2oz Butter/Margarine
3 tbsp garlic paste
2 tbsp chopped coriander
1/2 tsp salt
1/2 tsp pepper

Clean mushrooms, break stalks off and chop finely
Melt butter in microwave (30 seconds appx)
Add all other ingredients, inc stalks and stir and leave to cool
Place the mushrooms upside down in a roasting tray
and fill with 1tsp of butter mixture.
Place in oven at 200c for appx 20 mins

Monday, 1 December 2008

Thai Coconut rice

Prep Time: 5 minutes
Cook Time: 20 minutes
2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. vegetable oil
Optional: 1 tsp. white or brown sugar
Optional: 1 tsp. coconut flavoring

Rub oil over the bottom of a deep-sided pot. Note: the pot will need a tight-fitting lid.
Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well.
Add the sugar and flavoring, if using. Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low (around 2.5 on the dial). Place lid askew on the pot, allowing some of the steam to escape.
Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 5-10 minutes, or until you are ready to eat.
The rice will "steam" and have a nice, slightly sticky texture). Tip: Your Coconut Rice can stay warm this way for up to 1 hour.
When ready to serve, remove the lid and "fluff" rice with a fork or chopsticks. Serve right out of the pot, or place in another bowl or container together with a rice scoup for serving. ENJOY!
NOTE: This recipe works best with Thai white (jasmine) rice. Other types of rice may not be as enhanced by the flavor of the coconut milk.

Friday, 28 November 2008

Malzu's Very Garlic & Herb Lamb Shanks in the slow cooker

4 Lamb Shanks
2 onions, finely chopped
1 garlic bulb, cloves separated and crushed
4 sprig thyme or 2 tsp dried thyme
2 tsp dried oregano
1 tsp dried rosemary
1 tbsp paprika
1 tsp lamb seasoning
1 tsp freshly ground black pepper
2 tsp salt (or to taste)
1 tbsp balsamic vinegar (optional)
4 tbsp olive oil
150ml stock
60ml red wine (optional)

Make small slits all over the shanks.
Mix the onion garlic, thyme, oregano, rosemary, paprika, vinegar, salt & pepper with 2tbsp oil.
Brush all over the shanks, inserting into the slits. Leave to marinate at least 2 hours, but preferably overnight.
Brush the marinade off the lamb and set aside.
Heat the remaining oil in a pan, and lightly brown all the shanks all over. Transfer to ceramic pot.
Add the marinade to the frying pan and pour in the wine if using and stock. Bring to a near boil, stirring continually.
Then pour over the shanks
Cover with the lid
Cook on high for 1 hour then reduce to low and cook for 6-8 hours or until very tender.

Garnish with coriander or parsley and serve with potatoes (sautéed, boiled, roast) and greens.

Alternatively, arrange slices of potatoes at the bottom of ceramic and put the shanks on top.