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[jj]

[b]Persian Shish Kebabs BBQ
M Eastern
25mins plus marinating

Serves 4 Hot Beef Spices
Barbecue
Gluten Wheat Dairy Free Eggless [/b]


Ingredients

1kg/2.2lb Beef Fillet
1 Onion, chopped
Salt and Black Pepper
½ teasp Allspice
3 tbsp Lime Juice

Instructions

1. Cut the beef into 2.5cm/1 inch cubes. Place in a mixing bowl together with the onion, allspice, salt, black pepper, and lime juice. Mix well then cover and refrigerate for 4-6 hours.

2. Thread the beef onto four skewers and cook over hot coals for 15 minutes turning 3 or 4 times and basting with any remaining marinade throughout cooking. Serve hot.

[jj]

Blue Cheese Burgers BBQ

Serves 4 Hot Barbecue Beef

Ingredients

400g/14oz Minced Beef
1 teasp Dried Tarragon
1 teasp Dried Parsley
Salt and Pepper
100g/4oz Blue Cheese e.g. Danish Blue or Stilton

Instructions

1. In a large mixing bowl, mix together the beef, tarragon, parsley, salt and pepper.

2. Form mixture into eight balls then turn onto a floured surface and flatten each ball to make a round about 1cm/1/2 inch thick.

3. Cut the cheese into four equal pieces. Crumble one piece of cheese in the centre of one round of meat then cover with a second round of meat. Seal the edges well to enclose the cheese. Repeat the process with the remaining ingredients.

4. Cook over hot coals for 5-8 minutes on each side, or until cooked through.

[jj]

Maple Spare Ribs BBQ
80mins plus marinating

Serves 4 Hot Pork
Barbecue
Dairy Free Eggless

Ingredients

1.2kg/2 ½ lb Pork Spare Ribs
180ml/6fl.oz. Maple Syrup
2 tbsp Brown Sugar
2 tbsp Tomato Ketchup
1 tbsp Cider Vinegar
1 tbsp Worcestershire Sauce
Salt
2 teasp Mustard

Instructions

1. Place ribs in a large saucepan, cover with water and bring to the boil. Reduce the heat, cover and simmer for 1 hour. Drain and place in a shallow dish.

2. In a small saucepan, combine the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard. Bring to a boil, stirring, then remove from the heat and pour over the ribs. Toss the ribs to coat well, cover and marinate in the refrigerator for at least 2 hours.

3. Transfer ribs to the grill, reserving marinade and cook over medium hot coals for about 20 minutes, or until tender and glazed, turning from, time to time and basting with the reserved marinade. Serve hot.

[juicyjude]

Like the sound of those ribs. May well try them, thanks. They may taste better burned so will probably give them a go.ha ha

[marmaris98]

what you like.........................

[The March Hare]

Smoked Haddock Risotto with Black Pudding and Leek

A scrumptious smoked haddock risotto from James Martin – comfort food doesn’t get any better

Ingredients
300g (10oz) smoked haddock (un-dyed)
85g (3oz) butter
600ml (1 pint) fresh fish stock
300ml (1/2 pint) chicken stock
225g (8oz) Arborio rice
3 shallots
2 cloves garlic
170g (6oz) black pudding
2 leeks
Mascarpone cheese
Parmesan cheese
Salt and pepper
Fresh flat parsley, chopped
White wine
Method
Peel and chop the onions and garlic, and sauté in a pan with a little butter and add the rice and cook for a further 30 seconds, then add the white wine and fish stock.

Dice the black pudding and add it to the pan with some thinly sliced leek. Bring back to the boil and simmer it gently, for about 5 minutes, before adding the diced smoked haddock.

Cook for a further 4-5 minutes to ensure the rice is cooked, finish with chopped parsley, Mascarpone, grated Parmesan and seasoning.

Serve in a large bowl with grated cheese and olive oil drizzled over the top.

[The March Hare]

Smoked Haddock Lasagne with Mustard Sauce

A tasty offering from Gordon Ramsay from Haddock – a special collection of tasty recipes from Grampian and celebrity chefs

Ingredients
1kg (40oz) smoked haddock fillets
About 500ml (17 1/2fl oz) milk and water mixed
300g (12oz) fresh pasta lasagne sheets or 150g dried (do not use ‘no need to cook’ lasagne sheets)
400ml (14fl oz) fish stock
100ml (3 1/2fl oz) dry white wine
150ml (5fl oz) double cream
1 tablesthingy coarse grain mustard
1 tablesthingy chopped fresh chives
200g wild mushrooms or chestnut mushrooms, sliced
2 tablesthingys olive oil
12-16 asparagus tips
150g (6oz) baby spinach leaves, washed and dried
1 tablesthingy freshly grated Parmesan cheese
Sea salt and freshly ground pepper
Method
Poach the haddock in the simmering milk mixture to just cover fish for about 5 minutes until it starts to flake, then drain. Skin, bone and flake the fish whilst it is still hot – it’s easier. Set the flesh aside.

Blanch the pasta sheets in boiling salted water for just 2 minutes for fresh sheets; 4-5 for dried. Drain, rinse in cold water, then pat dry with paper towel.

Boil the stock and wine until reduced by half, to about 250ml, then add the cream and boil for another 3 minutes. Stir in the mustard and chives and check the seasoning.

Sauté the mushrooms, with the oil, in a frying pan until just softened. Remove and drain. Peel the stems of the asparagus with a vegetable peeler, and then blanch for 2 minutes in boiling water, then drain.

Now you can put the lasagne together. First pre-heat the oven to 190°C, Gas 5. Lightly grease a medium size ovenproof dish.

Pour a little mustard sauce on the base of the dish and arrange the pasta sheets on the sauce. Scatter over the baby spinach leaves and a third of the fish, and then a third of the mushrooms. Trickle with a little more sauce and repeat the layers twice again – pasta, spinach, fish, mushrooms.

Arrange the blanched asparagus tips on top and pour over the last of the sauce. Sprinkle with the Parmesan then bake for about 15 minutes, until hot and bubbling. Allow it to stand for about 10 minutes before serving.

[The March Hare]

Fresh Haddock and Smoked Bacon with Celeriac Sage Fries

Celeriac and haddock is a matched made in heaven Gary Rhodes shows us exactly why

Ingredients
(Serves 4)
4 175g (6oz) fillets of fresh haddock, skinned
Salt and pepper
12 rashers of smoked streaky rindless bacon
2 small-medium celeriac
4 tablesthingys olive oil
25-50g (1-2oz) butter, plus an extra knob
Squeeze of lemon juice
6 sage leaves, neatly chopped
Method
If the haddock fillets are thin and include the tails, these can be folded, placing the pointed tail under the main fillet. Season each fillet with a twist of pepper only.

Bacon rashers can be quite thick, if so place them between two sheets of Clingfilm and press with a rolling pin to thin them. Place the rashers on a board, overlapping very slightly, in threes to form each portion. The haddock fillets can now be placed on top horizontally or vertically, whichever will cover the maximum area of the fish. Fold the rashers over, pinning them together with one or two thingytail sticks. Refrigerate them until needed.

Top and tail the celeriac, cutting away the skin. Cut the vegetables into sticks approximately 1cm (1/2 inch) thick, not worrying too much about neatness. These can now be plunged into boiling salted water. Once returned to the boil, cook for a minute or two before draining in a colander and allowing to cool slightly. Dry on a clean cloth. This blanching method cuts into their rawness, which will leave these fries with a softer interior.

Heat 2 tablesthingys of the olive oil in a large frying pan. Once hot, add the celeriac sticks, frying until golden brown and approaching crispy on all sides. This will take 8-10 minutes.

With the celeriac fries cooking, heat another large frying pan with the remaining olive oil. Once hot, place the wrapped haddock fillets in the pan, presentation-side down, and fry for 5-6 minutes, until the bacon is well coloured and golden. Add a knob of butter, turning the fish, and continue to fry for a further 4-5 minutes. Turn off the heat at this point and leave the fish in the pan.

Add a generous squeeze of lemon juice to the celeriac, along with 25g (1oz) butter, shaking it into the juice and cooking oil. This will emulsify quite smoothly, add the extra 25g (1oz) butter for a smoother, richer finish, if preferred.

Season with salt and pepper, sprinkling over the chopped sage.

Twist the thingytail sticks from the haddock, presenting on plates along with the celeriac sage fries.

An alternative finish to the celeriac is to add the butter once they’re completely fried, increasing the heat to create a bubbly nut-brown finish. Squeeze over the lemon juice and sprinkle on the sage, sthingying the foaming butter over the fries.

An extra sweet warm twist can be added to this dish by mixing together a dessertsthingy each of Dijon mustard and clear honey. This can now be brushed on the presentation side of the haddock fillet, before wrapping in the bacon.

[juicyjude]

Oh we are becomming proper Jamie Olivers on here aren't we? ;D

[jj]

Broccoli Cheese Bake Recipe

Ingredients


1 cutting of Broccoli
250grams of Mature Cheddar
1/2 pint of Milk
3tbs of plain Flour
1oz of stale Bread
3 rashers of Bacon
A pinch of Nutmeg
1 clove of Garlic
Coarse Sea Salt & Course Black Pepper

Preparation

Chop Broccoli into florets,
Boil florets in salted water for 7-10 minutes until tender.
Pour milk into a pan, bring to boil, then simmer while adding flour, and 3/4 of the cheese.
Chop bacon finely and add to cheese sauce mixture, along with minced garlic and nutmeg.
Place broccoli in casserole dish, pour over cheese sause, then tear stale bread into thumb size peices and place on top of broccoli and mixture along with the rest of the cheese, pour a little olive oil over the top of this to make the bread crispy.
Then bake in the oven at 200-220 for 25-35 mins untill golden brown on top.
Serve immediately.
Note: For the stale bread use a day old french stick, crusty loaf or ciabatta.

[jj]

Cauliflower Cheese Deluxe

Ingredients

In a suitable container layer:
1 tin of baked beans
Cooked cauliflower florets
Cheese sauce.
Top with breadcrumbs and chopped nuts and grated cheese.


DIRECTIONS
Cook in dual control Microwave/ Grill or bake in oven until topping is crispy.

[jj]

Whisky Rarebit

Ingredients

1 oz butter
6 oz grated Cheddar Cheese
1 tablesthingy of Scotch whisky
dash of English mustard
Salt and pepper to taste
1 Egg yolk
1 egg white, stiffly beaten

Preparation

Melt 1 oz (28.35 grams) of butter in a saucepan and add 6 oz (170 grams) of grated, mature Cheddar cheese, 1 tablesthingy of Scotch whisky, a dash of English mustard and a seasoning of salt and pepper.
Stir over a low heat until the mixture has melted and is smooth.
**Do not overheat or the cheese becomes oily**
Draw off the heat and stir in 1 egg yolk. Using a metal sthingy fold in the egg white stiffly beaten.
Sthingy over four slices of hot toast. Place under the grill and the rarebit

[jj]

Lean Bacon & Tomato

Ingredients:

1 Tin Of Chopped Tomatoes
4 rashers of lean bacon
2 oxo cubes
2 tablesthingys of cooking oil
salt & Pepper

Cooking Instructions: (10 minutes cooking time)

Chop the bacon rashers and ensure that all fat is removed. Fry bacon in oil for 4 minutes then drain off excess oil & fat. Place bacon in a saucepan and add the tin of tomatoes. When tomatoes start to bubble add your oxo cubes.
Just before serving season with salt and pepper. Yummy!

Comments:

This is really quick and easy to make. A great winter warmer and filling too! This This dish will serve 2 people.

[jj]

Rhubarb Ginger Crumble



Servings: Serves 4

Level of difficulty: Easy

Preparation Time: 30 minutes

Cooking Time: 40 minutes


Ingredients

10 rhubarb stalks
8 tbsp caster sugar
4 tbsp water
1 tsp ground ginger
100g butter, softened
100g demerara sugar
180-200g plain flour
double cream or ice cream, to serve

Method

1. Preheat the oven to 180°C/Gas 4.

2. Cut the rhubarb into 3-inch slices, discarding any leaves, and place on an oven tray. Sprinkle the water and caster sugar over the rhubarb and cook in the oven for 10 minutes.

3. Once the rhubarb is cooked, remove. Mix in the ground ginger and transfer the rhubarb to an ovenproof dish.

4. In a separate bowl, mix the butter and sugar together until the mixture resembles breadcrumbs. Then add the flour to make the crumble topping. Sprinkle the crumble mixture over the rhubarb and bake in the oven for 30-40 minutes, until golden-brown.

5. Remove and allow to cool slightly before serving with ice cream or double cream.

[marmaris98]

juicyjude said:

Oh we are becomming proper Jamie Olivers on here aren't we? ;D

i'm not jude, are you?

[juicyjude]

NO

[jj]

Honey Mustard Pork Chops
30mins plus marinating

Serves 4 Hot Barbecue Pork
Dairy Free

Ingredients

For the Marinade
90ml/3fl.oz. Honey
3 tbsp Fresh Orange Juice
1 tbsp Cider Vinegar
1 tbsp White wine
2 teasp Worcestershire Sauce
2 teasp Onion Powder
1/2 teasp Dried Tarragon
3 tbsp Dijon Mustard
Other ingredients
4 Pork Chops, about 2cm/ 3/4 inch thick

Instructions

1. In a small bowl, mix together the honey, orange juice, apple cider vinegar, white wine, Worcestershire sauce, onion powder, tarragon, and mustard.

2. Slash fatty edge of each chop in 4-5 places without cutting into the meat to prevent the meat from curling during cooking. Place the chops in a shallow dish then cover with the marinade. Refrigerate for at least 2 hours .

3. Grill the chops over medium hot coals for 12-15 minutes each side minutes, turning 3 or 4 times and basting with the remaining marinade, or until done.

[jj]

Barbecued Tipsy Bacon Chops
35mins plus marinating

Serves 4 Hot Barbecue Pork Bacon
Dairy Free Eggless

Ingredients

4 Bacon Chops
300ml/10fl.oz. Beer
Black Pepper
2 Onions, sliced
2 Bay Leaves, crumbled
60ml/2fl.oz. Molasses
The Juice of 1/2 a Lemon
Oil for frying (optional)

Instructions

1. Place half the sliced onion and 1 crumbled bay leaf over the bottom of a shallow dish. Place the bacon chops on top of the onions then place remaining onions and bay leaves on top of the chops. Pour the beer over the meat and onions, cover and refrigerate overnight.

2. When ready to cook the chops, strain the beer into a saucepan and remove the chops from the onion and bay leaf mixture. Start cooking the chops, and place the saucepan of beer on the grill and bring to the boil. Continue to boil the beer until reduced by half then add the molasses and lemon juice.

3. Use the beer mixture to baste the chops during cooking. Cook the chops over hot coals for 13-15 minutes each side, depending on the thickness, turning from time to time and basting with the beer mixture.

4. Optional: Fry the remaining onions which were used in the marinade whilst the chops are cooking.

5. To serve - transfer the chops to a serving platter, cover with the fried onions if using, and pour any remaining hot beer sauce over the top. Serve hot.

[jj]

Ham Shanks’ Braised in Cider with Cloves


Preparation Time: 15 minutes, plus 12 hours soaking

Ingredients

2 ham knuckles
400ml cider
1 onion, quartered
2 Bay leaves
2 tsp muscovado sugar
8 peppercorns
12 cloves

Method

1. Remove the outside skin from the ham, leaving the majority of fat in place. Cover with water in a large pan and soak for 12 hours or overnight to help remove some of the salt .

2. Pre-heat the oven to 200C/gas 7.

3. Discard the water, wash the knuckles and return to the pan, pour over the cider and top up with cold water to just cover the meat.

4. Add the onion, bay leaves , sugar and peppercorns, bring to the boil and simmer for about two hours until cooked, topping top up with water occasionally to keep the meat covered.

5. When cooked, remove the shanks and continue to lightly boil the liquid until only about a mug full of the cider liquid remains.

6. With the point of sharp knife score the fat of the ham in a criss-cross pattern, push in the cloves and brush over the cider liquid.

7. Roast in the oven for twenty minutes or until golden brown, basting occasionally with any remaining cider.

8. Serve with boiled potatoes and mustard or mustard butter.

[The March Hare]

Roasted Aubergines and Shallots

Succulent baked haddock served with aubergines and shallots, a delicious twist on a classic from Claire Macdonald

Ingredients
(Serves 4)
6 170g (6 oz) pieces of filleted haddock, skinned, feel the fish with your fingertips and remove any bones
4 large – or 5 if they are smallish – aubergines, each with its ends cut off and the flesh cut into chunks about 2” or 5cm
6 tablesthingys extra virgin olive oil
8 banana shallots, each skinned and cut in half or three, depending on their size. Or 24 smaller shallots, each skinned and left whole
1 level teasthingy dried chilli flakes
Malden salt, and pepper
For the Aioli
1 whole egg and 1 yolk
1/2 teasthingy caster sugar
About 1/2 teasthingy salt and a good grinding of black pepper
2 fat garlic cloves that have been poached for just 1 minute, then drained and popped out of their skins straight into the processor.
2 teasthingys Dijon mustard
285ml (1/2 pint) extra virgin and light olive oil combined
1-2 teasthingys wine vinegar – taste after adding one and add more if you think it is needed.
2 teasthingys Tabasco

Method
Line a roasting tin with baking parchment, mix together the chunks of aubergine with the shallots and mix in well the olive oil and the chilli flakes, trying to make sure each piece of vegetable is coated with oil. Spread them evenly, and roast in a hot oven at 400°F/200°C/Gas 6, and cook for 30-35 minutes, stirring them from time to time, so they don’t overcook on the outer sides, and roast evenly. When they’re roasted put them into a large sauté pan.

Heat up the contents of the sauté pan before pressing the pieces of fish down into the roast vegetables. Cover the sauté pan with its lid and cook over a moderate heat for 10-15 minutes. Exactly how long depends on the thickness of the fish. It’s easy to lift the lid and test a piece of fish with a fork to see if it’s done. It should fall into flakes in the middle.

To make the aioli, put the egg, the yolk, sugar, salt, pepper and Dijon mustard into a processor with the poached skinned garlic cloves. Whiz, adding the olive oils drop by drop initially, then, when you have an emulsion, in a steady trickle. Lastly whiz in the vinegar and Tabasco. Sthingy the aioli either into small individual ramekins, or into one bowl and hand around with the fish and roast vegetables.

Serve with garlicky hot – chilli hot – aioli.