OVEN  TEMPERATURE  CHART

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WEIGHTS AND MEASURES.

 1 ounce (oz) =28.35g                                      1 gram (g) =1,000mg = 0.0353 oz

 1 pound (lb) =16 oz = 0.4536 kg                     1 kilogram (kg) =1,000g = 2.2046 lb

 1 stone =14lb = 6.3503 kg

 

  A Quick Chicken Curry.

   INGREDIENTS.  

 It Serves 4

About 8 chicken legs or thighs and drumsticks.                           2 tbsp vegetable oil,

1 large onion, thinly sliced.                                                          1 garlic clove, crushed,

1 tbsp of curry powder,                                                              1 tbsp of plain flour,

3/4 pint of chicken stock,                                                             two tomatos,

1tbsp of mango chutney,                                                               tbsp of lemon juice

 

 

 

Chargrilled Vegetables and Blue Cheese Dip

 1 large onion -thickly sliced                                2 courgettes - thickly sliced

 1 red pepper - 2" pieces                                    2 corn on the cod - thick slices

 1 orange pepper - 2" pieces                               1 aubergine - sliced

 4 large open capped mushrooms - quartered               seasoning

 fresh thyme & rosemary - chopped                      1 tbs olive oil

 1 clove garlic - finely chopped

Brush the vegetables with olive oil and garlic mix. Heat and polish the grill pan, grill the vegetables sprinkling with the herbs and seasoning, turn once and repeat. Serve with Blue Cheese Dip and salad.

Blue Cheese Dip

 100 gm blue cheese (Stilton or Danish Blue )              100 ml double cream

 200 ml natural yoghurt                                             2 tsp chopped parsley

 seasoning

Cream all the above ingredients together and serve with the vegetables.

 

Char Grilled Pineapple and Ginger Butter

                       1 fresh pineapple trimmed and cut into thick slices

Butter

              125 gm butter                                                          90 gm soft brown sugar

              1 tbs finely grated fresh ginger

 Topping 

                     250 gm framage frais                                } mixed

                     1/2  tsp cinnamon                                     } together

                     1 tbs soft brown sugar                              } and chilled

Heat and polish grill pan ready for use.

For pineapple melt butter, suger and ginger together on low heat in separate pan and then remove from heat. In the grill pan grill the pineapple both sides brushing with the butter mixture during cooking, this will take about 2 -3 minutes each side. Serve with the fromage frais mixture and a little extra butter mix.

 

Tubigo Style Lambs Kidneys

 8 lambs kidneys - ( skinned, trimmed and halved)

 50 gm butter                                      100 gm button mushrooms

 8 small chipolatas                               50 gm shallots - chopped

 150 ml white wine                              1 tbs tomato puree

 150 ml stock                                     8 x small pieces fried bread (shaped)

 seasoning                                          chopped parsley

Heat and polish the pan, saute' the kidneys for about 5 minutes, remove and set aside, keep warm. Grill chipolatas and put with the kidneys, fry off the mushrooms. Add shallots to the kidney pan with tomato puree, white wine and seasoning and reduce down. Arrange kidneys and chipolatas on a plate, pour over sauce, garnish with the small pieces of  fried bread, sprinkle with chopped parsley.

 

Pan Fried Pheasant Breast with Caramalised Apples and Chervil Sauce

 4 skinless pheasant breasts                        55 gm butter

 1 tsp icing sugar                                        2 granny smith apples - quartered

 16 button mushrooms                               300 ml chicken stock

 300 ml double cream                               300 ml dry cider

 2 tbs chopped  chervil (fresh)                   seasoning

Heat and polish the saute' pan, melt the butter, then add the seasoned pheasant breasts. Cook for about 3 minutes on each side. Remove from the pan and keep warm. Add the icing sugar and applies and cook for about 3-4 minutes on a gentle heat. Remove the apples and keep warm.

Increase the heat and saute' mushrooms, add the cider and reduce until the cider has all gone, add the chicken stock and reduce by about three - quarters, mix in the double cream, add the pheasant breasts and apples and chervil, simmer for about 3 minutes, chestnuts can also be added to this dish. Serve with saute' potatoes.

 

Chicken or Beef Satay

 

   4 chicken breasts or 750 gm rump steak - cut into thin 3" long strips

 Marinade

 1 small onion                                                  2 cloves garlic

 2 tbs grated fresh ginger                                 2 tbs lemon or lime juice

 1 tbs vegetable oil                                         2 tbs chilli powder

 1 tsp ground coriander                                  2 tsp soft brown suger

 ( All the above to be liquidised )

 Marinade chicken or beef in a refrigerator overnight if possible or at least 2 hours - turn occasionally.

Thread the meat concertina style onto wooden skewers ensuring the meat is well coated.

Heat and polish the grill pan, grill satays for about 10 minutes turning and brushing occasionally with the marinade until cooked through.

Serve with the following sauce:

 300 ml coconut milk                                        4 tbl crunchy peanut butter

 1tbl fish sauce                                                 1 tsp lemon juice

 seasoning

 Place ingredients in pan, bring to the boil and cook for 3 minutes.

 

Peanut Sesame Chicken (thai)

 2 tbs vegetable oil                                            2 tbs sesame oil

 500 gm sliced chicken breast                            250 grm small broccoli florets

 250 gm baby sweetcorn                                   1 diced red pepper

 2 tbs soy sauce                                                 250 ml orange juice

 2 tsp cornflour                                                   2 tbs toasted sesame seeds

 60 gm roasted peanuts

Heat and polish saute' pan, add oils and saute' chicken for about 5 minutes. Add broccoli, pepper and sweetcorn fry for a further 2 minutes. Mix cornflour, orange juice and soy sauce and add, stirring until the sauce has thickened. Mix in peanuts and sesame seeds. Leave on low heat for another 4 minutes. Serve with rice or noodles.

 

Sizzled Chilli Prawns and Cashew Nuts ( Thai )

 5 tbs soy sauce                                          5 tbs dry sherry

 3 dried red chillies ( deseeded and chopped )

 2 garlic cloved - crushed                             2 tsp grated fresh ginger

 5 tbs water                                                 625 gm  tiger prawns

 1 large spring onion - chopped                   90 gm salted cashew nuts

 3 tbs olive oil                                            2 tsp cornfour

Mix prawns, soy sauce, sherry, chillies, garlic, water, cashew nuts, ginger, onion and marinade for at least 2 hours stirring accasionally.

Heat and polish the saute' pan put on high heat, drain the solid ingredients from the marinade and save the juice.

Stir fry for about 2 minutes, mix the cornflour with the marinade, add to the pan and fry for a further half a minute until the marinade forms a thickened shiny glaze over the prawn mixture.

Serve with rice.

 

Garlic Pepper Steak with Mushrooms

 4 fillet steaks                                                    25 gm butter

 2 tbs olive oil                                                    50 gm shallots - chopped

 2 cloves of garlic - chopped                              50 gm red pepper - diced

 100 gm mushrooms - sliced                              200 ml double cream

 1 tsp coarsely crushed black peppercorns

 1 tsp whole green peppercorns                         1 tbs brandy

 salt to taste                                                       15 ml red wine 

Mix 1 tbs olive oil, shallots, black peppercorns, wine, green peppercorns, garlic, add steaks and marinade for 1 hour. Heat and polish the pan, heat the remaning oil and butter, pan fry one side of the steaks, turn over add  the marinade mixture, mushrooms and red pepper, cook  steaks to taste, add brandy then cream, remove from heat and stir. Serve immediately.

You could substitute fillet steak with rump or sirloin steak, chicken breast or fillet of  lamb for an alternative. 

 

Pan Fried Chicken Livers and Crispy Bacon served on garlic mash

 4 rashers of  streaky bacon                                400 gm chicken livers, trimmed

 seasoning                                                          2 tbs olive oil

 400 ml chicken stock                                        1 tbs redcurrant jelly

 1 tbs red wine vinegar                                       2 tbs orange marmalade

 2 tbs chopped chives                                        1 onoin finely diced

Heat and polish the pan, fry the bacon rashers in olive oil until crispy, remove and keep warm. Season the chicken livers and cook for about 1 minute each side, (cook in batches if  necessary), until slightly pink in the middle, remove and keep warm.

Saute' the onion until soft, add the vinegar and boil away, add the stock and reduce by half, mix in redcurrant jelly and marmalade.

Heap garlic mash in centre of plate, place chicken livers and bacon on top.  Spoon gravy around then sprinkle with chopped chives.

 

Marinade for Steaks

 3 tds red wine                                                  1 tsp mixed herbs (dried)

 3 tbs olive oil                                                    1 tbs chopped shallots

 2 crushed garlic cloves                                      1 tbs chopped celery

 1tbs chopped carrots                                        ground black pepper

 2 bay leaves

Mix all ingredients together, cover steaks with marinade and leave in a covered container in refrigerator for 1 or 2 days turning occasionally. Remove from marinade and drain.

 

Chargrilled Marinated Steaks

Marinate the steaks as above. Heat and polish grill pan, char grill the steak to taste on both sides, serve with a knob of parsley butter on top.

 

Marinaded Beef  Strips with Roman Sauce

 750 gm rump steak cut in strips marinated overnigth  (see marinade for steaks )

 2 tbs olive oil                                             2 tbs white wine

 

Sauce

 1 tbs olive oil                                             2 tbs chopped shallots

 30 gm flour                                                1 tsp tomato puree

 seasoning                                                  100 ml chicken or beef stock

 33 ml vinegar                                            95 gm suger

 95 gm currants - soaked in wine)              95 gm cashew nuts

Heat and polish the pan, saute' the shallots in the oil and add flour and  cook until golden brown, add the stock and seasoning and tomato puree. Cook for 5 minutes.

In another RUN pan melt the sugar and caramelise, add  the vinegar and reduce until  virtually all the vinegar has evaporarated, add to the sauce and cook for  a further 5 minutes. Reduce down if required. Five minutes before serving add the cashew nuts and currants.

Heat and polish a saute' pan add olive oil and butter, saute' the drained beef strips for 3 minutes or less if cooked in batches, add to the sauce, deglaze the pan with the wine and add to the sauce, stir together and serve.

 

Quick Liver Pate'

 225 gm chicken livers                                       1 clove of garlic crushed

 2 rashers streaky bacon diced                           50 gm butter

 15 ml sherry                                                     75 ml double cream

 seasoning to taste                                              melted butter to finish

Heat and polish the saute' pan. Melt butter, fry liver, garlic and bacon for about 5 minutes. Liquidise, add sherry, cream and seasoning, mix, place in dish, pour some melted butter over and refrigerate. Serve with thin slices of buttered toast.

 

Kidneys in Cream Sauce

 8 lambs kidneys                                            40 gm butter

 1 onion - medium diced                                 100 gm mushrooms - sliced

 25 gm flour                                                   75 ml double cream

 300 ml stock                                                25 gm raisins

 chopped  parsley                                         seasoning

Wash kidney, skin and half, remove core and then slice. Place pan on medium heat. Heat and polish the pan, then melt butter and fry onions and mushrooms, add kidneys and fry until browned. Add flour and cook for 1 minutes then gradually blend in stock stirring until sauce thickens. Add raisins and season to taste. Put lid on and turn to low heat for about 10 - 15 minutes, add cream, stir, sprinkle with chopped parsley, serve on bed of  long grain rice.

 

Quick Vegetable Chilli

 2 large onions - sliced                                        1 tbs olive oil

 1 clove garlic - crushed                                      1 tsp chilli powder

 400 gm tin chopped tomatoes                            400 gm tin red kidney beans

 1 small red pepper - diced                                1 courgette - sliced

 2 carrots - diced                                               1 tbs tomato puree

 2 tsp mixed herbe                                             1/2 pint stock

 salt to taste

Heat and polish saute' pan, then add olive oil and saute' onions and garlic, add the chilli powder,  cook for 1 minute, add the rest of  the ingredients and simmer for 30 minutes. Serve on a bed of  wild or brown rice.

 

Pan Fried Duck with Plum Sauce

 4 duck breasts                                                       oil for frying

 seasoning                                                              1 tbs light soy sauce

 1 tbs dry sherry                                                   300 ml plum sauce

 Large spring onion - sliced - to garnish

Heat and polish the pan add the oil, place the duck breasts skin side down and cook for 5 minutes until crisp and brown, turn and cook for a further 2-3 minutes leaving the centre pink. Leave to rest in a warm place for 10 minutes. Deglaze the pan with soy sauce and sherry, then add the plum sauce. Spoon some sauce onto the serving plate, slice the duck, sprinkle with finely sliced spring onion.

( It is important to allow the duck breasts to rest after cooking to ensure the meat becomes tender and also allow the colour inside to even out.)

 

Saute'd Chicken in Hunter Sauce

 550 ml chicken stock                                             4 chicken breasts

 2 tbs sliced mushrooms                                         2 tbs chopped shallots

 1 tbs tomato puree                                                60 gm butter

 30 gm flour                                                           1 tbs olive oil

 150 ml white wine                                                 1 tbs branby

 seasoning                                                              chopped parsley

Heat and polish the pan, add olive oil and butter, saute' both sides of the chicken breasts for 3 minutes each side. Remove from the pan, add the shallots and cook for 1 minute, add the brandy - evaporate then add the mushrooms and saute', add the flour and cook to a golden brown, add the tomato puree, white wine, chicken stock and season, replace the chicken breasts and bring to the boil, cook for a further 15 minutes on low heat with the lid on. Should the sauce require reducing down, remove the chicken and keep warm, return to the pan when sauce reduced, sprinkle with chopped parsley.

 

Sweet and Sour Prawns

 450 gm prawns (large - tiger or king )

 2 tbs groundnut oil                                             3 cloves of garlic finely chopped

 2 tsp finely chopped fresh ginger                        225 gm water chestnuts sliced

 4 spring onion sliced                                         1 diced red pepper

 Sauce

 150 ml chicken stock                                         2 tbs dry sherry

 3 tbs soy sauce light                                           2 tbs soy sauce dark

 2 tbs tomato puree                                             3 tbs rice or cider vinegar

 1 tbs sugar                                                         1 tbs cornflour ( water to mix )

Bring the sauce ingredients, except the cornflour, together and simmer for 5 minutes, thicken with the cornflour mixed with a little water.

Heat and polish the saute' pan or wok, add the oil, leave the on high heat for the cooking of this dish, when the oil is smoking add garlic, ginger and spring onions, and fry for 30 seconds, add the prawns and pepper and cook until the prawns are just cooked through, add some of the sauce to glaze the prawns. Serve with rice and the rest of the sauce.

 

White Sauces

 65 gm butter                                                              65 gm flour

 550 ml milk                                                                2 bay leaves

 4 cloves garlic                                                            parsley stalks

 4 slices of carrot                                                        4 slices of onion

 leafy part of celery head                                            8 peppercorns

 seasoning

Place all the ingredients, except butter and flour, in a pan and bring to the boil, set to one side with lid on and leave to infuse for 1 hour. Heat and polish your saute' pan, melt the butter and flour (roux ) on medium heat until sandy texture but do not colour, gradually add the strained milk infusion, stirring constantly until thickened, season to taste.

 

For Cheese Sauce:  Mix in 95 gm grated cheese, 3 tbs cream, 1 tsp mustard and 2 egg yolks

 

For Onion Sauce:  Saute' 2 finely diced large onions in some butter, then add the sauce, finish with cream, adjust seasoning.

 

For Mushroom Sauce:  Saute' as above substituting finely chopped mushrooms for the onions.

Potato and Celery Soup

75 gm butter or margarine                      1 kg potatoes diced

350 gm diced onion                                1 head celery diced

2.25 ltr stock (vegetable or chicken)       seasoning

150 ml white wine                                  150 ml milk

Heat and polish the saute' pan, saute' the vegetables in the butter for 5-10 minutes, add the liquid ingredients and season. Bring to the boil, cover and simmer for 30 minutes, then if the vegetables are all cooked through, liquidise and check seasoning. For a richer soup add some double cream. Serve with crusty french stick.