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Looking forward to reading (and, eating) your recommendations!
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As requested, a recipe using suet. This came from my mum a long long time ago :)
ReplyDeleteI usually make this from the look, not by weight. You will need a steamer for this.
BACON PUDDING. Enough for 2 very big eaters
12oz plain flour
10oz beef suet (Atora shredded suet)
1pkt smoked bacon, I think in England that's about 6 slices :|
1 large onion
Firstly, chop up the onion and bacon, doesn't need to be to small. Put into a saucepan of water, cover and bring to a boil. Let it simmer for about 20 mins, drain and leave it uncovered on the side to cool down.
Now mix the flour and suet together with a pinch of salt. Fill a cup half way with lukewarm water and slowly mix into the flour mixture, be careful not to make it too wet. Knead it into a ball, then put it on to a floured surface. Roll it out to about 12 by 8 inches. Spread your bacon and onion mixture over it, leaving about 1.5 inches clear around the sides. Using a pastry brush, lightly brush the sides with water. Now you can roll it up like a cigar, pinching the sides as you go to seal it all in. Wrap it in foil. Put it into the steamer with already boiling water. With the water turned down to a simmer, let it steam for about 2 hours.
This goes great with mashed potatoes, boiled cabbage, and lots of gravy
A short sauce recipe I use in my restaurant.
ReplyDeleteBrandy and tarragon sauce. This goes well with grilled chicken breast and sauteed buttered mushrooms.
Portion for 1 person
10g butter
1 garlic, crushed
½ tsp French mustard
2 tbsp brandy
2 tbsp double cream
1 tbsp dried tarragon
1 tbsp lemon juice
On a low heat, melt the butter and garlic together, add all the other ingredients in order, as soon as it starts to bubble take it off the heat. It is now ready to pour over your cooked chicken. Enjoy!
Yum! Thanks, I can't wait to try this :) But, I don't have a steamer. Usually, I improvise by placing the food in a metal strainer over a saucepan of boiling water and cover with a plate. Would that work?
ReplyDeleteYes it would work. You could cut the ingredients by half, it's still a large portion.
ReplyDeletePepper and cucumber salad.
ReplyDeleteA salad for you knowing how much you like them.
Try only using fresh herbs for this.
Serves one.
It takes as long as it takes to cook chicken to prepare.
¼ cucumber, peeled and diced
¼ yellow pepper, seeded and thinly sliced
6 cherry tomatoes, quartered
1 spring onion, thinly sliced
1 tbsp freshly chopped parsley
1 tbsp freshly chopped mint
1 tbsp freshly chopped coriander
150g cooked chicken breast, sliced,shredded diced, how you like it. (Optional)
If using the chicken, flatten it a bit, dip it in a little olive oil with salt and ground pepper. Then grill until cooked. It can be added to the salad hot or cold, as you like it.
While the chicken is cooking you can make the salad.
Dressing
1 garlic clove, crushed
1 tbsp olive oil
2 tbsp fresh lemon juice
Salt and ground pepper to taste.
To make the dressing, put all the ingredients in a jar with a top and shake well to combine.
Add the dressing when everything is in your salad bowl.
Grapefruit salad with pan fried fish.
ReplyDeleteServes one
Half a white grapefruit, segmented. Use more if you like
2 horseradishes thinly slice
1 tbsp capers
1 spring onion, thinly sliced
Mixed lettuce leaves for one
1 tbsp extra virgin oil
salt and ground pepper to taste
150g white filleted fish, sliced into strips
Put the fish into a bowl with a tbsp of olive oil, salt 'n pepper.
slowly cook the fish in a frying pan, turning once.
while this is happening, prepare your salad.
Segment your grapefruit over the bowl you're going to put your salad in. It'll catch all the juice from the grapefruit.
Now add the rest of the ingredients, and mix together.
Put onto a plate, add the strips of fish on top.
Grate some Parmesan cheese over the fish. (Optional)
Enjoy!!
Here's the Neiman-Marcus cookie recipe that I made back in high school. Mmmmm sooo good! It was from an internet rumor that later proved false, but the recipe itself is awesome.
ReplyDelete2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice...I personally chose walnuts)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
** measure oatmeal and blend in blender to a fine powder
...and here's Neiman Marcus' REAL cookie recipe. I don't think it'll be as good as the urban legend one b/c it's not oatmeal, and it also doesn't have NUTS. I loooove crunchy nuts in my cookies! But, here it is!
ReplyDelete- 1/2 cup (1 stick) butter, softened
- 1 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1-3/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons instant espresso coffee powder
- 1-1/2 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Peanut Butter Cupcakes w/ Raspberry Jelly Filling
ReplyDelete(modified from marthastewart.com)
Makes about 24
1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs, room temperature
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
1 cup seedless raspberry jelly (or whatever jelly you prefer - make sure it's seedless)
buttercream frosting
dry-roasted unsalted peanuts (garnish)
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter (make sure it's natural, as it is not as thick and combines more easily). Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Make your buttercream frosting in the meantime.
4. Fit a small icing tip to an icing bag and fill bag with jelly. Fit a star tip onto another icing bag and fill with buttercream frosting. Using the bag with jelly, insert the tip into the top of the cooled cupcake and squire about 1 tablespoon of jelly into the center. Pull tip out. (If it is too full, the jelly will tend to squirt out the top, kind of like a jelly donut. You can scrape this off and the icing will cover the rest.) Continue this process for all of the cupcakes.
5. Using the icing bag with buttercream, starting on the outside edge of the cupcake, squeeze out the buttercream making a spiral inwards until the entire top is covered. Top with a peanut.
Buttercream frosting:
12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth.
Note: Because it's spring, I wanted to add a freshness, so I added the zest of 1 lemon and the juice of 2 lemons. I found adding the liquid helped the consistency of the frosting. If you don't want lemon, just add water if the frosting is too thick.
Chilli con carne recipe
ReplyDeleteServes 3 large portions
40 ml vegetable oil
200g / 1 large onion, finely chopped
5g / 3 garlic cloves, chopped
500g minced beef
400g can plum tomatoes with liquid
5 g salt
1 g freshly ground black pepper
1 tsp ground cumin
1 tbsp chilli powder/flakes (The amount depends on how hot you like it)I use 2 tablespoons
1tbsp paprika, sweet
1 tsp dried oregano
1 cinnamon sticks
3 whole cloves
400g can red kidney beans, rinsed and drained
In a medium sized saucepan, heat the oil over medium heat. Sauté onion and garlic until soft. Add minced beef: cook and stir until meat is browned.
Pour in the tomatoes with liquid, salt, pepper, cumin, chilli powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 35 minutes.
Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.
Something for your sweet tooth. Also, an alternative to vegetables.
ReplyDeleteMoroccan Tagine
Serves 4
2 tsp turmeric
2 tsp paprika
1 tsp ground cinnamon
2 tbsp extra virgin oil
1 onion finely chopped
2.5cm piece of fresh ginger, crushed
1 garlic clove, crushed
600ml chicken stock
250g mixed dried fruit
Salt and pepper
500g boneless chicken thighs cut into bite-sized pieces
Mix all the spices, season to taste, then use to coat the chicken. Heat the oil, cook the chicken until it changes colour, remove with a slotted spoon and set aside.
Add the onion, ginger and garlic, over a moderate heat cook until softened. Gradually add the chicken stock, bring to a boil. Add the mixed dried fruit and return the chicken and its juices to the pot. Stir well to mix. Cover and simmer gently for 35 minutes, until the chicken is tender. Adjust the seasoning to taste. Serve with plain boiled rice.
Enjoy!