Ingredients
285ml/½ pint milk
115g/4oz plain flour
A pinch of salt
3 eggs
Method
1 Mix the batter ingredients together. Pre-heat a
Yorkshire pudding tray with 1cm/½" of oil in each
section.
2 After 10 minutes divide the batter in to the tray.
Cook for around 30 minutes until crisp, don't open
the oven door before then or they won't rise.
3/18/2008
BAKED ONIONS
Ingredients
4 good sized white onions, peeled
olive oil
2 cloves of garlic, peeled & finely chopped
4 twigs of fresh rosemary, lower leaves picked &
chopped
8 tbsp double cream couple of handfuls of grated
Parmesan
sea salt & freshly ground black pepper
4 slices of pancetta or smoked streaky bacon
rashers
Method
1 Boil the onions in plenty of water for 15 minutes
until slightly tender. Remove from the pan and
allow to cool.
2 Then, with a sharp knife, remove the top
2.5cm/1" of each onion, finely chop and place to
one side. If need be, slightly trim the stalk end of
the onions so that they will sit flat on a roasting
tray.
3 Cut about a heaped tablespoon out from the
inside of each onion, keeping the outside intact.
Finely chop and add to the rest of the chopped
onion.
4 Pre-heat the oven to 200C/400F/Gas 6. Heat a
frying pan and add a little olive oil, your garlic, the
chopped onions and just a little chopped rosemary.
5 Fry for a couple of minutes until softened, then
turn the heat down, add the cream and remove
from the heat. Stir in the Parmesan and season.
6 Wrap a nice slice of pancetta around the middle
of each onion and just spike it in place with a
sharpened twig of rosemary.
7 Place the onions on to a roasting tray and spoon
some of the chopped onion mixture inside each
one. Bake in the preheated oven for around 25
minutes.
4 good sized white onions, peeled
olive oil
2 cloves of garlic, peeled & finely chopped
4 twigs of fresh rosemary, lower leaves picked &
chopped
8 tbsp double cream couple of handfuls of grated
Parmesan
sea salt & freshly ground black pepper
4 slices of pancetta or smoked streaky bacon
rashers
Method
1 Boil the onions in plenty of water for 15 minutes
until slightly tender. Remove from the pan and
allow to cool.
2 Then, with a sharp knife, remove the top
2.5cm/1" of each onion, finely chop and place to
one side. If need be, slightly trim the stalk end of
the onions so that they will sit flat on a roasting
tray.
3 Cut about a heaped tablespoon out from the
inside of each onion, keeping the outside intact.
Finely chop and add to the rest of the chopped
onion.
4 Pre-heat the oven to 200C/400F/Gas 6. Heat a
frying pan and add a little olive oil, your garlic, the
chopped onions and just a little chopped rosemary.
5 Fry for a couple of minutes until softened, then
turn the heat down, add the cream and remove
from the heat. Stir in the Parmesan and season.
6 Wrap a nice slice of pancetta around the middle
of each onion and just spike it in place with a
sharpened twig of rosemary.
7 Place the onions on to a roasting tray and spoon
some of the chopped onion mixture inside each
one. Bake in the preheated oven for around 25
minutes.
BEST ROAST BEEF
Ingredients
1 x 2.5kg/5½lb fore-rib, wing rib or sirloin of beef, French trimmed
sea salt & freshly ground black pepper
olive oil
3 red onions, halved
2 bulbs of garlic
3kg/7lb roasting potatoes, peeled
3 rosemary twigs
4 cloves garlic, peeled
2 thumb-sized pieces of ginger, peeled & diced
½ bottle of robust red wine
Method
1 Pre-heat oven to 230C/450F/Gas 8, and heat a large thick-bottomed roasting tray on the hob.
2 Rub your beef generously with salt, then add a little olive oil to the tray and lightly colour the meat for a couple of minutes on all sides.
3 Lay your onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1½ hours.
4 While the beef is starting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up this will make them really crispy.
5 After 30 minutes, take the tray out and toss in your potatoes, parsnips and rosemary. With a garlic press or grater, squeeze or grate the garlic and ginger over everything in the tray.
6 Shake the tray and whack it back in the oven for the final hour. Remove the potatoes and parsnips to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
7 Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. Add a teaspoon of flour to the tray and mash everything together.
8 Heat the tray on the hob and when hot, add the red wine. Simmer for 5-10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats the back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
9 Pour through a coarse sieve and push it through with a spoon and serve in a warmed gravy jug.
1 x 2.5kg/5½lb fore-rib, wing rib or sirloin of beef, French trimmed
sea salt & freshly ground black pepper
olive oil
3 red onions, halved
2 bulbs of garlic
3kg/7lb roasting potatoes, peeled
3 rosemary twigs
4 cloves garlic, peeled
2 thumb-sized pieces of ginger, peeled & diced
½ bottle of robust red wine
Method
1 Pre-heat oven to 230C/450F/Gas 8, and heat a large thick-bottomed roasting tray on the hob.
2 Rub your beef generously with salt, then add a little olive oil to the tray and lightly colour the meat for a couple of minutes on all sides.
3 Lay your onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1½ hours.
4 While the beef is starting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up this will make them really crispy.
5 After 30 minutes, take the tray out and toss in your potatoes, parsnips and rosemary. With a garlic press or grater, squeeze or grate the garlic and ginger over everything in the tray.
6 Shake the tray and whack it back in the oven for the final hour. Remove the potatoes and parsnips to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
7 Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. Add a teaspoon of flour to the tray and mash everything together.
8 Heat the tray on the hob and when hot, add the red wine. Simmer for 5-10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats the back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
9 Pour through a coarse sieve and push it through with a spoon and serve in a warmed gravy jug.
PINENUT AND HONEY TART
Ingredients
255g/9oz pinenuts
255g/9oz butter
255g/9oz caster sugar
3 large eggs, preferably organic
4 tablespoons Greek fig tree honey
115g/4oz plain flour
zest of 1 orange
lemon thyme, picked
pinch of salt
For the pastry:
115g/4oz butter
100g/3½ oz icing sugar
pinch of salt
225g/8oz plain flour
2 egg yolks
2 tbsp cold milk or water
Method
1 Cream together the butter, sugar and salt and
then rub or pulse in the flour and egg yolks. When
the mixture has come together, looking like coarse
breadcrumbs, add the milk or water.
2 Gently pat together to form a small ball of dough.
Wrap and leave to rest for an hour.
3 Cut thin slices of your pastry (or you can roll out
if you prefer) and place in and around the bottom
and sides of your 30cm/12" tin.
4 Push the pastry together and level out and tidy
up the sides. Cover and leave to rest in the freezer
for about 1 hour.
5 Pre-heat your oven to 180C/350F/Gas Mark 4,
and bake the pastry for around 15 minutes until
lightly golden. Reduce the oven temperature to
170C/325F/Gas Mark 3.
6 While the pastry is in the oven, toast the pinenuts
under the grill.
7 Using a spatula, or a food processor, whip the
butter and sugar until light and fluffy.
8 Stir in your pinenuts, add the eggs one at a time,
then fold in the honey, flour, thyme, orange zest
9 Add a few uncooked pinenuts to the top of the
mixture for decoration
10 Serve with caramelised figs (grilled with a little
sugar), creme fraiche and a little lemon thyme.
255g/9oz pinenuts
255g/9oz butter
255g/9oz caster sugar
3 large eggs, preferably organic
4 tablespoons Greek fig tree honey
115g/4oz plain flour
zest of 1 orange
lemon thyme, picked
pinch of salt
For the pastry:
115g/4oz butter
100g/3½ oz icing sugar
pinch of salt
225g/8oz plain flour
2 egg yolks
2 tbsp cold milk or water
Method
1 Cream together the butter, sugar and salt and
then rub or pulse in the flour and egg yolks. When
the mixture has come together, looking like coarse
breadcrumbs, add the milk or water.
2 Gently pat together to form a small ball of dough.
Wrap and leave to rest for an hour.
3 Cut thin slices of your pastry (or you can roll out
if you prefer) and place in and around the bottom
and sides of your 30cm/12" tin.
4 Push the pastry together and level out and tidy
up the sides. Cover and leave to rest in the freezer
for about 1 hour.
5 Pre-heat your oven to 180C/350F/Gas Mark 4,
and bake the pastry for around 15 minutes until
lightly golden. Reduce the oven temperature to
170C/325F/Gas Mark 3.
6 While the pastry is in the oven, toast the pinenuts
under the grill.
7 Using a spatula, or a food processor, whip the
butter and sugar until light and fluffy.
8 Stir in your pinenuts, add the eggs one at a time,
then fold in the honey, flour, thyme, orange zest
9 Add a few uncooked pinenuts to the top of the
mixture for decoration
10 Serve with caramelised figs (grilled with a little
sugar), creme fraiche and a little lemon thyme.
2/23/2008
A1-Sauce
Amount Measure Ingredient -- Preparation Method
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
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