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- Recipe adapted from John Young’s – “Chinese Curry Sauce like you get from the takeaway – 1 “
- Makes around 2 portions
- 2 tbsps coconut oil (AKA coconut butter)
- 2 tbsp plain flour
- approx. 400ml chicken stock
- A dash of soya sauce
- 1 medium onion, cut into large chunks
- 1 clove of garlic, finely chopped
- 2 heaped tsps of curry powder
- 1/2 tsp ground ginger
- 1/2 tsp chilli flakes
- 1/2 tsp onion powder
- A pinch of ground star anise
- A pinch of ground cummin
- A few slices of green chilli
- 1/2 cup of frozen/fresh peas
- 400g/14oz beef mince
- 1 onion, diced
- 2 garlic cloves, chopped
- 100g/3½oz carrot, grated
- 2 x 400g/14oz tin tomatoes
- 400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
- 400g/14oz dried spaghetti
- salt and pepper
- Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
- Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another two minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
- Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
- When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.
Less than 30 mins preparation time
30 mins to 1 hour cooking
Two large cans of crushed tomatoes.
4 cloves fresh garlic, diced.
1 medium onion, diced.
1 tbs dried parsley flakes
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt and 1/4 tsp ground black pepper (adjust to taste)
1 lb dried spaghetti
Optional flaked Parmesan cheese
Optional 1 diced bell pepper
Optional 4 ounces diced mushrooms (or an 8 ounce can)
- Put on a pot of water to boil with 8-12 cups of water. While it is heating, cook your sauce:
In a separate pot heat up 2 table spoons of Olive Oil on medium heat.
Sauté your sausage or ground beef until browned (drain and return to pot), then add bell peppers and mushrooms and cook until lightly browned.
Add onions into the pot, continue sautéing until edges are browned. Then add fresh diced garlic and cook another minute (overcooked garlic is bitter and loses its flavor).
Add the tomato sauce and spices, stir and let it simmer for 15 to 20 min.
Once the water in the first pot boils, add 1tbs. olive oil, spaghetti noodles and a 1 tsp of salt.
Stir gently and constantly until the water boils again to keep it from sticking together.
Let the spaghetti boil for 10-12 min (once spaghetti is done, rinse and drain).
9Mix with sauce and serve immediately.
3tsbp Jerk seasoning powder
2tsp hot pepper sauce
2tsp vegetable oil
3 cloves garlic
4 Spring Onions trimmed and chopped
1tsp fresh thyme
4 chicken thighs
Mix together all the ingredients except the chicken in a shallow dish and mix until well combined
Make 3 deep diagonal cuts in each chicken thigh and place into the marinade, turn well to coat all over. Leave in the fridge for 2 hours or overnight is best.
Heat the oven to 200 degrees and place the chicken in a lightly oiled roasting tin, skin side down and roast until juices run clear about 35-40 mins.
Serve with rice and peas
Niamh Ollier K4
150g of egg noodles
dash of toasted sesame oil
300g of chicken breast fillets sliced into strips
dash dark soy sauce
1 tsp five-spice powder
1 tsp chilli sauce
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper
150g bean sprouts
1 large spring onion, sliced
2 tbsp light soy sauce
ground black pepper
Cook the noodles in a pan of boiling water for 2-3 minutes. Drain and rinse under cold running water. Drizzle with a dash of sesame oil and toss through to prevent noodles sticking to each other.
Place the chicken strips in a bowl and season with a dash of dark soy sauce, five spice powder and chilli sauce. Mix well, then lightly dust the chicken strips with the cornflour.
Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes or until the chicken is golden brown and cooked through.
Add the red pepper and stir fry for one minute and then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
1kg boned leg of lamb 1.Trim the lamb or any excess fat and cut into large cubes
2.Heat the ghee or oil in a large pot, add the onion, and cook, stirring, for 5 minutes or until soft.Stir in the yoghurt, chilli,coriander, cumin, cardamom, cloves, tumeric, garlic and ginger.
1 tablespoon oil or ghee Add the tomatoes and salt and simmer for 5 minutes.Add the lamb and stir until coated.
2 onions,chopped 3.Cover and cook over low heat for 1 hour. Add lentils and water, stir well, cover and cook, stirring occaisionally for another hour, or until lamb is tender and lentils are cooked.
125g natural or greek yoghurt 4.Add garam masala to the curry and mix through well. Serve with steamed rice, sprinkle with
1 teaspoon chilli powder,or to taste chopped coriander.
1 tablespoon ground coriander By William
2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon ground tumeric
3 cloves garlic,crushed
1 tablespoon grated fresh ginger
1(400g)tin chopped tomatoes
1 teaspoon salt
8 tablespoons lentils
1 teaspoon garam masala
chopped fresh coriander leaves.
What you will need
2 tablespoons of vegetable oil
200 g/7 oz long-grain rice cooked and left to be coll
100 g /4 oz of defrost peas reined in warm water quickly
4 spring onions chopped
1-2 tsp soy sauce
ground white pepper
Beat together the egg and sesame oil and put to one side Heat the vegetable oil in a wok or large frying pan. When it’s shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through.Add the peas, spring onions and beansprouts, if using. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.
Corn tortilla chips
Grated cheddar and mozzarella cheese
One jar of salsa sauce
Green jalapeno pepper
What to do
1) Mash up the avocados and add a tablespoon of lemon juice.
2) Add half a tomato, chopped into very small pieces.
3) Add ¼ teaspoon of salt.
4) Put the guacamole in the fridge
5) Put the corn tortillas in an oven proof dish
6) Sprinkle with grated cheese all over in layers
7) Put them in a preheated oven to 180 degrees.
8) Cook for about 15 mins (until cheese has melted)
9) Add toppings of guacamole, salsa and sour cream.
10) Chop some jalapeno peppers on top.
Serve and enjoy!
by Daniel Harrison
Fluffy American pancakes great for a weekend nibble,
- To serve
- Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
- Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
- Serve with lashings of real maple syrup and extra butter if you like.
ZOOM JELLY (MULTICOLOURED JELLY)
For the banana layer For the raspberry layer You ‘ll also need
2 bananas chopped 200g raspberries 1 litre jelly mould
100 ml double cream 250ml cloudy apple juice Pomegranate
50g caster sugar 50g Caster sugar
Yellow food colouring
First make the blackcurrant layer. Put 6 of the gelatine leaves in a small bowl and cover with cold water, then soak for 1-2 minutes until soft. Gently heat the cordial, lemon juice and 50ml cold water in a pan until nearly simmering, then remove from the heat.Remove the softened gelatine from the water and squeeze any out any excess water , then stir in a few drops of blue food colouring to give a deep purple colour. Grease the jelly mould with a little oil then pour in the jelly. Chill for 2-3 hours until set.