What do you cook when you are on
the road and what kind of cooking do you avoid. Or do you always
eat out (Coward!) Do you avoid frying food because your van smells for
days afterwards or boiling food because it steams your van up too much.
Or do you depend on your microwave or barbeque (if you are rich enough
to have one!) Let us know what you do. Each month we will
publish a recipe or tip for you to try. If you have a recipe you would
like us to publish we will be only too pleased to oblige, subject to
space.
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Carrot and Coriander Soup
INGREDIENTS
( Serves 6 People)
2lb (900 g) of peeled
and chopped carrots
1 Tablespoon of coriander seeds
oz (25 g) of lightly salted butter
1 Small crushed clove of fresh
garlic
2
Pints (1.2 litres) of vegetable or chicken stock
3 Tablespoons of chopped
fresh coriander (plus 6 small sprigs for the garnish)
3 Tablespoons crème fraîche
Sea salt and freshly ground black pepper
Method
(1) Stir
and toss in a small frying pan over a medium heat for 1-2 minutes
to dry-roast them. (Until they begin to look toasted and start to
jump in the frying pan)
(2) Coarsely crush the roasted coriander
seeds in a pestle and mortar
(3) Heat the butter in a large saucepan
(4) Add the chopped carrots, the crushed
garlic and three-quarters of the crushed coriander seeds and stir them
in to the melted butter
(5) Cover the pan and let the vegetables
cook over a gentle heat for about 10 minutes or until they begin to
soften
(6) Add the stock, season with salt and
pepper and bring everything up to the boil
(7) Reduce to low a heat and simmer for a
further 15 to 20 minutes, partially covered, until all the vegetables
are tender
(8)
Leave the soup to cool a little, then
liquidise
(9) Return the liquidised soup to
the pan and stir in the chopped fresh coriander and 2 tablespoons of the
crème fraîche
(10) Re-heat the soup when required and season with
the salt and pepper to taste
(11) Serve in warmed soup bowls,
garnishing with a swirl of crème fraîche,
(12) Sprinkle some of the
remaining toasted coriander seeds into each bowl and add sprig of fresh
coriander.
(13) Eat the soup with plenty of
warm crusty home made bread.
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Quick Beef Stir Fry
INGREDIENTS
( Serves 4 People)
1lb Beef
½ Teaspoon of salt
½ Teaspoon of freshly ground black pepper
3 Teaspoons of hot chilli oil
2 Cloves of garlic, crushed
8 Ounces of broccoli
8 Ounces of carrots, sliced
¾ Cup of water
¼ Cup of peanut Butter
Method
(1)
Cut beef crosswise (against the grain) into very thin slices
(2) Sprinkle with a ¼
teaspoon of the salt and pepper.
(3) In 12" non-stick skillet, over
medium-high heat, heat 2 teaspoons of the oil
(4) Add the beef
(5) Cook and stir for 2 to 3 minutes until
browned
(6) Remove beef to plate, leaving the
juice behind
(7) In same skillet, and over medium-high
heat, heat the remaining teaspoon of oil
(8) Add the garlic
(9) Cook and stir for 30 to 60 seconds
until fragrant
(10) Add the broccoli and carrots, ¼ cup water, and remaining
¼ teaspoon each salt and pepper;
(11) Cover
and cook for approximately 3 minutes, or until tender.
(12) In
small bowl stir the peanut butter and remaining ½ cup water to blend
(13) Add the peanut butter
blend, the beef and any accumulated juices to skillet
(14) Cook, stirring for 1
to 2 minutes longer, until heated through and coated with sauce
(15) Serve immediately
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White Chocolate
Peppermint Biscuits
INGREDIENTS
( To make 36 x 3inch biscuits)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces white chocolate, chopped into
1/4-inch pieces
1/2 cup granulated sugar
6 tablespoons unsalted butter
1 large egg
2 teaspoons pure vanilla extract
4 ounces peppermint candy, chopped into
1/8-inch pieces
Method
(1) Preheat
the oven to 160ºC
/325ºF (Gas Mark 3).
(2) In a sifter,
combine the flour, baking powder, and salt.
(3) Sift onto a large
piece of wax paper and set aside until needed.
(4) Heat 1 inch of
water in the bottom half of a double boiler over medium heat.
(5) With the heat on,
place the white chocolate in the top half of the double boiler.
(6) Use a rubber
spatula to stir the chocolate until completely melted and smooth (about
4 minutes.)
(7) Transfer the
melted white chocolate to a 1-quart bowl and set aside until needed.
(8) Place the
granulated sugar and butter in the bowl of an electric mixer fitted with
a paddle.
(9) Beat on
medium for 4 minutes until smooth.
(10) Use a rubber spatula to
scrape down the sides of the bowl, then continue to beat on medium for 2
more minutes until very smooth.
(11) Add the egg and the
vanilla extract and beat on medium for 1 minute until incorporated.
(12) Add the melted
chocolate and beat on medium for 1 minute until combined, then once
again scrape down the bowl.
(13) Add the sifted dry
ingredients and mix on low until incorporated (About 30 seconds)
(14) Add the chopped
peppermint candy and mix on low until incorporated (About 30 seconds)
(15) Remove the bowl from
the mixer and use a rubber spatula to finish mixing the dough until
thoroughly combined.
(16) Using a heaped
tablespoon of dough for each cookie (approximately 1/2 ounce), portion
12 biscuits, evenly spaced, onto each of 3 non-stick baking sheets.
(17) Place the baking sheets
on the top and centre racks of the preheated oven and bake for 9 minutes
(or until lightly golden brown around the edges) swapping
the sheets from top to
centre halfway through the baking time (at that time also turn each
sheet 180 degrees).
(18) Remove the biscuits from
the oven and cool to room temperature for 30 minutes.
(19) Store the biscuits in a
tightly sealed plastic container until ready to serve.
Keep an eye on the
biscuits in the oven
during baking. The biscuits bake very quickly (only 9 minutes), so don't
spoil the party by being distracted during the baking time.
White Chocolate Peppermint Biscuits
will keep for several days at room temperature if stored in a tightly
sealed plastic container. For long-term storage (up to several weeks)
the biscuits may be frozen in a tightly sealed plastic container to
prevent dehydration and to protect them from freezer odours.
©Ken February
2002
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Old Hampshire Lardy
cake
Lardy cake is not a cake at all, but is
actually a type of bread. Very rich, very fattening and
delicious. Not for those who are watching their weight or
cholesterol!!
INGREDIENTS
(For
the Dough)
½ lb Strong white bread flour
1 Teaspoon dried yeast
1 Teaspoon salt
½ Ounce melted lard
¼ Pint warm water (or part milk and part water)
2. For the rest
¼ Pork Lard, diced
Lard for greasing the pan
1 to 1½ teaspoons ground cinnamon
1 teaspoon ground allspice
2 Ounces Demerara sugar
1 Ounce white sugar
1 Ounce Sultanas, chopped
1 Ounce Raisins, chopped
1 Ounce Currants, chopped
1 Ounce Candied Peel, chopped
Method
(1) Using a food-mixer or processor or your hands, mix and knead the
dough
(2) Cover it with oiled polythene and leave to rise until doubled in size; this
should take about 1 hour in a warm place
(3) Knock back the dough, knead it again briefly and roll it out to an
oblong
(4) Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2 ounces sugar and sprinkle half of this mixture over the
dough
(5) Add half the dried fruits and half the diced lard
(6) Roll up the dough, like a Swiss roll, give it a quarter turn and roll it out to an oblong
again
(7) Sprinkle with the remaining sugar, spices, dried fruits and fat exactly as
before
(8) Then roll up and roll out the dough to an oblong once again, but this time make it the right size to fit a shallow baking or roasting tin about 7-inches
square
(9) Grease the tin and put the dough into it, pressing it well into the
corners
(10) Cover and leave to prove (rise) until the dough is light, puffy and well
risen
(11) Score the top of the dough with a diamond pattern, brush with melted lard and sprinkle on 1 ounce of
white sugar
(12) Bake at 425 F (220 C) gas mark 7 until cooked to a golden brown and smelling delicious, 35-40
minutes
(13) Cool the cake briefly in the tin so that the melted fat is re-absorbed, then serve it while still warm, cut into large sticky
fingers
Absolutely
decadent. Have plenty of napkins available to wipe the grease off
of your chin after you've eaten.
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Quick and
Easy Szechwan Chicken
INGREDIENTS
4
Chicken breast fillets
3
Tablespoons of cornflour
1 Tablespoon of
Vegetable oil
3 Cloves garlic; minced
5
Tablespoons of
Soy sauce
1½
Tablespoons of white-wine vinegar
1 Teaspoon of sugar
¼ Cup of water
6 Green onions,
cut into 1" pieces
Cayenne pepper to taste
Method
(1) Cut the
chicken breast fillets into 1½
inch cubes
(2) Toss
the chicken breast fillets with the
cornflour in a bag to coat
(3) Heat the oil in a skillet or wok
(4) Stir-fry the chicken and garlic until
lightly browned
(5) Add soy sauce, vinegar, sugar and
water
(6) Cover and cook three minutes, or
until chicken is cooked
(7) Add green onions and cayenne pepper
(8) cook uncovered for a further two
minutes
(9) Serve on a bed of rice
Really quick and
easy and should serve about four people |
January 2008 - Left-Over
Turkey Soup
A
hearty and warming dish using this seasonal left-over
INGREDIENTS
1 lb left over turkey - chopped
1 Large onion - Chopped
1 Cup of celery - diced
2 Cloves of garlic - diced
6 Cups of water
1 Cube of vegetable, chicken or beef bouillon
1 Cup of potatoes - diced
1 Bay leaf (remove after cooking and before serving)
1 Pinch of basil
2 Teaspoons of parsley - chopped
½ Teaspoon thyme
6 Ripe tomatoes - diced
1 Cup of left over turkey gravy
2 Cups of vermicelli
Method
(1) Place all the ingredients in a
large saucepan and simmer for about an hour
(2) Add the vermicelli an continue simmering until the vermicelli is
cooked
Absolutely
perfect on a cold day to warm you through.
©Ken January 2001
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Check
out the 2007 Monthly Munch Archive Here
Check
out the 2006 Monthly Munch Archive Here
Check
out the 2005 Monthly Munch Archive Here
Check
out the 2004 Monthly Munch Archive Here
Check
out the 2003 Monthly Munch Archive Here
Check out the
2002 Monthly Munch Archive Here
Check
out the 2001 Monthly Munch Archive Here
Check
out the 2000
Monthly Munch Archive Here
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