The best curry I have ever made (ever!)

The best curry I have ever made (ever!)

Oil to cover the bottom of the pressure cooker

1 tablespoon curry leaves

1 teaspoon Fenugreek seeds

2 inch thick root of ginger peeled and grated

1 large onion finely chopped

4 cloves of garlic finely chopped

2 hot fresh chillies – with seeds (snipped in with sissors)

Masala

2 teaspoons ground cumin

1 tablespoon ground coriander

2 teaspoon turmeric

1 teaspoon ground fennel

2 teaspoons chilli powder

1 teaspoon asafoetida

1kg rump steak – cut into cubes

Juice of a lemon

100ml water

1 teaspoon salt

3 large fresh tomatoes chopped into 8ths

Wholes spices

1 stick cinnamon

1 teaspoon cardamom seeds

Zest of half a lemon (peel thin strips with little as white pith as possible)

1 400ml can of coconut milk

Method

Fry fenugreek & curry leaves until they start to colour.

Add onion, garlic, ginger, & chillies.

Cook on a low heat until onions have softened.

Add the masala spices and stir.

Add the meat. Stir until all meat is coated in spices.

Add lemon juice, water and salt. Make sure to mix in all spices stuck to bottom of the pan.

Add tomatoes and whole spices.

Put on pressure cooker lid and bring up to pressure.

Cook for 45 minutes, allow to de-pressureize by cooling.

Open pressure cooker, add 400ml can of coconut milk.

Cook on a low heat for 20 mins with the lid off, then transfer to large frying pan.

Leave on a low heat until the gravy has reduced to a thick sauce.

Serve with rice, and/or naan 

Banana Bread

Makes 1 x 2lb loaf or 2 x 1lb loaf

Ingredients

1 teaspoon bicarbonate of soda

2 tablespoons boiling milk

100g Soft butter

175g caster sugar

2 eggs beaten

2 ripe bananas - mashed

225g plain flour

1 teaspoon baking powder

Method

Pre-heat the oven to 180C (gas mark 4).

Lightly grease & base line loaf tin(s) with greaseproof paper.

In a large bowl, stir bi-carb into the boiling milk. allow to cool slightly,

Measure all other ingredients into the bowl & beat together until thoroughly blended.

Pour into loaf tin(s) and bake for about an hour (test after about 45mins if you are making the smaller loaves)

Turn out and leave to cool on a wire rack.

Ultimate Chocolate Cake

• Ingredients
  · 200g dark chocolate, about 60% cocoa solids
  · 200g butter, cut in pieces
  · 1 tbsp instant coffee granules
  · 85g self-raising flour
  · 85g plain flour
  · 0.25 tsp Bicarbonate of soda
  · 200g light muscovado sugar
  · 200g golden caster sugar
  · 25g Cocoa powder
  · 3 medium Eggs
  · 75ml Buttermilk (I used ½ milk ½ water)
  · 1 handful chocolate curls, or grated chocolate, to decorate
  For the ganache
  · 200g dark chocolate, about 60% cocoa solids, as above
  · 284ml double cream, (pouring type)
  · 2 tbsp golden caster sugar
  

Method

• Butter a 20cm round cake tin (7.5cm deep) and line the base.
• Preheat the oven to 160°C/gas 3.
• Break the chocolate in pieces into a medium, heavy-based pan.
• Tip in the butter, then mix the coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted. (Or melt in the microwave on medium about 5 minutes, stirring half way through.)
• While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps.
• Beat the eggs in a bowl and stir in the buttermilk.
• Add the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.
• Pour this into the tin and bake for 1 hour 25 minutes to 1 hour 30 minutes
• To check if its cooked push a skewer in the centre, it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely

Make the ganache:

• Chop the chocolate into small pieces and tip into a bowl.
• Pour the cream into a pan, add the sugar, and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
• Pour over the cake letting it fall down the sides and smoothing to cover with a palette knife.
• Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
• (You can slice the cake into layers & use some ganache to sandwich it together but I didn’t bother. It didn’t last 4 days!)

Squash soup

Ingredients: 

1 squash (or pumpkin)

1 large onion

1 potato

3 cloves of garlic

1 large carrot

2oz red lentils

1 red chilli

2 chicken stock cubes

1 veg stock cube

1 bouquet garni

2 teaspoons fresh coriander leaf (or 3 dried)

Method:

• Chop Onion & garlic & soften in olive oil in pressure cooker
• Dice potato & carrot, add to onions and gently fry for a few minutes.
• Dice the squash and add to pan, again soften for a few minutes. 
• Chop the chilli into the pan & stir. 
• Add the red lentils & stir to coat with oil. Make the stock cubes up in 1 pint of hot water. 
• Add to pan along with bouquet garni & coriander (add more water if you think it needs it). 
• Put on lid & bring up to pressure & cook for 10 minutes. 
• Let off pressure & liquidise. 
• Taste & add pepper if needed. 
• Add about ½ pint of water & bring back up to boil uncovered. 

Chicken Soup

Ingredients:

1 cooked chicken carcass

2 leeks finely chopped

2 onions finely chopped

Bunch of parsley finely chopped

1Ltr chicken stock

2 chicken stock cubes

2 tablespoon olive oil

25g Butter

1 bouquet garni

1 ltr water

Some cold cooked chicken

250g dry pasta or noodles

Method:

IMPORTANT

How to Prepare Leeks. Leeks are grown in sand/fine grit so:

1. Remove top green part of leaves
2. Cut off the root end
3. Cut leek in half
4. Under a running tap, separate the layers to wash out all the grit

• Remove all the white meat from the chicken carcass & set aside for later.
• Put the carcass in the pressure cooker with just over 1 litre of cold water.
• Bring up to pressure & cook for 20 minutes. Turn off heat and allow to de-pressurize.
• When de-pressurized strain the stock into a jug & throw away the bones.
• Rinse & dry the pressure cooker pan.
• Finely chop the leeks & onions.
• Add 2 tablespoons of olive oil & 25g of butter to the pan.
• Add the chopped onions & leeks and sweat down.
• Add the chicken stock, stock cubes cold water & bouquet garni and cook gently for about 15 minutes stirring occasionally.
• Bring up to the boil & then add the pasta.
• Keeping it just on the boil, cover & cook until past is soft then add the chopped parsley & cold chicken.
• Cook for 5 minutes & then serve with crusty bread

(To make Chilli chicken soup cut in 1 red chilli with the onions & leeks)

serve with crusty bread and butter

Strawberry Shortcake

Ingredients:
- Biscuits:
8oz SR flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
4oz butter, chilled
About 150ml milk
- Filling:
strawberries
sugar
whipping cream for topping, or non-dairy whipped topping

Method:

• Preheat the oven to 185 degree
• In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. 
• Cut butter into about 8 pieces and add to the mixture. 
• Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. 
• Transfer the mixture to a large bowl and make a well in the center. 
• With a fork stir in the cream or milk, just until dough is moist. (Be very careful not to overwork, The dough doesn't have to hold together well at this point)
• Let the dough stand for a minute. 
• Turn the dough out onto a lightly floured surface. 
• Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
• Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. 
• Transfer to a buttered foil-lined cookie sheet. 
• Brush on a little milk or cream and sprinkle tops with some sugar, if desired. 
• Bake for 10 to 15 minutes, until risen and golden brown. 
• Remove to a platter and split each biscuit horizontally with a serrated knife. 
• Butter the hot buscuits then top with about 1/3 cup of berry mixture. 
• Replace the tops and top with a tablespoon or so of berries. 
• Serve with whipped cream for topping. 

Serves 8.

Pumpkin Orange Biscuits

Ingredients:

300g plain flour
1 tbsp baking powder
1 tsp salt
1 tsp nutmeg, freshly grated
3 tbsp butter, chilled and cut into small pieces
450g pumpkin, cooked and mashed
orange zest
1 egg
1 tbsp double cream

Method:

• Preheat the oven to 200C/400F/gas mark 6.
• Place all of the dry ingredients in a large bowl and combine well.
• Add the butter and work into the dry ingredients with a knife until the mixture resembles a coarse meal.
• Stir in the pumpkin and the zest from 1 orange.
• Place the dough on a floured surface and pat down carefully until 1cm thick.
• Cut with a floured 5cm cutter, or cut into 5cm squares.
• Place on a well greased baking sheet.
• Gather up the scraps, pat down and cut again.
• Beat the egg in a small bowl and add the cream.
• Brush the biscuits evenly with the mixture.
• Bake for 15 minutes or until fluffy and golden brown

good after Halloween if you have leftover pumpkins (or bits)

Panckakes

Ingredients:

12oz Plain flour

1 pint of milk

½ pint of water

6 eggs

Oil to fry

Method:

• Put the flour in a large bowl and make a well in the middle. 
• Pour the milk, water & eggs into the well and mix with and electric whisk.
• The flour will stick to the edge, so GENTLY draw it in with the whisk, (you may need to turn it off & use the whisk as a scraper)
• The hardest part is getting the pan the right temperature. It needs to be very hot. But not too hot! Not quite smoking hot. 
• Only have a small amount of oil in the pan (4 or 5 DROPS.) Add just enough mix to cover the base of the pan. (I use a ladle, you will have to experiment but it is about a tablespoonful) 
• Cook until the edges starts to come away from the pan. 
• You can then toss it or turn it with a spatula (you may have to loosen it with the spatula first.)
• Repeat until all the batter is used and you have a big pile of pancakes. (You will have to oil the pan in between each pancake.)

Key Lime Pie

Base 

Ingredients:
85g (3oz) butter
250g (9oz) gingernut biscuits, crushed.

Method: 

• Line a tin or dish with greaseproof paper (Nothing fancy just roughly crease it into place, the biscuit base will hold it in place later. Make sure the paper is much bigger than the dish, you want “hang-over” to use to get the pie out of the tin when it’s ready to serve.)
• In a large saucepan, melt the butter and stir in the crushed biscuits. 
• Pour onto the greaseproof paper and using the back of a spoon spread out the crumbs to cover the base of the pan.
• Place in the fridge to chill while preparing the filling.

Filling

Ingredients:

405g can Carnation Condensed Milk Light
finely grated zest and juice of 5 limes
450ml (16fl oz) double cream  

Method:

• Whisk together the filling ingredients until thick and creamy (this will take 5 minutes, maybe more BUT NOT LESS).
• Spoon filling over the biscuit base and chill for at least 1 hour.  

To decorate 

Ingredients:
85g (3oz) bitter chocolate (70% cocoa solids),

Method:

• Put the chocolate in a sandwich bag & microwave for 2 -3 minutes (until its soft when you push it, do it 2 or three minutes at a time)
• When it is soft, snip the corner off the bag then using the bag like an icing bag, drizzle the chocolate over the chilled pie.
• Using the greaseproof paper as handles, remove the pie from the tin and place on a serving plate.

Pesto Pasta

Ingredients:

50 g fresh basil leaves
1 large clove garlic, crushed
1 level tablespoon pine nuts
6 tablespoons extra virgin olive oil
1 oz (25 g) Pecorino Romano, 

grated salt

Method:

• If you have a blender, put the basil, garlic, pine nuts and olive oil together with some salt in the goblet and blend until you have a smooth purée.
•  Then transfer the purée to a bowl and stir in the grated Pecorino cheese.
• If you don't have a blender, use a large pestle and mortar to pound the basil, garlic and pine nuts to a paste. 
• Slowly add the salt and cheese, 
• then very gradually add the oil until you have obtained a smooth purée.
• Cook 500g pasta until it is soft. 
• Drain & stir through the pesto sauce.

Vermouth Tarragon Chicken

Ingredients:

4 boneless, skinless chicken breast halves

1 tablespoon lemon pepper

250ml dry vermouth

3 tablespoons olive oil

1 bunch chopped fresh tarragon

1 tablespoon olive oil

Method:

• Generously sprinkle the chicken breast halves with lemon pepper. 
• Place chicken, vermouth, 3 tablespoons olive oil, and tarragon into a large sandwich bag, 
• tie closed & put in a dish in the refrigerator to marinate for at least 6 hours, or overnight.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 
• Brown chicken breasts on both sides in the hot oil. 
• Pour 250ml of the marinade into the skillet, 
• reduce heat to medium-low, cover and simmer for about 20 minutes, 
• or until the chicken is no longer pink. 

Serve with pesto pasta (see sides)

Garlic Bread

Ingredients:

4 slices of bread cut in half (or stale rolls or French bread)

2 cloves of garlic crushed

½ teaspoon of mixed herbs (less rather than more)

50g butter

Method:

• Mix the garlic & butter together.
• Butter one piece of bread, put another slices on top & butter that until you have a “scoobysnack style” stack.
• Wrap in tin foil & cook in a hot oven (175° for about 10 minutes)
• (if you use rolls or french bread slice & then butter each slice & rebuild to original shape. 
• Wrap in foil foil & cook in a hot oven (175°) for about 10 minutes.

Or buy it ready made & follow the instructions on the packet.

Spaghetti Bolognese

Ingredients:

Some olive oil

1 large onion finely chopped

3 cloves of garlic finely chopped

1Kg minced beef

½ teaspoon dried mixed herbs (pref. Italian)

2 tins chopped tomatoes

Fill the empty tins with water to add later

2 tablespoons tomato puree

Method:

• Heat the olive oil in a pan, add the onion & garlic & fry gently until the onion is soft.
• Add the meat & fry until all the meat has turned colour. 
• Add ½ teaspoon dried herbs & cook for a few minutes.
• Add the tomatoes,  & then the water & tomato puree. 
• Stir well and bring to the boil. 
• Reduce the heat to very low & cook until almost all the liquid has evaporated.

Serve with spaghetti & garlic bread

Mashed Potatoes

Ingredients:

2Kg potatoes

½ teaspoon of salt

25g butter

Splash of milk

Method:

• Peel & chop potatoes into even pieces.
• Cook by covering potatoes with cold water, add salt & bringing up to the boil.
• Reduce heat & cook for about 20 minutes (until potatoes are soft)
• Drain, add butter, milk, and mash.

Shepherds Pie

Ingredients:

1Kg lamb mince

1 large onion

1 large carrot

1 lamb stock cube

1 veg stock cube

Olive oil

2Kg potatoes

½ teaspoon of salt

25g butter

Splash of milk

100g cheese

Method:

• Chop onion & fry gentle until soft & golden.
• Add minced lamb & fry gently until all signs of raw meat have gone.
• Grate carrot into meat/onion  & stir.
• Dissolve stock cubes in ½ litre of hot water & add to meat.
• Cook on a low heat until most of the water has cooked off.
• While the meat is cooking peel & chop potatoes into even pieces.
• Cook by covering potatoes with cold water, add salt & bringing up to the boil.
• Reduce heat & cook for about 20 minutes (until potatoes are soft)
• Drain, add butter, milk, half the cheese & mash.
• When meat is cooked, using a slotted spoon put the meat into an oven proof dish. 
• Spoon over the mashed potato & using a fork rake a rough pattern in the surface. 
• Scatter on the grated cheese & cook in the oven for 15 – 20 minutes (175°- gas 5)

Red Dragon Pie

Ingredients:

110g (4 oz) aduki beans soaked overnight
1 tablespoon oil
1 onion, peeled & finely chopped
225g (8 oz) carrots, diced
2 tablespoons soy sauce
2 tablespoons tomato puree
1 teaspoon mixed herbs
salt & pepper
450g (1 lb) potatoes, peeled
25g (1oz) margarine

Method:

• Drain the aduki beans then boil in 2 pints of water for 10 mins, 
• Reduce heat and simmer for 50 minutes
• Drain, reserving the stock. 
• Take a large pan, fry the onion for 5 minutes in the oil, 
• add the carrots and cook for a further 3 minutes,
•  then add the cooked beans. 
• Mix the soy sauce, tomato puree and herbs with the reserved stock. 
• Pour this over the bean and vegetable mixture. 
• Simmer for 20 minutes so that the flavours are well blended. 
• Season to taste. 
• Meanwhile steam the potatoes and mash them with the margarine. 
• Put the bean mixture into a casserole dish, 
• spread the mashed potatoes on top, 
• and bake in an oven until the potato is crisp and brown. 

Lamb Meatballs

Ingredients:

500g lamb mince

100g fresh bread crumbs

1 teaspoon mixed herbs (Italian if possible)

1 onion finely chopped

2 cloves of garlic finely chopped

1 egg

Olive oil

Flour to roll meatballs

Method:

• Gently fry onions & garlic in olive oil until soft & golden.
• While they are frying make breadcrumbs using a food processor.
• Add the cooked onion/garlic to the breadcrumbs & whiz for a minute.
• Add the minced lamb, egg, & herbs & whiz until all ingredients are combined. (NOT for too long – you don’t want pate)
• Put some flour on a plate & flour your hands then take a bit of the meat mixture (about the size of a golf ball) roll in the flour & then using you hands roll into a neat meatball. Continue until all the meat mixture is used up.
• Heat a little olive oil into the frying pan, cook all the meatballs together. Turn them to brown them all over & then turn the heat down low & cook the meatballs for about 10 minutes, turning them frequently to stop them burning.
• Serve with pasta in tomato or pesto sauce.

Stuffing

Ingredients:

1 large packet Paxo stuffing.

18f/oz water

25g butter (+ a little to grease the dish)

Method:

• Add water & butter to stuffing mix, 
• Stir & allow to stand for 5 minutes (timing not crucial but its best to leave for at least 5 minutes, longer is fine)

Pork Marengo

Ingredients:
1KG boneless pork loin or pork steak, cut in 1-inch cubes
1 medium onion, chopped
2 tablespoons vegetable oil
1 can tomatoes, diced (14.5 ounces)
3/4 teaspoon ground marjoram
1 teaspoon salt
1/2 teaspoon dried leaf thyme
1/4 teaspoon ground black pepper
1 red & 1 green pepper sliced
1 packet Schwartz pork & sage gravy mix made up with 1/4L cold water

Method:

• Combine pork and onion; brown in hot oil in the pan of a pressure cooker. 
• Drain off fat. 
• Add peppers & cook for 2 or 3 minutes (look at your watch a minute is a long time in cooking!) 
• add tomatoes, marjoram, salt, thyme, pepper & gravy, 
• stir (Use a wooded spoon & scrap any brown bits off the bottom of the pan made when you browned the meat & onions).
• Put on the pressure cooker lid & bring up to steam. 
• Reduce the heat & cook for about 45 minutes (timing is not crucial but if you open the pressure cooker too soon & the meat is not cooked you have to go through the whole faff of getting it back up to pressure)

Serve with rice or mini roast potatoes & veg.

Nut Roast

Ingredients:
Two tablespoons oil or margarine
2 large onions, chopped fine
5 cloves (or an entire bulb) garlic, crushed
500g raw cashews
250g bread made into crumbs
250ml soup stock (or water)
salt and pepper
1/2 teaspoon nutmeg
2 tablespoons lemon juice

Method:

• Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
• Chop the cashews by hand or in a food processor. Add the cashews and bread to the onion, 
• then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. 
• Grease a small loaf tin with butter.
•  Put half of the nut mixture into the loaf tin.
• Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 200° for half an hour. The top should be browned. (If it seems a bit light give it 10 minutes longer)
• Let the roast cool for a few minutes, then turn the tin over and serve the roast on a plate. Serve hot with veg & roast potatoes or cold with salads

The roast will take about 30 minutes to prepare.

To make with a stuffing layer 

• Put half of the nut mixture into the loaf tin.
•  Next put in the paxo stuffing layer (See "Stuffing" in Sides)
• Add the final layer of nut mixture so that there are three layers of food in the tin.