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.

Couscous Salad

Ingredients:

250g couscous

500g boiling water

3 large tomatoes, deseeded & chopped finely

4 spring onions, finely chopped

1 clove of garlic crushed (optional, sometimes I do, sometimes I don’t - you probably don’t notice)

Juice of 1 lemon

Bunch of mint, finely chopped

½ teaspoon salt

3 tablespoons of olive oil.

Method:

• Measure the couscous into a bowl on the scales
• Zero the scales & then add boiling water to 500g.
• Leave to soak in, (about 15 minutes) then fluff up with a fork.
• Add all the other ingredients & mix well.

Ta-rah! All done

DLMM Curry Powder

In a hot dry frying pan over a low heat roast the following spices SEPARATELY

(As each spice is roasted put them into a bowl to cool (you can mix them when they are cooked)) Stir constantly until each one becomes dark brown. Don’t let them burn.

250g coriander seeds

125g cumin seeds

1 tablespoon fennel seeds

1 teaspoon fenugreek seeds

When they are all browned put them into a blender with:

1 cinnamon stick

1 teaspoon whole cloves

1 teaspoon of cardamom seeds

2 tablespoons of dried curry leaves

2 teaspoons chilli powder

Wuzz in the blender until it turns to powder. Store in a screw top jar.

Fowlers Pie

Ingredients:

 1KG chicken breasts

1 large packet Paxo stuffing.

18f/oz water

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

Method:

•  Make up the paxo stuffing  by adding 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)
• Grease the sides of an oven proof dish with butter.
• Lay chicken breasts in greased oven proof dish.
• Spoon over the stuffing, gently spread over the chicken breast & make sure the stuffing goes right to the edges of the dish so that the chicken is sealed in.
• Cook in the oven for 35 minutes at 175° (gas mark 5). The top of the stuffing should be brown & crispy give it a little bit longer (better safe than sorry)
• Serve with veg & potatoes (or cold with salad & cous-cous)

Roast Potatoes

Ingredients:

2.5KG potatoes peeled & chopped into small pieces (1 average potato makes 8 mini roast)

Method:

• Put in a pan of cold water & bring up to the boil.
• While they are coming up to the boil, turn on the oven, set to 175° & put in a roasting tin with some olive oil in it.
• When the potatoes have boiled, drain & put into the hot roasting pan
• Cook for about 1 hour until the potatoes are all golden & crispy (You will have to check them after about 20 minutes & turn them to make sure they brown all over)

Boiled Rice

In a steamer. (The only way I would try to cook rice)

• Put 200g RICE in the rice dish. Add 300g water (use the scales) add a good pinch of salt.
• Fill the reservoir with water & assemble the steamer. 
• Set timer for 30 minutes. When the bell pings the rice is cooked.

In a pan that has a close fitting lid. (This is VERY hard, grown men have been reduced to gibbering idiots trying to cook rice this way)

•  Heat 1 desert spoon of olive oil & add 200g in a saucepan. Using a wooden spoon stir the rice & get all the grains covered in oil.
• Add 400g of BOILING water & good pinch of salt.
• Stir & bring up to simmering then put on the lid & turn heat down to the lowest setting.
• After 15 minutes take off the lid & check rice, If the grains are soft & when you tip the pan you can’t see any water then the rice is cooked.
• DON’T WALK AWAY & LEAVE THE PAN - IT WILL BOIL DRY IF YOU DO! (If you do get rice stuck to the bottom of the pan after you have empted it, fill it straight away with cold water & leave to soak for a little while – it will be easier to clean.)

Chicken Curry

Ingredients:

Chicken Breasts (I use a kilo(cut into chunks))

¼ teaspoon fenugreek seeds

10 curry leaves

2 large onions (finely chopped)

5 cloves of garlic (finely chopped)

2 inches of ginger root (peeled and grated)

1 teaspoon  tumeric

1 teaspoon chilli powder

1 TABLEspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground fenel

2 teaspoons paprika

1 teaspoon salt

2 TABLEspoons vinegar

2 tomatoes peeled and chopped

6 cardamom pods

1 stick cinnamon

2 strips lemon rind

½ tin coconut milk

(or to make coconut milk, 500g dry coconut, 1/2 pint hot water, leave to stew for 10 minutes and then strain. Use 200ml)

Method:

• Fry fenugreek and curry leaves until they start to brown. 
• Add onions garlic and ginger and fry gently until onions are soft and golden. 
• Add tumeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar. 
• Stir well. Add chicken and stir until chicken is thoroughly coated in spices. 
• Add tomatoes, whole spices and lemon rind and cook, covered on a low heat for 50 minutes (or in s pressure cooker bring up to pressure cook for 20 minutes and then turn off the heat and let the pressure naturally release.) 
• When you’re ready to serve remove the lid, bring up to boiling point, reduce the heat, add the coconut milk, mix well, and serve with boiled rice.