MY FIVE FAMILIES MEATBALLS AND TOMATO GRAVY USA RECIPE

 

FABULOUS FAMILY HISTORY IN COOKING RECIPES.  THIS IS MY AMERICAN FAMILIES RECIPE FOR MEATBALLS AND GRAVY.  I ONLY GOT MY USA ITALIAN FIVE FAMILIES RECIPE COOKBOOK A FEW YEARS AGO AND AM REALLY PLEASED THAT MY UK FAMILY'S RECIPE IS VIRTUALLY IDENTICAL, GOOD COOKING RUNS IN OUR BONES.

 

INGREDIENTS
FOR THE ITALIAN GRAVY
1600g (4) tinned chopped tomato's
2 large onions fine diced
6 cloves garlic grated
1 stick celery fine diced
1 carrot fine diced
1 lrg knob butter
2 tbsp ooil
500ml red wine
200ml dry white wine
1 ptn chicken stock (3 ice cubes) or 200ml
FOR THE MEATBALLS
400g pork mince
400g beef mince
1 onion finely diced
1 clove garlic grated
1 tsp butter
1 tbsp ooil
1 bunch parsley fine chopped
2 tbsp tomato gravy (sauce for the meal)
Salt and pepper
1 egg yolk
100g fresh breadcrumbs

Make the sauce first as it will improve the longer it rests.  Heat the ooil and butter, pan fry gently the onion, garlic, celery and carrot until soft.  Add the tomatoes and bring to a simmer, add the wine and boil for five minutes, add the chicken stock and simmer for another 10 minutes, season to taste with salt, white pepper and fresh ground black pepper.  Leave to rest on one side.

To make the meatballs, in a large bowl mix the pork and beef mince together, gently pan fry the onion and garlic in the butter and ooil for five minutes until softened, then add to the meat with the parsley, two tablespoons of the tomato gravy sauce, mix well and then add the egg yolk and breadcrumbs.  If you want to check the seasoning  of the meatballs, make a small pattie and pan fry and taste, then adjust the seasoning accordingly.  Make into meatballs, size is  personal, my husband likes lots of mini meatballs as where I like a medium size meatball, and some in my family like tennis ball size meatballs on their pasta, it is all in the eating.

Heat some ooil and a knob of butter in a large frying pan and brown off the meatballs all sides, meanwhile bring the tomato gravy sauce up to a simmer and add the meatballs into the sauce and simmer for 20-30 minutes.

Serve with spaghetti that has been tossed in a tbsp or so of the tomato gravy sauce, piled high with lots of Parmesan cheese and fresh ground black pepper.

SESAME PRAWN AND CHICKEN SOY NOODLES

 

NOODLES NOODLES NOODLES LOVE LOVE LOVE THEM

SOBA NOODLES WITH SESAME AND SOY PRAWNS AND CHICKEN WITH SPRING ONIONS, PEPPERS, CHILLIES AND BEANSPROUTS

 

INGREDIENTS

1 ptn soba noodles

1/2 green pepper fine sliced

1/4 yellow pepper fine sliced

3 spring onions sliced long

1 large handful of bean sprouts

1 green chilli finely sliced

1 inch ginger grated

1 garlic clove grated

20ml light soy sauce

100g fresh raw prawns

200g chicken thigh meat

1 tsp of sesame oil

1 tbsp sesame seeds toasted

1 egg beaten

 

Bring a pan of water to the boil and cook the noodles for approx 2 minutes, drain and re-fresh under cold water to stop the cooking process, toss in a a dash of sesame oil and leave to one side.

 

Heat the oil in a wok till smoking, add the chicken and stir fry for a couple of minutes, add all the other ingredients, inculding the noodles but not the beaten egg, sesame oil and seeds.  Stir fry for a couple of minutes to warm through, add the beaten egg and stir through well, take off the heat and stir in the sesame seeds and sesame oil and enjoy.



LEFT OVER ROAST LAMB SHEPARDS PIE WITH SWEET POTATO

 

LAYERED LEFT OVER ROASTED LAMB SHEPARD'S PIE, FOR ME THE ONLY WAY TO HAVE SHEPARD'S PIE IS FROM LEFT OVER ROAST LAMB WITH ALL THE STOCK GRAVY, TRIMMINGS AND FLAVOUR OF THE ROAST IN YOUR PIE.  I WILL ADMIT THAT THIS IS BETTER WITH KING EDWARD MASHED POTATO ON TOP BUT WORKS ALMOST AS WELL WITH SWEET POTATO

 

INGREDIENTS

500g left over roast lamb fine chopped

1 onion fine diced

2 carrots fine chopped

300ml red wine

Any gravy and stock left over

Any peas left over

50ml or so of tomato ketchup

1 tbsp Worcestershire sauce

Parmesan cheese finely grated

Salt and pepper

 

6 sweet potatoes boiled and mashed with lots of butter and seasoning

 

Melt some butter and a dash of ooil and gently pan fry the onion and carrots for approx 5 minutes, add the fine chopped lamb and brown off to add more flavour.  Add the red wine and bring to a simmer then add the stock and any left over gravy, simmer for a 20 minutes, you want a medium thick consistency, add the tk, Worcestershire sauce any left over veg and season to taste.  Top with the mashed sweet potato and a dusting of Parmesan cheese, bake for approx 30 minutes until you have wonderful lamb juices bubbling up out over the sweet potato.

ROAST SHOULDER OF LAMB WITH ROSEMARY AND RED WINE STOCK GRAVY

 

BROWNED OFF LAMB ALMOST FROM OUR DREAM SMALL HOLDING READY FOR THE OVEN, WITH BABY LEEKS, CARROTS, ONIONS AND ROSEMARY ALL FROM THE GARDEN

 

AFTER 4 HOURS OF GENTLE COOKING THE MOST FABULOUS STOCK FOR THE GRAVY AND MOST SUCCULENT AND JUICY LAMB AWAITS

 

GORGEOUS

 

INGREDIENTS

1 shoulder of lamb seasoned

8 carrots quartered

1 large onion halved

4 baby leeks

2 sticks of celery

2 sprigs of rosemary

4 large King Edward potatoes

400g petti pois

50g butter

50g dripping or goose fat twice

500ml claret or Beaujolais red wine

1 tbsp butter and flour mixed

1 tbsp red current jelly

1 sprig mint leaves chopped

 

Heat the oil in the deep roasting pan on the hob, sear the seasoned lamb on all sides till nice and browned off.  Pre heat the oven to 160 degrees, add the carrots whole, onion, leeks and celery to the pan with the rosemary and red wine, cover well with tin foil and place in the oven for 4 hrs.

 

Meanwhile peel the potatoes and halve, place in water and when your lamb is one hour away, put the potatoes on to boil for10 minutes, take off the boil and drain, fluffy the potatoes up by tossing them in the colander, pre heat the other portion of fat in a roasting tin and add the potatoes, coat well, bake and after 20 minutes turn and baste.

 

Take the lamb out of the oven and drain of 600ml of the stock for the gravy, place in a pan and bring to a simmer, drop in the mixed butter and flour and whisk till smooth and thick, season to taste.  Serve the roast lamb with the potatoes, peas, carrots and gravy, mint on the side.

 

STICKY HOI SIN SOY FIVE SPICED SUCCULENT FALL OFF THE BONE RIBS

 

SO GORGEOUS SO TENDER AND FALLING OFF THE BONE WITH THE MOST AMAZING STICKY SWEET SOY AND HOI SIN FIVE SPICED MARINADE AND SAUCE

 

INGREDIENTS

1 kg spare ribs

FOR THE MARINADE

100ml dark soy

2" fresh ginger fine diced

1 tsp five spice ground powder

6 tsp soft brown sugar

TO COOK

1 bottle of beer

1 small quality jar of hoi sin sauce

 

Mix all the ingredients and pour over the ribs in a roasting tin, leave to marinate for at least one hour in the fridge.  Add the rest of the cooking ingredients and mix well and cover the roasting tray with tin foil.  Cook in the oven 170 degrees for approx 2hrs, once cooked, drain off the beautiful liquid in to a pan and reduce slightly to a thicker coating consistency, pour back over the ribs and get stuck in.

CHICKEN LIVER BRANDY PATE

YUMMY CHICKEN LIVER AND BRANDY PATE

INGREDIENTS

300g chicken livers trimmed

100ml Tio Pepe and 200ml water mixed

1 shallot fine diced

1 clove of garlic find diced

1 knob of butter

1 dash of ooil

1 sprig of thyme leaves only

80ml ish of brandy

100ml double cream

5 tbsp melted butter for the seal

Salt and pepper to taste

Gently pan fry without colouring the shallot and garlic.  Place the chicken livers in the combined Tio

Pepe and water, soak for 30 minutes.  This is to release the ammonia.  Drain and pat dry, add to the shallots and gently pan fry till pink, turn up the heat briefly and add the brandy, reduce by half, add the thyme leaves and taste for seasoning.  Leave to rest till cool and then blend all the ingredients together till smooth or to the consistency you like, add the cream, give a quick blend and adjust seasoning if needed.

If you want a really smooth pate, after blending smooth, pass through a sieve using the back of a

spoon.  Place your pate in a pretty ramakin and pour over the melted butter to seal and stop oxidation of the pate, plus this is a nice way to serve as the butter can be used on your Melba toast.



FIRST ONION GARLIC AND CHILLI CROP

FABULOUS FIRST ONIONS, GARLIC AND CHILLIES FROM THE GARDEN AND THIS YEAR MY FIRST LAVENDER CROP !!!  REMINDS ME OF MY NAN AND MY CHILDHOOD

THESE ONIONS I GREW FROM SETS, AND THE GARLIC IS FRENCH TOULOUSE GARLIC, THE RED CHILLI'S CANT REMEMBER WHAT I PLANTED LOL AND LOVE THAT.



CHICKEN AND PRAWN GUMBO! PROBABLY THE BEST GUMBO EVER!

GORGEOUS CHICKEN AND PRAWN GUMBO

THERE IS A SAYING WITH GUMBO IT IS COOKED IN ONE LARGE POT AND WHEN IT COMES TO SERVING "YOU GET WHAT YOU GET"

INGREDIENTS

12 raw fresh prawns shell on

1/2 de-shelled (keep heads & shells)

8oz chicken thigh meat off the bone

1 stick celery fine chopped

1 onion fine chopped

1 green pepper fine chopped

1 tsp cayenne pepper

1 pinch cayenne pepper

1 bunch fresh coriander

1 100g cup of rice

1 small cooking chorizo sausage

25g butter

20g flour

1 bottle tabasco, few drops to personal taste

1/2 lemon for juicing

1 red chilli sliced

2 knobs of butter

Salt and pepper

THE GUMBO

Slice the chorizo chunky, pan fry in a dash of ooil, once cooked remove the chorizo, reserving the fat in the pan, to this add the butter and slowly melt then add the flour and cook on slowly for a couple of minutes to cook out the flour, add the holy trinity, celery, onion & green pepper and cook for 5-10 minutes.  Meanwhile take the prawn heads and shells and pan fry in a dash of ooil and a knob of butter for 5 mins, add 500ml water and bring to the boil, simmer for 5 minutes, strain the stock.

Back to the holy trinity, now start to add the stock to the trinity roux stirring well bring to a gently simmer and cook for approx 20 minutes, this is to cook out the flour.  Now add the chicken, chorizo and prawns to cook, after approx five minutes taste and season with salt and pepper, now add some tabasco and a good squeeze of lemon juice and re-taste.  I often find it is the lemon and tabasco that help me adjust the seasoning to perfection.

TO COOK THE RICE PERFECT

Place the rice in a pan with 200g of water and a knob of butter, bring to a rolling simmer place on the lid and cook for six minutes, take off the heat and quickly take off the lid and drop in a knob of butter, replace the lid asap and do not stir!  Leave for 10 minutes, then take off the lid and fork through your beautiful fluffy rice.

TO SERVE

Place some rice in the bottom of your bowl and then ladel over the gumbo, i like to keep a couple of shell on prawns, chorizo and pieces of chicken back to finish of the prettiness of the dish.  Sprinkle with fine chopped coriander and enjoy.

THE VERY FIRST PLUMS ON OUR TREE

FABULOUS BEEN REALLY EXCITED TO SEE THESE TWO AND ONLY TWO PLUMS ON OUR TREE, THIS IS YEAR THREE AND I HAVE LOVED THIS TREE, PAMPERED THIS TREE AND FEED THIS TREE AND FINALLY THE TREE HAS GIVEN US TWO PLUMS !

MY FLOWERPOT KITCHEN HAND RAISED PORK & GAME PIES TRADITIONAL CORNISH PASTIES AND VENISON RABBIT PIES

THIS WAS MY FARMERS MARKET STALL, I HAVE SUCH A LOVE OF FOOD I WAS LUCKY ENOUGH TO SECURE A STALL AND MAKE BAKE AND SELL MY PIES. 

CUSTOMER REQUESTS ENCOURAGE MY BAKING TO INCLUDED SUMPTUOUS CUSTARD TARTS, LOCAL PORK SAUSAGE ROLLS, TRADITIONAL SKIRT CORNISH PASTIES, STILTON AND PORK PASTIES, LAMB AND MINT AND STEAK AND HORSERADISH PASTIES AMONG ALL THE PIES THAT I MADE.

I LOVED GOING TO THE LOCAL FARMER/GAMEKEEPER AND ORDERING MY LOCAL MEATS AND GAME, I GOT TO COOK WITH RABBITS, PIGEON, TEAL, WOODCOCK, WILD DUCK, PHEASANT, VENISON, SQUIRREL, LOCAL PORK, BEEF AND CHICKEN ALL VERY VERY FRESH AND OFTEN STILL LEFT FURRY !

FABULOUS TRADITIONAL CORNISH PASTIES, I MADE THIS TOTALLY TRADITIONALLY AND BROUGHT MY SKIRT BEEF FROM FALMOUTH IN CORNWALL, CARROTS AND POTATOES GROWN IN MY GARDEN, PASTRY WAS ALSO A OLD CORNISH TRADITIONAL RECIPE, AND HELPED MY SUCCESS

FRENCH RAISED GAME TERRINE PIE

INGREDIENTS

THE PASTRY

900g plain flour

225g stork or butter, chilled

200g fresh lard

355ml water

1 tbsp salt

Place the flour in a large bowl mix in the salt, then grate the stork or butter and lard into the bowl, mix with a knife, using a cutting action, add the water and bring together to form a ball, knead the pastry for a couple of minutes gently just to bring the pastry together, you don't want to make the pastry one nice mix, it is important to have streaks of the fat and butter running through like flecks, as this puffs up while cooking a little like a rough puff pastry, this is what makes this pastry really fantastic, it is a short pastry with a rough puff hint, most excellent and very versatile.  Once made place in the fridge for approx 1 hour if you can to rest and firm up.  At this point you can freeze this pastry, wrap in baking paper and freeze.  Sometimes I roll out the pastry and use what I need and then I may roll out the left overs into pie size rounds usually 8" and wrap and freeze that so it is ready to go at a moments notice.  As you can imagine I have friends drop in for lunch on the off chance so I just whip out the pastry, stuff and bake and hey presto !

FOR THE PATE STUFFING

50g butter

2 garlic cloves chopped

1 shallot fine diced

450g chicken livers

100ml brandy

1 pinch ground mace

50ml double cream

This is for the middle of the game terrine pie, I love this pate and often eat this with old fashioned Melba toast and lashings of butter mmm!  Ok melt the butter in a pan and add the garlic and shallots, pan fry for approx 5 minutes, now keep on a medium heat add the chicken livers and brown on both sides, cook on for a few minutes and then add the brandy and reduce down, add the mace and double cream and then once upto a simmer take off the heat and leave to cool slightly, taste and adjust the seasoning to your taste, then blend in a super duper blender, I love my magic bullet for this as it removes all lumps, if after blending you still have a few lumps, pass the pate through a sieve.  A really smooth consistency for this pate is very important.

GAME FILLING INGREDIENTS

200g pigeon breast diced

200g rabbit prime meat diced

200g pheasant breast diced

300g venison

40g butter

1 onion fine diced

1 bunch parsley chopped

4 sage leaves chopped

1 tsp salt & black pepper

1 clove garlic fine diced

Melt the butter in a pan and gently fry the onions, no colouring, take off the heat and leave to cool,  place in a large mixing bowl and add all of the game meat, herbs, seasoning and garlic and mix well.

Roll out the pastry and line your greased tin, any shape will do, I am very lucky to have found a old French raised game mould tin, took some time!!!  Fill the pastry lined tin just over 1/3 full, then top with the chicken liver pate and roughly patt down, now fill the rest of the pie with the game filling and then egg wash the top and place the pastry lid on and crimp round the edges and any left over trimmings of pastry make some leaves to decorate the top of the pie with.  Brush with egg wash and bake for 30 minutes at 200 degrees, then cover the top of the pie with tin foil and reduce the heat to 150 degrees and cook for approx 1.30mins.  Take out of the oven and leave to cool for  15 minutes, meanwhile turn the oven back upto 200 degrees.  Take the pie out of the loose tin, the reason I spent so much time looking for this classic French tin is because it comes apart in 4 pieces, so it is easy to use but I do use normal loose bottom tins too.  Once the oven is back upto temperature, egg wash the pastry and place the pie back into the oven to glaze for approx 15 minutes.  Leave the pie to cool completely and once cool place in the fridge over night.

THE JELLY FOR THE PIE

1 pigs trotter & fowl bones

10 whole black pepper corns

1 bay leaf

500ml water

OR

1 can beef consume

1 portion of gelatin

I like to simmer a pigs trotter and bones of the fowl in the water with the bay and pepper corns for approx 1 hr, then strain and leave to cool this is your natural gelatin for the pie.  Or melt the gelatin into the tin of beef consume and leave to cool.  Once the game terrine pie has been completely cooled in the fridge pour in the jelly and place back in the fridge to set, this will take a couple of hours.



HAND RAISED PORK PIE

INGREDIENTS

FOR THE HOT WATER CRUST

100g pork lard

100g butter

450g plain flour

1 tsp salt

1 tsp white pepper

100ml water

To make the hot water pastry, bring the water to a simmer and add the butter and lard, as soon as it is boiling take off the heat.  In a large bowl place the flour and seasoning and make a well in the centre, pour in the hot lard and mix the two together, you will form a hot soft ball of dough.  It is important to work with this crust immediately, so have your pin tin greased and ready to use.  When using a tin and not a pie dolly, I roll out the pastry roughly to size and line the tin.

PORK PIE FILLING

200g belly pork minced

400g pork shoulder finely chopped

8 sage leaves fine diced

2 good sprigs of thyme chopped

1 tbsp salt

1 tsp white pepper

1 tsp black pepper

 1/2 tsp mace

Good pinch of cayenne pepper

Mix all the ingredients together and press firmly into your pie tin, making sure there are no air gaps.  At this stage you can place some boiled eggs if you want to turn this into a gala pie.  Place a disk of pastry on the top and crimp the edges together to form a seal.  Egg wash the pie and place in a pre heated oven 180 degrees for 30 minutes, then turn the heat down and cook on for another 1hr, at this point take the pie out of the oven and turn the heat back upto 180 degrees, when the pie has cooled slightly for 15 minutes remove from the tin and place on a baking sheet, egg wash and pop back in the oven for approx 15-30 minutes to set the glaze on the pie crust.

Once cooled add jelly, as above and put back in the fridge to set the jelly, I often do not add the jelly as I don't really like it.



ULTIMATE JUICY LUCY CHEESE BURGER WITH ONION LOLLIPOP & SWEETCURE BACON

INGREDIENTS
FOR THE BURGER
1kg minced chuck steak (makes 4 burgers)
1 tsp salt
1 tsp ground fresh black pepper
Pinch of white ground black pepper
8 slices American cheese, 8 extra slices for topping
4 seeded American burger bun toasted
8 slices sweetcure bacon
4 middle thick cuts of Spanish onion
ooil
1 BBQ

THE CONDIMENT STATION
1 bottle homemade ketchup (or substitute)
1 bottle homemade brown sauce (or substitute)
1 jar mayonnaise
1 jar jalapenos sliced
Iceberg lettuce
Sliced beef tomatoes
Slice raw Spanish onion

Take the mince meat and mix well by hand with the salt, pepper and white pepper.  Form into 8 equal patties all approx 4oz. To make the burger a Juicy Lucy, take two of the burgers and place two slices of cheese folded half and half again into the centre of the bottom burger, place the other burger on top and press the edges together to form a seal. 

Once the BBQ is white hot coals and ready to cook on, place the burgers on BBQ and don't turn until 3-4 minutes, you want the burger to seal and caramelise, then turn and wait the same time, this will allow all the juices to run back down inside, this will produce a medium well cooked burger, with all the hot cheese inside waiting to ooze out, and you can still have a more well cooked burger just cook on each side for a couple of minutes more each side.

Meanwhile place the thick centre cuts of a Spanish onion, rubbed in ooil on the BBQ, I sometimes skewer them for ease of use turning them if I have many to do.  These onions are fabulous, I like to caramelise them and catch them on the BBQ for that depth of flavour, they are amazing.

At roughly the same time add the sweetcure bacon on the BBQ and cook to your choice I like mine crispy but still bendy.

When the burgers are done, place them on a warm plate to rest, meanwhile place the burger buns on the BBQ to toast the insides,

Now just for the assembly, take the base of a toasted bun, place the burger, top with more American burger cheese, crispy bacon , a onion lollipop and the top of the bun.  All the cheese in the centre will want to start oozing out and then it is over to the condiment station oh la la the choice is yours...

SUMPTIOUS JUICY BBQ BACON BASTED SCALLOPS

FRESH LOCAL SCALLOPS, LAST OF THE SEASON, WRAPPED IN LOCAL SWEETCURE BACON, THIS ENSURES THAT THE SCALLOPS WILL BE KEPT SWEET AND MOIST WHILE COOKING AND BASTED IN BEAUTIFUL BACON FAT

FABULOUS

INGREDIENTS

12 fresh scallops on the shell

12 rashers of sweetcure bacon

12 cocktail sticks optional soaked in water 2hrs

1 BBQ

Gently remove the scallops from their shells, remove the roe, I don't like to eat the roe so it goes to my gorgeous cocker spaniel who loves fish.  On the side of the scallop you will see a small extra line of flesh, this is known as the foot and lift this of gently and you will also find that it peels off a thin membrane of see through skin off the scallop, discard this.  Pat the scallops dry, I never wash my scallops as they are like a sponge and will absorb the water and dilute the honest flavour of the scallop.  Take the bacon and lay a streaker out, place the scallop on one end and roll up, either secure with a cocktail stick or place the unsealed side face down.

Once your BBQ is ready to cook over hot white coals place the scallops bacon flap side down and cook for approx 2 minutes each side or a moist perfectly cooked scallop, I like to catch my bacon just a little as this adds texture and that fabulous BBQ smokey flavour.  If you want a more well done scallop cook until you have a bouncy texture when you test them.



LAMB ROGAN JOSH WITH LEMON RICE AND A LENTIL AND SPINACH DHAL

FULL OF GENEROUS FLAVOUR ONE OF THE BEST LAMB CURRIES YOU CAN EAT

INGREDIENTS

500g leg of lamb rough chopped

2 tbsp oil

3 tbsp ghee
2 garlic cloves fine chopped

1 tsp sugar1 tin tomatoes chopped

salt & pepper to taste

1 bunch chopped coriander

MARINADE FOR THE LAMB

150g plain yogurt

1 tsp garam masala

1 tsp curry powder

Mix all the marinade ingredients together and add the chopped lamb, mix well so every piece is coated, cover with cling film and place in the fridge to marinate for at least a couple of hours.

WHOLE SPICES

2 bay leaves

5 cardamon pods crushes

2 inch piece cinnamon stick

2 cloves

1 tsp cumin seeds

GROUND SPICES

1 tsp garam masala

2 tsp chilli

1 tsp coriander

1 tsp fennel

1 tsp ginger

1 tsp cumin

1/2 tsp cayenne pepper

Heat the oil and ghee in a heavy based saucepan over a medium heat, add all of the whole spices and fry for about 45 seconds, then add the garlic and stir in for 30 seconds and finally add the marinated lamb pieces, let them catch just a little as this add's depth to flavour, cover and cook for approx 20 minutes.  The oil and ghee should separate from the meat, at this point tip the saucepan at a angle allowing the oil and ghee to drain into a well in the saucepan, hold the saucepan there and add the sugar into the oil, stir in and caramelise this to a lovely deep brown colour, once done place the sauce pan flat and mix the sizzling bubbling caramelised sugar oil back into the meat.

Now add all the the ground spices, except the garam masala, add the tomatoes and puree, you may need a dash of water or more if the sauce is to thick, as you are going to cook this sauce on for another 1 hour on a mild heat, just simmering, you will need to stir this regularly throughout as it will start to stick a little and you don't want any of this to burn.

To finish season to taste and add the coriander and garam masala. 

LEMON RICE

1 cup of rice

2 cups of water

2 cardamon pods crushed

1 inch cinnamon stick

1 clove

1 knob of butter

1 lemon juiced then cut into pieces

(or) 2 preserved lemons chopped

1 pinch of turmeric

1 pinch garam masala

Place all the ingredients except the butter in a saucepan and bring to a simmer, place the lid on and cook for 6 minutes only, take off the heat, remove the lid and add the butter, replace the lid immediately and leave to one side for 10 minutes, don't be tempted to take the lid off or to stir the rice, after this you will have perfect cooked fluffy rice.  Add the turmeric and garam masala and fork through, if you want multi coloured rice, take out 1/3 or the rice and mix with the turmeric then return to the pan and fork through.

LENTIL DHAL

100g yellow split lentils

1 chicken stock jelly

300ml water

1 tbsp ghee

1 shallot fine diced

1 tsp garam masala

3 cloves garlic thinly sliced

1 bunch coriander chopped

Place the lentils, water and chicken stock in a pan and bring to a rolling simmer, place the lid on and simmer for approx 20 minutes, the lentils will be ready when you stir and they fall apart and mix evenly with the stock.

Meanwhile heat the ghee and gently fry the onion and garlic to a chewy soft level, careful not to burn, add the garam masala and pour this all into the lentil dhal, add coriander and season to taste if required.  You should have a lovely medium thick consistency, if the dhal is a bit loose then you can simmer on the thicken.

BUTTER FRIED SPINACH

2 tbsp ghee

100g fresh spinach

1 clove garlic fine chopped

1/2 small onion fine diced

1 tomato de-seeded fine chopped

1 green chilli fine chopped

1 pinch ground cumin

1 pinch ground coriander

Heat the ghee and gently fry the garlic and onion for a couple of minutes, add the tomato, chilli and ground spices, fry for 1 minute and then add the spinach and wilt.  Season to taste if required.



SOFT WHITE CORN FLOUR TACOS WITH CHILLI CHICKPEAS

WHITE CORN TACOS WITH CHILLI CHICKPEA AND CORIANDER

TOPPED OFF WITH SOUR CREAM AND AVOCADO

WHITE CORN FLOUR TORTILLA DOUGH

FOR THE TACOS

1 cup of white masa corn flour (Casa Mexico.com)

1/2 cup water

Mix the water into the corn flour and bring to a dough ball, knead for five minutes until you have a smooth dough.  Divide into 6 equal balls and leave to rest for five minutes.

Take the tortilla press or a rolling pin, place a sheet of baking paper or cling film  either side of the dough ball then roll or press the dough ball into approx 6" tortilla disk.

To cook place a heat a flat griddle or non stick frying pan and pre heat to a moderate high heat and cook the tortilla for approx 30 seconds each side, keep warm this is important by wrapping in a warm tea towel.

FOR THE CHILLI CHICKPEA FILLING

4 tbsp ooil

1 onion finely diced

1 tbsp ginger fine chopped

1 tin chickpeas, rinsed & drained

3 spring onions chopped

1 fresh red chilli fine diced

1 tsp dried red chilli flakes

2 tsp black mustard seeds

4 tomatoes de-seeded and chopped

1 tsp cayenne pepper

Big pinch of salt and fresh black pepper to taste

1 bunch coriander chopped

CHILLI CHICKPEA

Heat the ooil and gently fry the black mustard seeds for 2 minutes, then add the onions, once softened add the ginger, spring onions, chilli, chilli flakes, cook on for approx 5 minutes. Take the chickpeas, drain and rinse well, in a blender pulse to a rough chop, add to the pan and cook for a few minutes, add the cayenne, coriander and tomatoes, after a few minutes add the salt and pepper to taste.

AVOCADO DIP

1 rip avocado

1 pinch salt and pepper

1/4 juice of lime

Mash all the ingredients together and season to taste.  Chunky or smooth guacamole choice is your

TO ASSEMBLE THE TACOS

Take some sour cream and place it on the base of the taco, layer the chilli chickpea and top with the avocado, and then in true taco eating style, stuff your face...

FABULOUS PINEAPPLE POOL PARTY FOR OSCAR

SCOOPED OUT PINEAPPLE BOWL FILLED WITH FRESH SWEET AND
SHARP BLUEBERRIES, RASPBERRIES, STRAWBERRIES
& SWEET RED GRAPES

SCOOPED OUT PINEAPPLE FILLED WITH TOMATOES FROM THE
GLASS HOUSE AND ENGLISH CUECUMBER

COOL CARVED OUT PINEAPPLES FILLED WITH ORANGE
 SQUASH FOR THE KIDS A FUN AND COOL WAY
TO HAVE YOUR DRINKS

CARVED OUT HALF OF A PINEAPPLE USED AS A
 BOWL FOR  COCKTAIL SAUSAGES

LOVE LOVE LOVE 1970'S PRAWN COCKTAIL, UPGRADED SLIGHTLY
 BY SERVING  FRESH PRAWNS IN A LEMON ZESTY MAYO
SAUCE WITH AVOCADO, CORIANDER & CAYENNE PEPPER

FABULOUS FRESH GUACAMOLE

CAPTAIN OSCAR AND HIS SHIPMATES HAVING A EXCELLENT

POOL PARTY ONLY LESSON LEARNED WAS NOT TO GIVE

THE BOYS AND I ALSO MEAN GROWN UP BOYS!

WATER SHOOTERS !!!  US GIRLS WERE UNDER SERIOUS

ATTACK AT ONE POINT

REALLY LOVELY DAY

PRAWN COCKTAIL

500g cooked large prawns

200g mayo

2 tbsp tomato ketchup

1/2 lemon juiced

1/2 tsp cayenne pepper

1 tsp Tabasco (optional)

1 bunch coriander

2 iced gems, leaves separated

Salt and pepper optional

Take the mayo and add the tk, lemon juice, Tabasco, coriander mix well and season to your taste with salt and pepper and possibly a hint more lemon juice, add the prawns and cayenne pepper.  Take the leaves of the iced gem and individually place on a platter and fill each leave with the prawn cocktail and dust with a hint more cayenne pepper.

AVOCADO GUACAMOLE

1/4 lime juiced

1/4 onion fine chopped

10 sprigs coriander

1 pinch salt and black pepper

1 lrg ripe avocado

I love to make this in my pestle and mortar, I find it really satisfying.  Take the lime juice, onion, coriander and pound to a liquid, then add the avocado and bash to the consistency you require, I like my guacamole to be moderately smooth but chunky, taste and add seasoning or more lime juice.

PINEAPPLE DRINK CUPS

Fresh ripe pineapple

Bendy straws

Take the ripe pineapple and slice of the top approx 3 inches thick for the lid to the cup, make a small triangle cut out on one edge for the straw to pop through.

Run a knife around the inside of the pineapple and scoop out the centre, keep for fruit and topping the Hawaiian pizza with, replace the lid with the straw and then when ready fill with fruit juice, squash or a cocktail !!!

PINEAPPLE FRUIT BOWL

1 fresh pineapple

100g blueberries

100g raspberries

100g red grapes

50g strawberries

Take the pineapple and slice in half from the top to the bottom equally, scoop out the middle and chop into small chunks and place in a bowl, add the rest of the fruit to the bowl and then fill the the pineapple bowl with the fruit and serve.  With the other half fill with cherry plum tomatoes and cuecumber.