Shotgun shells
The internets tell me that these are all the rage in the US right now, but every time I’ve mentioned them to an American, they’ve not had a clue what I was talking about. One even went so far as to ask me why I …
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Champiñones al Ajo Cabañil
Spanish mooshrooms with vinegar and garlic. The original recipe is here, but the traditional Spanish method has certain terminal flaws that I attempt to redress in this recipe that follows. Srsly. In the original recipe, they say: serves 4pax. Then they say: take twelve button …
Espresso martini
Okay so the deal is:
- THREE vodka
- THREE kahlua
- TWO espresso (cold)
- ONE gomme (demerara)
- pinch salt.
Shake with ice.
Garlic sesame flatbread
A nice alternative to naan bread with a bit of a twist. Start with a cold, clean, dry frying pan. Add 2tbsp sesame seeds and heat them gently until they start to brown. Shoogle the pan occasionally so they toast on all sides. Should take …
Coconut curry chicken skewers
Good for barbecues! Not mandatory though. They’ll work fine under the grill. You gonnae need: four-ish chicken breast fillets a couple of bell peppers (mix up the colours!) some other veg if you like, maybe red onions skewers! Don’t forget these. For the marinade: curry …
Duck a l’orange.
Ingredients:
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- Duck: Duck legs, butter, fresh thyme, salt and pepper, Grand Marnier, plain flour, wine vinegar and stock.
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- Peel the zest off one of the oranges. (make sure there’s no pith!)Cut into very thin strips.Put in a cup, pour in some boiling water, and leave to infuse.
- Peel the other oranges, making sure there is no white pith remaining, and slice them very thinly.
- Cut any excess fat off the duck, and cut slices in the skin. Sprinkle over some salt and pepper. Melt the butter in a pan, and add the thyme, tied in a bundle. Fry the duck until browned. Put the lid on the pan and leave to simmer gently for around an hour, turning occasionally, and making sure that it’s not too hot that the duck bums(burns?) After an hour, add a good dose of Grand Marnier, and cook for another five minutes with the lid off. Then remove the duck and leave to rest, covering it with the orange slices, and wrapping in foil to keep warm while you make the sauce.
- Sauce: The fat from the duck will be too fatty so tip away the top layer, leaving the stock and butter mix. This is easier if it is transferred into a jug. Heat the duck juices, add some flour to make a roux. Stir in some chicken stock, the orange zest infused water (including the zest), a dash of wine vinegar, some Grande Marnier, and cook gently until it thickens to a good sauce consistency. Season ,and serve alongside the duck in a gravy boat.
Chelsea Buns
Ingredients:
- 1oz Fresh yeast
- 1/4pt Warm milk and water mix
- 1tsp Salt
- 1lb Strong, white bread flour
- 3oz Margarine or butter
- 3oz Granulated sugar
- 2 medium eggs (beaten)
- 2oz Currants
- 2tbsp Icing sugar
- 1tsp Milk
Method:
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- Dissolve the yeast in the milky water (around body temperature) with 1 tsp of sugar. Leave to froth, while you weigh out the other ingredients.
- Mix the salt, sugar and flour in a big bowl.
- Mix the frothy milk and yeast mix and the beaten eggs into the dry ingredients bowl. Form a dough.
- Cover. Place in a warmish area to rise
- Knead down once the mixture has doubled in size(around 45mins). Divide the roll into two balls. Roll out into rectangle shapes and cover the flat surface with butter or marge.
- Sprinkle the sugar and fruit evenly over the marge or butter.
- Roll each piece up into a fairly tight roll,and cut into 16 slices.
- Cover, and put to rise again.
- Once risen, cook on the top shelf of a hot oven (220 degrees C) for around 20 minutes.
- Once browned,cover with foil but continue to cook.
- Make a glaze with the icing sugar and milk. Glaze the rolls whilst they are still fairly hot.
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Crumble Mix
Ingredients: 6oz Plain flour 3oz Butter Pinch of salt 3oz Sugar Pinch of ground cinnamon Method Put all the ingredients in a bowl. Mix well,until crumbly. use to top fruit crumbles, sweet pies and other desserts.