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How to Make Home Made Butter: Nothing on earth tastes like fresh butter, cheese or anything fresh. Today I'de like to show you how to make your own fresh butter. You must have cow's milk with cream on it. You can not do this with store bought milk. My grandmother taught me this …

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Discover our Smoked Haddock Kedgeree recipe. Our unique pots of delicious flavour will bring your dish to life. Try our meal boxes today!

Shopping list Just add a few easy to find fresh ingredients. 150g basmati rice (rinsed) 100g frozen frozen peas 300g smoked haddock (skinned and cut into large chunks) 2 eggs 3 spring onions (finely sliced) Optional chopped coriander 1 lemon flaked almonds 1 red chilli Approx 550 cals per portion when serving 2. Use any kind of smoked fish here like mackerel, or omit the fish and use some prawns or just use some chickpeas or chopped broccoli. Let’s cook Our simple step by step recipes make cooking a breeze! Fry the rice Preheat the oven to 200C/fan 180C/gas 6 and boil a full kettle. Heat some oil in a lidded, non-stick oven-proof pan over medium heat and fry the half of the LEMON & PEPPER MIX for 10 secs. Stir in the rice, the frozen peas and the CURRY BLEND and fry for 1 min. Add the stock Add the KEDGEREE STOCK along with 400ml of boiling water. Mix it in well, then bring it to a gentle simmer. Lay the haddock on the rice, gently pushing it under the liquid, then cover and cook in the oven for 20 mins. Meanwhile see step 3. Boil the eggs Boil the eggs for 8 mins, then peel. See if the rice is cooked after 20 mins. If not, add 50ml more water and cook for 4-5 more mins. Remove the kedgeree from the oven and leave it aside 2 mins with its lid on. Remove the lid, sprinkle over the rest of the LEMON & PEPPER MIX and the spring onions and stir gently, flaking the fish a little bit as you mix it together. Serve! Plate the kedgeree, then halve the eggs and place on top with coriander and a squeeze of lemon (if using) NOTES *Do not put any black pepper in it, the curry powder should be peppery enough * TRY 1.5 desert spoons of curry powder (Rowbarge ones) * Goes with lime wedges too * Fish was cooked in 20 minutes exact * Locate Oven Proof frying pan with lid (like paella pan)

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Teriyaki Salmon Recipe - NatashasKitchen.com

This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.

ngredients for Teriyaki Salmon:

2 – 3 lbs salmon filet sliced into 2″ wide slices

for the sauce: 3 Tbsp teriyaki sauce 3 Tbsp hoisin sauce 3 Tbsp soy sauce 1 Tbsp white vinegar 1 Tbsp sesame oil 1/3 cup packed light brown sugar 2 large or 3 medium garlic cloves, minced 2 tsp freshly grated ginger, or ½ tsp ground ginger

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Roasted Chestnuts

Oven = 210 C (try 220 or even 240 next time). Slit chestnuts across main body (either curved side but try flat side too). Try using STANLEY KNIFE. Bake for 20 mins. Pour out onto teatowel and close towel to steam them. Leave to cool (30 mins?) then peel.

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Crispy Chilli Beef

Crispy Chilli Beef - perfect crispy strips of beef in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, so it has a lot to live up to.

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Noix Confites Candied Walnuts

Noixconfites 60g de sucre semoule 60g d’eau Piment de cayenne 12 cerneaux de noix Préparation Régler le four a 120c. Verser le sucre et l’eau dans une casserole et faire bouillir. Assaisonner d’une pincée de sel et d’une pointe de piment de Cayenne. Mélanger puis retire la casserole du feu. Séparer les cerneaux de noix en deux et les faire tremper dans ce sirop pendant 20 minutes. Tapisser une plaque de papier sulfurise. Egoutter les noix et les déposer dessus en les espaçant. Enfourner la plaque pour 35 minutes jusqu’a ce qu’elles soient légèrement caramélisées. Les débarrasser en suite dans un récipient 60g caster sugar 60g of water Cayenne pepper 12 walnut kernels Preparation Set the oven to 120c. Pour the sugar and water into a saucepan and bring to the boil. Season with pinch of salt and a hint of cayenne pepper. Mix then remove the pan from the heat. Divide the walnut kernels in half and soak them in this syrup for 20 minutes. Upholster a baking sheet. Drain the nuts and place them on top, spacing them apart. Bake the baking sheet for 35 minutes until lightly caramelized. Get rid of them next in a container

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Wild Garlic Pasta

Voice Recording saved in Recipe Folder

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Smoked Salmon Potato Rosti Stack

Smoked Salmon Potato Rosti Stack is a stack of potato rosti / hash browns topped with smoked salmon and a dollop of sour cream or creme fraiche. Great for a lazy brunch!

A great breakfast when you want to impress or to treat yourself. The potato rosti can be made the day before (see notes for directions). Ingredients ▢1 lb / 500 g potatoes (2 large or 3 medium) (see note 1 for potato type) ▢1 tbsp melted butter ▢1 tbsp olive oil ▢1/4 tsp salt ▢Pepper ▢3 oz / 100g Smoked salmon ▢2 tbsp sour cream ▢Dill to garnish (optional) Instructions Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle. Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife. Use a cheese grater and grate the potato. Add butter, salt and pepper and mix to combine. Heat olive oil in a large fry pan over medium high heat. Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture. Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side. Remove from fry pan. To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill. Recipe Notes: 1. You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great. I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US. 2. The potato rosti can be made the day before. Store it in the refrigerator. To reheat, place in a hot oven (200C/390F) for 15 minutes or until dark golden brown and crispy. 3. Nutrition per serving.

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Twinning Lemon Flan

Chilled Lemon Flan for the flan case - 4 oz digestive biscuits 2 oz unsalted butter (optional 1 teaspoon caster or demerara sugar) for the filling - 1/4 pint double cream 6 oz can condensed milk 2 large lemons - rind and juice for the topping - (optional - lightly whipped double cream few fresh or crystallized lemon slices) Crush the digestive biscuits. (I use a strong plastic bag and a rolling pin carefully) Melt butter in a pan and add crushed biscuit crumbs. (and sugar if wished) Mix well. Turn mixture into a well greased (buttered) flan, pie plate or quiche dish, pressing it down flat with a tablespoon to cover the base and up the sides slightly if wished. Lightly whip the cream, then add the condensed milk and grated lemon rind. Add lemon juice slowly. Pour the mixture into the flan case. It thickens quite quickly. Cover the dish with cling film or a plate and chill it in the fridge for several hours or overnight. (Just before serving, decorate with a whirl of lightly whipped cream and the lemon slices.) This is a really useful recipe as there is no cooking required, it can be prepared in advance, everyone likes it and thinks you have gone to a lot of trouble! The recipe is so old (1970's) it is in metric but easily converted, but I am also old and still work mainly in metric!!! Happy New Year Alison

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Baked Veg and Potatoes with Cod (cod optional)

3 or 4 medium potatoes, sliced fine Red onions, wedged Couple of garlic cloves - peeled Whole cherry tomatoes Few fennel seeds (Optional) Salt and Pepper Oil Oil base of large roasting tray - heat oil in oven at 180-200 Add potatoe slices and sprinkle salt and few knobs of butter Cook for 15 mins Add veg, garlic and tomatoes Cook for 20-25 mins at 180 Raise heat to 200 and turn element on if required Serve with fish or chicken Or check out Voice Recording in Recipe folder for Cod Fish Bake & Roasted Vegetables

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http://allrecipes.co.uk/recipe/751/preserved-apples.aspx

900g (2 lb) caster sugar 125g (4 1/2 oz) cornflour 1 dessertspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 dessertspoon salt 2.25L (4 pints) water 3 tablespoons lemon juice 3kg (6 lb) apples - peeled, cored and chopped Method Prep:20min › Cook:30min › Ready in:50min In a large pot, mix sugar, cornflour, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice. Pack the sliced apples into hot sterilised jars, leaving a 2cm (3/4 in) space at the top. Fill jars with hot syrup, and gently remove air bubbles with a knife. Place lids on jars and process in a water bath for 20 minutes. How to sterilise jars Learn how to sterilise jars two ways with our handy step-by-step guide and video. http://allrecipes.co.uk/recipe/751/preserved-apples.aspx

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Jerusalem Artichoke Soup Recipe | SimplyRecipes.com

A smooth soup made from jerusalem artichokes, onions, garlic, celery and stock.

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Roasted Jerusalem Artichokes (or Sunchokes)

Jerusalem artichokes, also known as sunchokes, can be roasted with a coating of olive oil for a tasty snack.

Preheat oven to 350 degrees F (175 degrees C). Step 2 Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces. Step 3 Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet. Step 4 Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

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Crispy Shredded Chicken with Chilli & Honey Sauce - BiaMaith.ie

BiaMaith is very expensive to run, esp now with the Covid crisis. If you can, please consider using the donate button below to donate any amount you can via PayPal or credit card. There is no obligation to donate esp for those who can’t afford it. Thank you, Liam The chicken in this crispy […]

INGREDIENTS THE CHICKEN… 4 Chicken breasts 75g cornflour 75g plain or self raising flour 1 tsp baking powder 2 tbsp light soy sauce 1 tbsp garlic granules or powder 1 tsp salt for the marinade and 1 for the chicken at the end. You may want to use more or less depending on your tastes 1 tsp or more chilli powder 1 or 2 red chillies sliced very thinly, leave the seeds in to make it hotter. These are to garnish at the end or add to the sauce when you add the chicken. 2 eggs Greaseproof paper or baking parchment if using your oven THE SAUCE… 6 tbsp tomato ketchup 3 tbsp honey 1 tbsp light soy sauce 2 tsp rice wine vinegar or 1 tsp white or white wine vinegar 100ml water 4 tbsp Thai Sweet Chilli Sauce 1/2 tsp toasted sesame oil 1 red chilli 2 garlic cloves Small handful fresh coriander chopped for the sauce and to garnish at the end INSTRUCTIONS 1 THE CHICKEN… Make the sauce first, recipe below. 2 Separate the eggs, you need the white. The yolks can be used to make hollandaise sauce or a nice homemade custard, search the site to find recipes for each. Place the whites in a medium bowl. 3 Add the chilli powder, garlic granules or powder, 1 tsp of salt and the soy sauce and mix into the egg really well. 4 Add the chicken and mix well ensuring each piece is well coated in the mix. Cover and place in the fridge for 30 minutes or so but no more than 1 hour. 5 Pre-heat your oven to 180C, GM4 or set your deep fat fryer (best) to 180C or high or set your air-fryer to high. 6 Place the cornflour, flour or rice flour and baking powder in a large bowl and mix well. Use 150g potato starch, or smash if you can’t get rice flour but leave out the cornflour if you use either. 7 Remove the chicken from the fridge and give it a good mix to ensure it is well coated in the egg white. Then add 5 or so pieces to the flour mix and coat each well. Place them on a plate then do the rest till each piece is well coated. 8 DEEP FAT FRYER… Drop the basket of your deep fat fryer then very carefully add each piece to the hot oil. Be careful of splashes! Cook for 5 – 10 minutes until the chicken is cooked through. There can be no pink at all, they must be white all the way though. 9 AIR-FRYER… Cook in your preheated air fryer for 10-15 minutes until cooked through. There can be no pink bits, they must be white all the way through. 10 OVEN… Place on a baking tray lined with grease proof paper and bake for 10 -20 minutes turning halfway through. There must be no pink bits, they must be white all the way through when cooked. 11 THE SAUCE… 12 Chop the garlic, chilli and coriander. Use the chilli seeds if you want to make the dish hotter discard them if you don’t like it too hot. 13 Place all the sauce ingredients (keep a little chopped coriander back to sprinkle on top at the end) into a saucepan and place on the heat, bring to the boil but be careful as it will boil over. Turn it down to a simmer and allow to simmer away while you make the chicken. 14 When the chicken and sauce are ready. Add as little or as much as you like to a wok or pan then add the chicken. You can choose to add a little at a time until it coats the chicken or you can add a lot and make the dish a wet dish. I prefer to add a little then serve the rest on the side. 15 You can add chopped spring onions and peppers to the dish. These are especially good if you use a lot of sauce. Add them when you add the chicken to the sauce.

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Serve this classic chutney with roast crackling pork for a change from apple sauce, from BBC Good Food

Made Sept 2020 Moho Ingredients 1 ½kg cooking apples, peeled and diced 750g light muscovado sugar 500g raisins 2 medium onions, finely chopped 2 tsp mustard seeds 2 tsp ground ginger 1 tsp salt 700ml cider vinegar Method STEP 1 Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.