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Cook-a-Long

''The recipes''

 

Beef Wellington

 

2 persons

 

Pastry

 

300g Puff pastry rolled put to ½ cm thick

1 Egg Yolk

 

 

Duxelle ( Mushroom Filling)


500g Mushrooms Flat

200g Shallots

30g Parsely

2 Cloves garlic

25 ml Veg oil

 

Beef

50g butter

350g beef fillet

Sprig of thyme

½ bulb garlic

 

100g Pate, ( Campagne most suitable)

 

Pancakes

50g Flour

150 ml of milk

1 Egg

 

Dauphinouse Potato

 

250ml Cream

300g Potato

100g Gruyere Cheese

2 Cloves Garlic

 

Vegetables

 

¼ Celeriac

100g Carrots

200g Kale

150g tender stem Broccoli

 

Red Wine Stock – To Be made in advance

20g Carrots

20g Celeriac

10g leek

20g Onion

1 Glass red Wine

1 Beef Stock Cube

Thickened with Bisto, Cornflour or Arrowroot.

 

Red Wine Sauce – To Finish

 

10g Carrot fine dice

10g Onion Fine Dice

5g Garlic Fine Dice

300 ml of red wine stock from above

1 Glass red Wine

½ glass of port

 

 

 

Cookalong  - 19 June

Movie Night

 

Tandoori Pizza

 

300g Self raising Flour

1 tsp Salt

½ tsp Dried Yeast

½ tsp Black Sesame Seed

100g Greek Yogurt

3 tblsp Cold Water

2 Tblsp Olive Oil

½ Garlic Puree

 

 

140g Tomato Passata

25g Curry Paste

 

200g Chicken Breast (Marinated 24 hours in advance in Curry paste 1 tsp)

50g Cherry Tomato

 

1 tbls Yogurt

10g Mint

½ shallot

 

10g Coriander

25 g grated Cheese  ( Ideally Mozzarella)

 

Spiced Wedges

 

1 baking Potato

1 tsp Spice Mix, (cayenne 15%, Chili 20%, Cumin 25%, Smoked Paprika 30% Garlic Powder 10%, Ground Coriander 10%)

 

Popcorn Chicken

 

10g Popcorn (cooked)

40g Breadcrumbs (mix with the popcorn and blend until coarse breadcrumb consistency)

1 tsp Smoked Paprika

50g Plain Flour

1 Egg

100g Chicken

90 ml Oil for Frying

 

Toffee Popcorn

 

80g Popcorn

80g Dk Brown Sugar

80g Butter

 

 

 

Recipe for the 12th June

Spanish Evening Tuesday 12th June

 

2 persons

 

Paella Ingredients

20ml Olive oil

180g Paella Rice

20g diced chorizo

30g Shallot

1 Garlic Cloves

½ red pepper

Paella Spice mix (Smoked Paprika, Thyme, Garlic Powder, Saffron, chilli flakes)

White Wine

1 pints chicken stock

100 g Chicken Breast or Thigh

100 g Prawns

100g Squid

Fresh Parsley

Salt

Pepper

 

Chorizo Meatballs Ingredients

10 ml veg Oil

70g Pork Mince

50g Chorizo

Fresh Parsley

1 tsp Spice Mix (Paprika, Chilli Flakes, Cumin)

Red Wine Sauce Ingredients. - to be made in advance

10g olive oil

10g butter

20g chopped shallot

20g chopped carrot

20g chopped celery

5g garlic chopped

2 glasses of red wine for the sauce and 1 for you

1 pint chicken stock (2 stock cubes in 1 pint of water)

2 teaspoons Bisto (thickening agent, you can use cornflour or Arrowroot - as this is going to a lot of areas of the world, you may have regional differences)

 

Potato Bravas

1 large Baking Potato

2 tomatoes

1 clove garlic

1 tsp Smoked Paprika

½ Tsp Chilli Flakes

1 Chilli

20 ml Olive oil

 

Pot Roast Chicken, Peas a la Francais, Nicoise Salad

 

Pot Roast Chicken

1 x whole Chicken 1kg

1 bulb Garlic

1 Shallot

4 sticks Celery

½ a Leek

3 Bay Leaves

1 Chicken Stock Cube

1 Stem Tarragon

1 pinchThyme

1 large Glass White wine

 

Peas a la francais

150g Peas

1 Little Gem

1 Shallot

50g Bacon diced

Spring Onions

50g Buerre manie (25g Flour, 25g Butter mixed together in advance)

 

Niçoise salad

20g Olives

50g Cherry Tomatoes

1 Large Potato

½ Red Onions

1 Eggs

1 Stem Basil

10g Anchovy

Angel Hair Pasta with Tiger Prawns, Crayfish, Squid and Chilli

 

2 Persons

 

200g Fresh or Dried Angel Hair Pasta

2 Tbls Olive Oil

 

40g Crayfish

100g Uncooked Tiger Prawns

100g Squid Cleaned

5g Chives

5g Basil

½ red Chilli

 

1 glass white wine

½ Shallot

1 clove Garlic

100ml Cream

50g Butter

 

 

Tiramisu

 

2 persons

 

2 Egg Yolks

50 g Sugar

150ml Double Cream

125g Mascarpone

33 ml Massala (Optional)

150ml Strong Coffee ( 4tbls Instant Coffee )

100g Sponge Fingers

2 Tsp Cocoa Powder

Grated Chocolate optional

 

Recipe For 22nd May

 

American Evening

 

2 Persons

 

Burger Bun

75ml Milk

30ml Water

20g Butter

175g Plain Flour

4g Dried Yeast

1/2 tablespoon Sugar

1 egg beaten

Sesame seeds

1 tsp grain mustard (Optional)

 

Burger

 

250g Steak Mince,

Salt

Pepper

Sliced Mozzarella

1 tblsp HP Sauce

2 Tbls Mayo

5g Capers

5g Gherkins

3g Parsley

Little Gem Lettuce

Plum Tomato

 

Triple Cooked Chips

200g Potato

100 ml Veg Oil

Salt

 

 

Crayfish Mac n Cheese

 

200g Macaroni

20g Butter

20g Flour

300 ml milk

5g Chives

1 tsp Dijon

100g Extra mature Cheddar

30g Breadcrumbs

½ Shallot

1 Clove Garlic

 

 

 

Butter Chicken Masala

 

2 people

 

Marinade 24 hours in advance

 

300g chicken

Spice mix 1 ( Chilli, Garam masala,

1 tbls Yogurt

1 tsp Roasted Garlic

 

Sauce

 

1 tsp Ginger Puree

1 tsp Garlic Puree

1 tblsp curry mix 1 (10% Garam Masala, 30% Chilli, 10% Cumin, 10% Coriander, 10% Star Anise, 10% Fennel Seed 5% Black Cardamon, 5% Chilli Flakes)

½ shallot

1 garlic

1 onion

5g Fresh Coriander

Sprinkle Toasted flaked almonds

 

Aloo Gobi

1 potato

Cauliflower

White wine vinegar

Sugar

Curry Paste 2 ( 10% Garam Masala, 30% Chilli, 10% Cumin, 10% Corrander, 15% Star Anise, 15% Fennel Seed)

2 plum tomatoes Tomato’s

1 tsp Ginger Puree

1 tsp Garlic Puree

 

Lentil Dahl

 

100g Lentils

1 clove garlic peeled

½  Shallot

1 tsp Curry Mix 3 (50% ground cumin, 10% chilli Powder, 30%

 Smoked Paprika, 10% chilli Flakes)

2  Plum tomatoes

 

 

Thai Red Curry, Charred Tenderstem, Coconut Rice

To make the Thai Red Curry Paste:

2 Red Chilli

1 Shallot Peeled

20g Ginger peeled

2 Garlic Cloves Peeled

½ Bunch Coriander

½ Bunch Lemongrass

½ Lime Grated and Zested

20g Galangal

1 tbls coriander seed

1 tsp cumin

1 tsp black peppercorns

2 tsp Thai Fish Sauce

3 tblsp Olive oil

½  bunch kaffir Lime leaves

 

This makes around 200g of mix.  Or buy Thai Red Curry Paste.

 

 

 

Preparation in Advance

 

2 people

 

1 tbls Thai Red Curry Paste

300g Chicken Thigh Diced

 

Marinade the chicken in the curry paste for 24 hours

 

1 Clove Garlic Chopped

1 Red Pepper

1 Tblsp Red Curry Paste

½ Lime

¼ Bunch Coriander

10-15g Brown Sugar, to taste

100ml Coconut Milk

100g Chicken Stock

1 tsp Arrowroot/Cornflour

10g Fresh Coconut grated

 

200g Jasmine rice

5g Salt

10g Fresh Coconut grated

 

 

100g Tenderstem Brocoli

Olive Oil

Wagamama Night  - Katsu Burger,

Spiced Squid, Chicken Pot Stickers.

 

Burger Bun

75ml Milk

30ml Water

20g Butter

175g Plain Flour

4g Dried Yeast

1/2 tablespoon Sugar

1 egg beaten

Sesame seeds

 

Chicken

2 breast of Chicken

50g Flour

1 egg

60g Breadcrumbs

 

Katsu Sauce

Mayonnaise

Katsu Curry base

Coriander

 

Japanese Coleslaw

100g Mouli  - white radish

½ Red Onion

5g Coriander

1 Spring Onion

100g White Cabbage

 

Spicy Squid

100g Squid

5 g Coriander

1 Spring Onion

Lime Juice

½ Fresh chilli

1 tsp Soy

4 tblsp Oil

 

 

Chicken Pot Sticker

100g Chicken Mince

½ Chilli

5g Ginger

1 tsp Soy

1 Lime Zested

Oil for frying

 

 

 

Salmon Fishcake, Poached Egg, Cream Sauce, Rhubarb Crumble Sundae

 

 

Fish Cake, Poached Egg, Cream Sauce, Saute Spinach

 

1 x 150g Salmon

1 x large Baking Potato

Chopped Parsley

Salt

Black Pepper

50g Flour

50g Breadcrumbs

1 egg

 

100g Spinach

10g Veg Oil

 

1 Egg

1 Tbls Vinegar any

 

1 glass White Wine

½ Shallot

100g Butter

80ml Double Cream

5 g Chopped Chives

 

Rhubarb Crumble Sundae

 

3 egg Yolks

60g Sugar

200ml Double Cream

 

50g Ground Almonds

50g Plain Flour

50g Butter

50g Dk Brown Sugar

 

100g Rhubarb

20-30g Sugar To taste

5g Fresh Ginger

 

 

 

Chicken Byriani

 

2 portions

 

150g basmati Rice

250grm chicken thigh

20ml Oil

1/2 Green Chill

1/2 Onion

1 tblsp Onion, + Garlic Purree

Curry Paste 1 Tbls spoon (which is 1tsp spice mix 1 + 2 tsp spice mix 2 with 1 tbls veg oil)

750 ml Chicken Stock

Fresh Coriander incl stalks

Spice mix 1+ 4 below

1 tblsp Masala spice mix ( Cardamon, Cinnamon, Turmeric,)

 

 

Bombay Aloo

 

2 large potatoes

½ tsp roasted ginger puree

½ Onion

2 tomatoes

Spice mix 2 below

½ tsp chilli powder

½ tsp cumin seed

1 tsp garam masala

1 tsp mustard seed

1 tsp black sesame seed

1 tsp Turmeric 

 

Onion Bhajee

 

1 onion

100 grm Flour

½ tsp Baking Powder

½ green chilli deseeded

Spice Mix 3 below

½ tsp Chilli Powder

½ tsp Turmeric

 

Naan Bread

 

125grm Flour

¼ tsp Baking powder

70 ml milk

10g black sesame seed

1 tsp garlic Powder

1 Tblsp Olive Oil

10g Sugar

1 tsp Salt

 

 

Spanish Evening Tuesday 28th April

 

2 persons

 

Paella Ingredients

20ml Olive oil

180g Paella Rice

20g diced chorizo

30g Shallot

1 Garlic Cloves

½ red pepper

Paella Spice mix (Smoked Paprika, Thyme, Garlic Powder, Saffron, chilli flakes)

White Wine

1 pints chicken stock

100 g Chicken Breast or Thigh

100 g Prawns

100g Squid

Fresh Parsley

Salt

Pepper

 

Chorizo Meatballs Ingredients

10 ml veg Oil

70g Pork Mince

50g Chorizo

Fresh Parsley

1 tsp Spice Mix (Paprika, Chilli Flakes, Cumin)

Red Wine Sauce Ingredients

10g olive oil

10g butter

20g chopped shallot

20g chopped carrot

20g chopped celery

5g garlic chopped

2 glasses of red wine for the sauce and 1 for you

1 pint chicken stock (2 stock cubes in 1 pint of water)

2 teaspoons Bisto (thickening agent, you can use cornflour or Arrowroot - as this is going to a lot of areas of the world, you may have regional differences)

 

Potato Bravas

1 large Baking Potato

2 tomatoes

1 clove garlic

1 tsp Smoked Paprika

½ Tsp Chilli Flakes

1 Chill

20 ml Olive oil

 

Padron Peppers

Veg Oil

100g Padron Peppers

Rock Salt

 

Equipment

Frying Pan small x 2, Large Frying Pan x 1, Oven Tray x 2, Blender x 1, 3 bowls, General Kitchen equipment

 

 

 

Thai Green Curry Ingredients:

 

To make the Thai Green Curry Paste:

1 Green Chilli

1 Shallot Peeled

20g Ginger peeled

2 Garlic Cloves Peeled

½ Bunch Coriander

½ Bunch Lemongrass

½ Lime Grated and Zested

20g Galangal

1 tbls coriander seed

1 tsp cumin

1 tsp black peppercorns

2 tsp Thai Fish Sauce

3 tblsp Olive oil

½  bunch kaffir Lime leaves

 

This makes around 200g of mix.  Or buy Thai Green Curry Paste.

 

 

 

Preparation in Advance

 

2 people

 

1 tbls Thai Green Curry Paste

300g Chicken Thigh Diced

 

Marinade the chicken in the curry paste for 24 hours

 

1 Clove Garlic Chopped

80g Green Beans

80g Mange Tout

1 Tblsp Green Curry Paste

4-5 Kaffir Lime Leaves

½ Lime

¼ Bunch Basil

¼ Bunch Coriander

10-15g Brown Sugar, to taste

100ml Coconut Milk

100g Chicken Stock

1 tsp Arrowroot/Cornflour

 

140g Jasmine rice

5g Salt

 

 

1 Head Pak Choy

Olive Oil

 

 

 

Chicken Kiev Ingredients:

 

2 portions

 

2 Chicken Breasts

5g Roasted Garlic Puree (I top the bulb of Garlic and roast at 150 Deg C for 45 mins, then squeeze the puree out, this takes away any heat from the garlic)

50g Butter

5-8g Chopped Parsley

 

50g Flour

1 Egg

80g Breadcrumbs

 

1 Little Gem or 1 Romaine Lettuce

 

2 Egg Yolks

20g Anchovy

20g Parmesan

5 g Garlic Puree

50-70ml Olive Oil

1 tsp Dijon Mustard

1 tsp Lemon Juice

 

Bread For Croutons

Vegetable Oil

Garlic Cloves

 

1 Baking Potato

1 tsp Piri Piri Spice or similar

1 tblsp Veg Oil