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RECIPE CORNER
Yum Yum Tum 
White Chocolate Creme Brulee
I had this in Antigua and asked the chef for the recipe, all I got was the ingrediants to make about 40 of creme brulees!!!
500ML cream
160g (ish) white Chocolate broken into cubes
8 large egg yolks
vanilla pod
Spilt vanilla pod, put seeds and pod in cream with the white chocolate and heat gently, but don't boil!
Whisk egg yolks. Remove vanilla pod case from the warmed cream and slowly whisk cream into the eggs. Divide equally between 6 small serving dishes and stand in a baking dish, filled with water 1/2 way up the serving dishes. Bake in pre heated oven 140 deg C, 275 def F, or gas mark 1, for 25 minutes or until custard mixture is set. Cool at room temperature then place in fridge until ready to serve. Sprinkle with sugar and caramilze under very hot grill. Delicious
500ML cream
160g (ish) white Chocolate broken into cubes
8 large egg yolks
vanilla pod
Spilt vanilla pod, put seeds and pod in cream with the white chocolate and heat gently, but don't boil!
Whisk egg yolks. Remove vanilla pod case from the warmed cream and slowly whisk cream into the eggs. Divide equally between 6 small serving dishes and stand in a baking dish, filled with water 1/2 way up the serving dishes. Bake in pre heated oven 140 deg C, 275 def F, or gas mark 1, for 25 minutes or until custard mixture is set. Cool at room temperature then place in fridge until ready to serve. Sprinkle with sugar and caramilze under very hot grill. Delicious
-
nightrider
CHICKEN WITH HONEY:-
1.5KG/3LB CHICKEN
2 Oranges
1 Lemon
3 tbsp runny honey
1 Onion
1 Garlic clove
3 tbsp olive oil
300ml/half pint hot chicken stock
half tsp turmeric
half tsp saffron powder
half tsp ground ginger
salt and black pepper
100g/4oz stoned black olives(optional)
1. Cut chicken into 8 pieces, put in lge shallow bowl. Squeeze juice of
1 orange and the lemon,stir in honey.
2. Pour fruit juice,honey over chicken, toss to coat all over.Cover bowl
leave 1hr room temp, turning chicken now and then.
3. Peel & finely chop onion & garlic. Remove chicken, reserve marinade.
Heat oil in lge pan,add onion & garlic, fry 10 mins low heat,
Add chicken, fry 10mins moderately high heat.
4. Add stock,2 tbs reserved marinade, turmeric,saffron,ginger,salt &
pepper. Bring to boil, reduce low heat cover,simmer 45mins.
5. Peel & segment orange (without pith or membranes). Transfer chicken
to serving dish garnish with orange and black olives.
Serve with Fruity Rice:-
Cook rice in chicken stock instead of water. Don't allow the rice to become soggy. Heat Oil, drain and then fry rice. Drain cocktail fruit and stir into the rice. Cook for about 2/3mins.
1.5KG/3LB CHICKEN
2 Oranges
1 Lemon
3 tbsp runny honey
1 Onion
1 Garlic clove
3 tbsp olive oil
300ml/half pint hot chicken stock
half tsp turmeric
half tsp saffron powder
half tsp ground ginger
salt and black pepper
100g/4oz stoned black olives(optional)
1. Cut chicken into 8 pieces, put in lge shallow bowl. Squeeze juice of
1 orange and the lemon,stir in honey.
2. Pour fruit juice,honey over chicken, toss to coat all over.Cover bowl
leave 1hr room temp, turning chicken now and then.
3. Peel & finely chop onion & garlic. Remove chicken, reserve marinade.
Heat oil in lge pan,add onion & garlic, fry 10 mins low heat,
Add chicken, fry 10mins moderately high heat.
4. Add stock,2 tbs reserved marinade, turmeric,saffron,ginger,salt &
pepper. Bring to boil, reduce low heat cover,simmer 45mins.
5. Peel & segment orange (without pith or membranes). Transfer chicken
to serving dish garnish with orange and black olives.
Serve with Fruity Rice:-
Cook rice in chicken stock instead of water. Don't allow the rice to become soggy. Heat Oil, drain and then fry rice. Drain cocktail fruit and stir into the rice. Cook for about 2/3mins.
Last edited by nightrider on Tue Oct 11, 2005 1:54 am, edited 2 times in total.
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nightrider
SPICED PORK CHOP ( or CHICKEN PORTION)
1 Lge Pork Chop, trimmed
1 tbls veg oil
2 tsp tomato ketchup
2 tsp clear honey
2 tsp soy sauce
Qtr tsp paprika
Qtr tsp mustard
pinch of cayenne pepper
1 garlic clove, crushed
salt
Blend ingredients for marinade tog in deep dish.
Add Chop, coat well, leave 1hr (or overnight) to marinate.
Heat grill on High, put chop in grill pan 4/5 mins each side, well cook, basting with the marinade frequently whilst cooking.Serve hot.
Serve wih Jacket Potatoe & celery,cucumber, tomatoe salad, or whatever your preference in salads.
1 Lge Pork Chop, trimmed
1 tbls veg oil
2 tsp tomato ketchup
2 tsp clear honey
2 tsp soy sauce
Qtr tsp paprika
Qtr tsp mustard
pinch of cayenne pepper
1 garlic clove, crushed
salt
Blend ingredients for marinade tog in deep dish.
Add Chop, coat well, leave 1hr (or overnight) to marinate.
Heat grill on High, put chop in grill pan 4/5 mins each side, well cook, basting with the marinade frequently whilst cooking.Serve hot.
Serve wih Jacket Potatoe & celery,cucumber, tomatoe salad, or whatever your preference in salads.
Recipe Corner
Easy Risotto - anyone have a recipe?
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nightrider
Re: Recipe Corner
See below:-
Last edited by nightrider on Tue Oct 18, 2005 5:18 pm, edited 2 times in total.
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nightrider
Re: Recipe Corner
See below
Last edited by nightrider on Tue Oct 18, 2005 5:17 pm, edited 1 time in total.
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nightrider
Re: Recipe Corner
Hi Avvie,
RISOTTO (Easy)
This is a recipe for 1 person, so therefore, increase the amounts per portion:-
1 tbls veg oil
1 med onion chopped
1 garlic clove crushed
2 oz long grain rice
6 fl oz chicken stock or water
2 tsp tomato purée
Half tsp cumin seeds
3 & Half oz can tuna fish in brine drained
1 oz frozen peas
1 tbls chopped fresh parsley
salt & pepper
Lemon wedges, to garnish
Heat Oil in suitable frying pan/wok or saucepan, med heat.
Add onion, fry gently 2/3mins until softened, but not browned.
Add garlic, rice, cook 2 mins until rice is very lightly coloured.
Stir stock (or water) tomato purée into rice.
Add Cumin seeds & tuna fish.
Increase the heat and bring to the boil.
Reduce the heat to low, cover the pan with a tightly fitting lid and cook gently for 15mins,
Stir in the peas and continue to cook for 5mins,until the rice is cooked and has absorbed all the stock.
Stir in the parsley, season to taste, garnish with lemon wedges and serve immediately.
Variation: Mussels, prawns, squid and other fish may be added to the risotto. I also like to hard boil an egg and add cold in qtrs. (The egg has to be cooked and cooled prior to the cooking of the Risotto).
Hope this is what you are looking for. Nightrider
RISOTTO (Easy)
This is a recipe for 1 person, so therefore, increase the amounts per portion:-
1 tbls veg oil
1 med onion chopped
1 garlic clove crushed
2 oz long grain rice
6 fl oz chicken stock or water
2 tsp tomato purée
Half tsp cumin seeds
3 & Half oz can tuna fish in brine drained
1 oz frozen peas
1 tbls chopped fresh parsley
salt & pepper
Lemon wedges, to garnish
Heat Oil in suitable frying pan/wok or saucepan, med heat.
Add onion, fry gently 2/3mins until softened, but not browned.
Add garlic, rice, cook 2 mins until rice is very lightly coloured.
Stir stock (or water) tomato purée into rice.
Add Cumin seeds & tuna fish.
Increase the heat and bring to the boil.
Reduce the heat to low, cover the pan with a tightly fitting lid and cook gently for 15mins,
Stir in the peas and continue to cook for 5mins,until the rice is cooked and has absorbed all the stock.
Stir in the parsley, season to taste, garnish with lemon wedges and serve immediately.
Variation: Mussels, prawns, squid and other fish may be added to the risotto. I also like to hard boil an egg and add cold in qtrs. (The egg has to be cooked and cooled prior to the cooking of the Risotto).
Hope this is what you are looking for. Nightrider
Avvie - my easy risotto
wedge of butter (about 3cm cubed)
cup of arborio rice
stock (fish or chicken)
anything else you fancy
Heat butter in heavy based pan and put stock on to warm
Cook rice in butter, constantly stirring, for two-three minutes until it looks a bit translucent
Add warm stock, about a ladle full at a time, not adding the next ladle until previous one is absorbed. Keep going until you get the consistency you want (a slight crunch is what you are after)
Add pretty much whatever you feel like in the last few minutes - I like to add well chopped fried onions, chestnut and shitakke mushrooms, others prefer salmon and chive or seafood - just get creative
Graham
wedge of butter (about 3cm cubed)
cup of arborio rice
stock (fish or chicken)
anything else you fancy
Heat butter in heavy based pan and put stock on to warm
Cook rice in butter, constantly stirring, for two-three minutes until it looks a bit translucent
Add warm stock, about a ladle full at a time, not adding the next ladle until previous one is absorbed. Keep going until you get the consistency you want (a slight crunch is what you are after)
Add pretty much whatever you feel like in the last few minutes - I like to add well chopped fried onions, chestnut and shitakke mushrooms, others prefer salmon and chive or seafood - just get creative
Graham
-
nightrider
easy risotto
Thanks folks, will try tonight and report back!
-
nightrider
SAMOSA TOAST:-
4 Slices of W or B Bread
2oz butter
Filling:-
1 small onion, finely chopped
1 garlic clove, crushed
1 small dried chilli, chopped
Half tsp chilli powder
3oz minced bef
2 tomatoes, skinned and chopped
2tbls frozen peas
2 tbls chopped fresh parsley
salt & pepper
To make the filling, place the onion, garlic, chilli powder and beef in a saucepan and fry over moderate heat for 8 mins, stirring.
Add tomatoes,peas,parsley.
Seasoned cook another 4 mins.
Heat Sandwich maker, spread butter on one side of each slice of bread. Place 2 slices, buttered side down, on top of the preheated cooking plate.
Spoon filing over the slices and top with the remaining bread slices, buttered side up.
Close the lid and toast for 3-4-mins.
4 Slices of W or B Bread
2oz butter
Filling:-
1 small onion, finely chopped
1 garlic clove, crushed
1 small dried chilli, chopped
Half tsp chilli powder
3oz minced bef
2 tomatoes, skinned and chopped
2tbls frozen peas
2 tbls chopped fresh parsley
salt & pepper
To make the filling, place the onion, garlic, chilli powder and beef in a saucepan and fry over moderate heat for 8 mins, stirring.
Add tomatoes,peas,parsley.
Seasoned cook another 4 mins.
Heat Sandwich maker, spread butter on one side of each slice of bread. Place 2 slices, buttered side down, on top of the preheated cooking plate.
Spoon filing over the slices and top with the remaining bread slices, buttered side up.
Close the lid and toast for 3-4-mins.