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Barbecue Sauce
Serves 4 in 20 Minutes
Cook these ingredients slowly and let the sauce become syrupy and sticky. Make it up the day before or earlier and keep in the fridge. The clouds will go away and a sunny day will come so that you can then concentrate on lighting the barbecue coals and pouring that chilled beer.
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Basil Oil
Serves 15 in 2 Minutes
Basil oil flavoured with garlic ahhh......the flavours of summer.
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Beetroot Gazpacho with Avocado Ice Cream
Serves 4 in 2.0 Hours, 20 Minutes
This is a great starter for a summer day. It was used recently in the 2010 Vegetarian Chef of Tomorrow by Kim Barnish from Keele University. Kim walked away with the title. I had adapted it from searches through books and the internet. It's tasty and full of nutrients like most food really! Oh really yeah just put that bit in so I get picked up by search engines looking for healthy food. Lovely colours almost psychedelic.
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Beignets of Chinese Noodles with Sweet & Sour Dip
Serves 8 in 1.0 Hour, 20 Minutes
Something different on a finger buffet or you could make these as part of an Asian fusion dish.
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Bouquet Garni
Serves 1 in 3 Minutes
The bouquet garni is a natural flavouring of herbs for stocks and stews. Now you can use other herbs in different sauce bases but be careful and don't use too much of a pungent herb that will overpower the flavour of a sauce. You might like to use dill in fish sauce, basil, rosemary and coriander.
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Braised Fennel Filled with Vegan Cheese
Serves 4 in 1.0 Hour, 30 Minutes
Braised Fennel Filled with Vegan Cheese, Wheat & Tomato presented on a Bed of Wilted Spinach & Almonds This is vegan main course from a competition I took part in for the Vegan Society and was runner up.
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Brioche Burger Buns
Serves 12 in 2.0 Hours
Making your own burger buns is easy and you won't have any nasty chemical improvers in them so no bloating and these are lovely and buttery.
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Broccoli and Stilton Soup
Serves 6 in 1.0 Hour
A great hearty soup for the autumn or winter. I love the marriage of Stilton and Broccoli and the two flavours combine to produce a really British soup.
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Butter Bean and Pesto Pasta
Serves 4 in 20 Minutes
Use any pasta you like but tri-colour spirals (Fusilli) will look very appetising. If you?re a meat eater then chuck in some pieces of cooked ham or bacon, enjoy!!!
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Cajun Sweet Potato Chips with Sour Cream and Chives
Serves 6 in 30 Minutes
This makes a great snack in front of the telly or a good side dish with a steak and salad.
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Chilled Tomato Consommé
Serves 6 in 24.0 Hours
This is a refreshing canape to have before a summer dinner party or drinks party 'al fresco'. If you can't get fresh tomatoes cheat by using juicy tinned tomatoes.
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Chopping an onion
Serves 1 in 5 Minutes
Chopping an onion neatly and efficiently is necessary when producing lots of dishes or large amounts. Even if you are making a small dish or sauce the onion should be neat to give the dish a good appearance and facilitate the even cooking of the onion.
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Christmas Charlotte
Serves 4 in 1.0 Hour, 30 Minutes
This dish can be made in a 1 pint pudding basin or use ramekins or dariole moulds to make individual ones. Thinking back to the autumn glut of apples you've still got left what about making a Charlotte but incorporate some mincemeat to turn it a little bit seasonal. I've left out the obligatory booze but you might like to splash in some rum or brandy just to top up your central heating from within! So flambé the apples then mix them with the mince meat.
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Christmas Pudding Souffle
Serves 4 in 2.0 Hours
What better way to serve a Christmas Pudding. Have it a couple of days after Christmas Day and use up the leftovers. Hmmmm all the flavours of Christmas in one massive hit.
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Cinder Toffee
Serves 12 in 1.0 Hour
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Cookies
Serves 22 in 30 Minutes
This recipe makes lovely soft cookies that are just delicious!
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Curried Vegetables
Serves 4 in 15 Minutes
This is a simple and versatile recipe for a tasty serving of vegetables with a curry.
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Economy Dressing for Salad
Serves 10 in 5 Minutes
A salad is not dressed without a decent dressing and don't be afraid to use loads. Go a bit continental and enjoy. The following recipe is an economy one to start you off. I'll put up some more refined ones later but for now you need to use a heaped dollop of Dijon Mustard and you can use half and half olive oil and corn oil if you like. If you don't have a whisk or blender put all the ingredients in a clean coffee jar or similar put the lid on tightly and give it a really good shake to combine all the ingredients.
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Eggs Benedict Florentine
Serves 2 in 30 Minutes
This is the ultimate indulgent breakfast, combining the rich buttery hollandaise with the sweetness of lightly-poached eggs and finishing with the crisp flavour of spinach. This is the perfect start to any day. Any purists out there know that Eggs Florentine is with Cheese Sauce. The Florentine refers to the spinach but that does not give everyone the right to introduce hollandaise it should still be mornay sauce.
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Fruit Cake
Serves 8 in 2.0 Hours
A nice rich fruit cake, this is a really easy recipe to make. There is no technique like 'creaming' or rubbing in' and no chance of the mixture curdling.
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Gazpacho Sorbet
Serves 6 in 48.0 Hours
A great dish on it's own as a sorbet course on a Summers day or with avocado as a starter or prawns or smoked salmon and a herb salad.
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Gingerbread Men
Serves 10 in 1.0 Hour
The number of gingerbread men will depend on the size of your cutter. Make up a bit of icing to decorate. Get a Christmas Tree cutter and make some Gingerbread Christmas Trees. You can decorate with liquorice allsorts that look like presents on the tree. Tip: When rolling out the gingerbread use a piece of thick plastic or cling film on the work surface.
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Grilled Portabella Mushroom
Serves 4 in 1.0 Hour
Grilled Portabella Mushroom Topped with a Beignet of Chilli Bean Mousse on Puy Lentil Sauce with Smoked Paprika & Baby Beets
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Hollandaise Sauce
Serves 4 in 20 Minutes
A classic sauce for fish or as a base for Bearnaise which is great with steaks. Some recipes use lemon juice instead of vinegar which is fine. If your sauce gets too thick then you may add a little more vinegar or water or white wine. I prefer wine as it adds to the depth of the flavour. Hats off to the Swiss who wouldn't be without a dash of Worcestershire Sauce added to the sauce and yes I'd go along with that. You can vary the sauce with herbs like mint or tarragon or add orange juice or white wine.
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Hot Aubergine & Cream Cheese Salad
Serves 2 in 30 Minutes
This is great if you have vegetarians coming over for dinner. You can make as much or as little as you like. Even do it as a starter for everyone.
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Jerusalem Artichoke Soup
Serves 12 in 1.0 Hour
This is the real taste of Autumn something to savour before the Christmas rush starts and you have to start making mince pies and pickles. A warming nutty flavour of the artichokes to get the chill out of the bones.
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Neck of Lamb Sous Vide
Serves 2 in 24.0 Hours
Lamb neck fillet can be reasonably priced but you will usually see it in recipes that need a long slow braise in the oven. This leaves the texture of the meat more like stewed lamb. Cooking sous-vide takes longer but offers up really tender, juicy, medium lamb.
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New Potato Salad
Serves 8 in 30 Minutes
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Old English Sherry Trifle
Serves 10 in 3.0 Hours, 20 Minutes
When I first started my career in catering as an apprentice in Worcester this was one of the desserts I often had to make, and in truth, the long since vanished sweet trolley of the grand hotel restaurants always had a trifle on. So get some nostalgia and make a trifle better than your mum made...not a bit of jelly in sight and plenty of sherry to get up the noses of the puritans!
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Omelettes
Serves 1 in 5 Minutes
Making an omelette is a skillful technique. That is if you want a dish that is light and fluffy. So no putting it under the grill to set it! Hot pans, practise and you'll soon be making a dish fit for a Michelin Star.
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