Category: Recipes

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Quick Guide to Pulled Pork and Fresh Salads

Ingredients serves 5-6

Ingredients Serves 5 -6

  • 1 kg pork shoulder (skin removed)
  • 300ml chicken stock
  • 200ml bbq sauce
  • 50ml apple cider vinegar
  • 50ml balsamic vinegar
  • 50ml brandy or whiskeya
  • 30ml honey
  • 30ml Worchester sauce
  • 2 garlic cloves
  • 15g smoke paprika
  • 15g mild chili powder
  • 2.5g ground ginger
  • 2.5g ground cinnamon
  • Thyme
  • marjoram

for the coleslaw

  • ½ cabbage
  • 2 carrots
  • 1 shallots
  • 150ml mayonnaise

for the tomato and cucumber salad

  • 300ml cherry tomatoes
  • 1 cucumber
  • basil leaves
  • 50ml olive oil

Method

  1. Combine all the ingredients together and give a good blitz
  2. Place the pork into the casserole and add all the ingredients on top turn on the heat, bring to the boil then simmer for around 2 hours covered
  3. Prepare the coleslaw by cut as thinly as possible the cabbage
  4. Peel the carrots and cut thin too
  5. Finely chop the shallot and mix with the cabbage and carrot
  6. Add the mayonnaise and mix well

For the tomato and cucumber salad

  • 1) cut the tomatoes by half
  • 2) cut cubes the cucumber and add to the tomatoes, then chop the basil and add to tomato and cucumber and mix with the olive oil

To serve

1) when pork is ready shred with our hands or a fork then mix with bbq sauce or dampen with the remaining liquid

Heat the pitta bread then fill in with pork and coleslaw and serve with the tomato salad

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Crispy Chicken Katsu Recipe with Flavored Rice

Imagine crispy, golden-brown Chicken cutlets fried to perfection. The outside has a satisfying crunch, while the inside stays juicy and tender. Now, picture that chicken drizzled with a rich, savory katsu sauce. It’s a little sweet, a little tangy, and has a wonderful depth of flavor.

Ingredients for Crispy Chicken Katsu with Flavored Rice Serves 4

4 Chicken breast skin off bone off

  • 4 eggs
  • 100g of flour
  • 400g of breadcrumbs

For the rice

  • 500g jasmine rice
  • 2 cloves
  • Bay leaf

For the katsu sauce

  • 1 medium onions
  • 2 medium carrots
  • 2 cloves of garlic
  • Small piece of ginger
  • 15g curry powder
  • 2.5g of turmeric powder
  • 100ml water
  • 400ml of coconut milk
  • 5g of honey

Method

For the rice


1) Wash the rice, add double the amount of water to the rice, add the bay leaf, and 2 cloves
Cover turn the heat up bringing to the b, il then simmer covered until all water has been evaporated
For the chicken
1) turn the oven on to gas mark 6 that is 190c
2) open the chicken the butterfly, ly then pound the chicken season well
3) pass through flour, eggs, and breadcrumbs, then fry both sides to nice golden colour and finish in the oven for about 10 minutes. 


For the katsu sauce


1) peel and roughly chop the onion
2) wash the carrots, take top and bottom off then roughly chop
3) peel chop the garlic and the ginger then turn sauce pan on and add some oil
4) add onion carrot and cook for about 6 minutes then add the garlic and ginger and cook for another minute
5) add the curry powder and turmeric and mix well
6) Add the rest of the ingredients bring to the boil and simmer for 20 minutes then blitz together and serve

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Hungarian Goulash A Step by Step Guide

In this video, I’ll be showing you how to make a step by step guide for classic Hungarian goulash. This hearty stew is packed with tender beef, flavorful vegetables, and a rich, smoky paprika broth. It’s the perfect comfort food for a cold day, and it’s surprisingly easy to make. So grab your Dutch oven, and let’s get started! Don’t forget to like and subscribe for more delicious recipes!”

Ingredients for the Hungarian Goulash

Serves 6

  • 3 medium onions
  • 1.5kg chuck beef cut into cubes
  • 25g lard
  • 500g of chopped tomatoes
  • 4 garlic cloves
  • Bouquet garni
  • 15g smoke paprika
  • 2 beef cubes
  • 5 medium potatoes cut into wedges

Method

  • 1) Peel and slice the onions into rings
  • 2) Melt the lard, when it is hot adding the meat and the onion and cook until they are brown
  • 3) Now add the chopped tomatoes then add the garlic, the bouquet garni
  • 4) Add the paprika season and add the stock to cover the meat
  • 5) Bring to the boil, then lower the heat cover Ingredients
  • 6) Then add around 600ml of water and add the potatoes bring to the boil lower the heat and leave simmering for another 5 minutes or until the potatoes are cooked
  • 7) Serve hot and ENJOY!!!!
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Healthy Burrata Salad with Seasonal Ingredients

Burrata Salad is a popular Italian salad. It is a popular Italian salad featuring creamy, fresh burrata cheese. The cheese is typically paired with cherry tomatoes, fresh basil, olive oil, and balsamic glaze. It is a simple yet elegant dish

BURRATA SALAD

Ingredients Serves 4

  • 4 Burrata cheese
  • Spinach and rocket
  • 300g cherry tomatoes
  • Half cucumber
  • 1 carrot
  • 4 spring onions
  • 100g of black olive
  • 75g of capers
  • Some basil
  • 100ml of good quality olive oil
  • 20ml Balsamic vinegar

Method

  1. Start by washing the spinach and rocket
  2. Cut the cherry tomatoes by half and place them in the container
  3. Wash carrot (do not peel) take top and bottom off and cut it small cubes
  4. Cut the cucumber half lengthwise then cut by 3 strips then cut small cubes add to tomatoes
  5. Cut the spring onions and mix with the tomatoes, cucumber and carrots
  6. Add capers
  7. Chop the black olives and add to the salad
  8. Quick chop the basil adds to the salad then add olive oil and mix well
  9. To plate place the spinach and rocket into a plate and drizzle with balsamic
  10. Scatter the salad around then add burrata cheese on top and season ENJOY!!!!
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Delicious Oxtail Recipe for Comforting Meals

Ingredients Serves 4-5

  • 1 and half kg Oxtail
  • 1 onion
  • 3 cloves of garlic
  • 2 carrots
  • 1 small leek
  • 2 sticks of celery
  • Rosemary
  • Thyme
  • bay leaf
  • 70g tomato puree
  • 500ml red wine
  • 2 beef cubes stock
  • 700ml water hot

Method

  1. Turn the oven on to 165c to 170c
  2. Now put a frying pan on the heat and add some oil
  3. Star browning the oxtail and, in the meantime, prepare the (mirepoix) by
  4. Peel and roughly cut the onion, roughly cut carrots, the leeks and the celery
  5. Once oxtail has nice colour remove and leave on the side
  6. Add the mirepoix, bay leaf, peppercorns, thyme and rosemary and cook for minutes
  7. Add tomato puree, cook for another 5 minutes then add the red wine reduce by half then add beef stock and bring to the boil
  8. When liquid comes to the boil turn off transfer the liquid into deep baking tray put oxtail on top seal properly with tin foil and bake in the oven for 2 and half to 3 hours
  9. When ready remove the oxtail keep warm then pass the sauce trough strainer and return to the heat and let the sauce to simmer gently for about 20 minutes
  10. Before serving dip the oxtail into the sauce for 1 minute and serve Enjoy!!!!
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How to Make Cordon Bleu: Simple Ingredients and Method

This recipe is a fancy chicken dish. It’s got the breast of chicken that has been pounded out, seasoned with salt then stuffed with a yummy mixture of ham and cheese. after that’s it gets rolled up and breaded before being fried, then baked for a bout 15 to minutes.

Ingredients for easy cordon bleu recipe

Serves 4 to 5

  • 4 Chicken breasts
  • 4 slices of ham
  • 4 slices of chadder cheese
  • 4 eggs
  • 150g of flour
  • 200g bread crumbs
  • 50ml oil
  • BBQ Sauce to serve

Method

  1. Turn the oven on to 190c
  2. Now we prepare the flour, eggs, and breadcrumbs then,
  3. Cut the chicken from the middle, but not all the way (Open it up like a butterfly)
  4. Get a bit of cling film put it on top of the chicken and pound the chicken
  5. Now we season the chicken place the ham and cheese and roll out the chicken
  6. Now roll the chicken in the flour then eggs then breadcrumbs
  7. In the meantime, have the frying pan heated up and add a good amount of oil
  8. Start frying the chicken but keep on turning until the crumbs will come to a golden colour keep adding oil if in need to
  9. When the all the chicken are nice and golden put them in the oven and let the cook for 20 minutes
  10. Take out rest cut into rounds and serve!!!
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Mastering Tomato Sauce: A Step-by-Step Guide

This tomato sauce recipe is great, and it’s very important to get it right as it is also the base of many other sauces such as sauce piquant and pink sauce. In this easy tomato sauce, we use passata, chopped tomatoes, and tomato paste. The trick of a good tomato sauce is to cook the tomato paste as long as you can. We have cooked ours for about 2 hours.

Ingredients for Tomato Sauce

  • 2 medium onions, peeled and sliced
  • 4 garlic cloves, peeled and sliced
  • 2 bay leaves
  • 4 thyme sprigs (or you can use dried thyme)
  • 200g tomato puree
  • 300ml white wine
  • 1200g chopped tomatoes
  • 500g passate (tomato juice)
  • cold water
  • fresh basil
  • seasoning

Equipment 

  • Wooden spoon
  • Chopping board
  • Sauce pot
  • Knife
  • 2 containers

Method

  1. Place the sliced onions, garlic, bay leaves and thyme in a container and leave on the side for now.
  2. Turn the hob on a medium to high heat, add some oil. Once pot is hot enough, add the ingredients in container to the pot and give a quick stir. Leave to cook for 1-2 minutes.
  3. Make sure you have all the other ingredients ready, tomato puree, white wine, tomato juice (passata), chopped tomatoes, basil and seasoning.
  4. Start adding the tomato puree and leave it to cook for as long as you can, the more you cook it the less acidic it will be.
  5. Add the wine and leave to be reduced by half.
  6. Add tomato juice (passata) and chopped tomatoes, rinse the tins with water and add that water to the pot. Bring it to the boil and let it simmer gently for 2 hours.
  7. When the sauce is ready, roughly chop the basil and add it to the pot, season with salt and pepper and give it a good stir.
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Traditional Cottage Pie: A Hearty Dinner Recipe

Cottage pie is a traditional British dish and although you will find 100s of recipes the below is the one of the oldest recipes you can find, it is done by cook the mince beef with the vegetables then add the gravy powder. No Frills No trills

Ingredients for Cottage Pie Serves 4-5

        

  • 800g of mince beef                                                                                         
  • 2 onions
  • 2 carrots
  • 5 garlic cloves
  • Bay leafs, few springs of thyme and rosemary
  • zest of lemon 
  • 40g of gravy powder
  • 500ml of water
  • 5 mediums to large potatoes
  • 150ml of double cream
  • 75g of butter
  • Oil to grease
  • 7 potatoes
  • 2 egg yolk
  • Dollop of milk

Method

  1. Peel cut and boil the potatoes
  2. Turn kettle on for some gravy later
  3. Cut the onion, carrots and garlic small cubes, and prepare lemon zest too
  4. Cook the mince beef with bay leaf, thyme and rosemary for about 10 minutes
  5. Add the carrots, onions, garlic and the zest of lemon and cook for further 10 minutes
  6. Add the gravy and cook on low heat for about 15 minutes
  7. Add the mince beef to the baking tray
  8. Drain the potatoes then add the cream and butter and mush the potatoes
  9. Place on top of the mince than separate the egg and mix the yolks with tiny bit of milk and brush on top of the mush potatoes
  10. Bake for 45 minutes in the oven 180c to 190c gas mark 6
  11. Serve with some salad if you like enjoy!!!!!!!
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How to Make Traditional Scotch Broth from Scratch

In this classic Scotch Broth Recipe we use neck of lamb, and we will finish it up with grated nutmeg, more recipes are to be found at http://www.robandjas.com, also write below in the comments if you like us to record any recipes that are favorites to you.

Scotch Broth Recipe

Ingredients

Serves 6

  • 700g neck of lamb                                                                                            
  • 3.5 Litres of water
  • 200g of pearl barley
  • 200g of dried peas
  • 2 medium onions
  • 1 leek
  • 2 medium carrots
  • 2 turnip
  • ½ a cabbage
  • Pinch of Nutmeg
  • 1 bouquet garni

Method

  • Soak the peas overnight
  • Soak the barley 30 minutes before
  • Trim the meat and put it into a pot
  • Drain peas barley and add to the meat
  • Cover with cold water
  • Bring gently to the boil, skim any scum that rises on the surfaces
  • In the meantime, cut the onion, turnip, carrot and leek into small cubes
  • When meat, barley and peas come to the boil add the onion, leek, turnip, carrots and bouquet garni to the pot then bring back to the boil cover, lower the heat then simmer for 1 hour 45 minutes
  • Meanwhile cut the cabbage same size as the carrots and turnip and leave on the side
  • After 1hour 45 minutes add the cabbage, the nutmeg and give good seasoning then leave another 20 minutes simmering
  • Turn off heat remove bouquet garni and serve enjoy!!
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How to Make Perfect Pastry Cream: Easy Recipe

The Mother of all pastry creams

Pastry Cream, also known as Crème patisserie, is the mother of pastry creams. It is very easy to do but it tastes divine! It is used for desserts such as cakes, tarts, and éclairs. In this crème patisserie recipe, we heated the milk to a boiling point, added to the whisked eggs and sugar, and then add the flour and custard powder. We returned the mixture to the stove stirring all the time, added a few drops of vanilla essence, and then we worked the pastry cream until it is to the right consistency.

Ingredients for Pastry Cream

  • 500ml milk
  • 100g castor sugar
  • 50g of flour
  • 10g of custard powder
  • 2 eggs
  • vanill essance

Method

  1. heat the milk
  2. crack the eggs into a bowl
  3. whisk eggs and sugar together
  4. add custard powder to flour
  5. add milk to eggs and sugar MAKE SURE YOU CONTINUE WHISKING WHILE ADDING MILK
  6. add the flour and custard powder then
  7. put the mixture in a new pan and keep on stirring MAKE SURE THAT YOU HIT THE SIDES OF THE PAN WHILE STIRRING
  8. keep on stirring until the pastry cream is nice and thick