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Lamb Rogan Josh
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Lamb Rogan Josh with Pilau Rice

Ingredients for Lamb Rogan Josh with Pilau Rice

For the Lamb

  • 1 kg of lamb shoulder diced
  • 2 lamb cubes
  • 500ml of water
  • 30ml of oil
  • 1 onion
  • 4 garlic cloves
  • Small piece of ginger
  • 8g of chilli powder
  • 6 cardamom the inside seeds+
  • 1 cinnamon stick
  • 45g tomato puree
  • 5g of chopped coriander

For the Pilau Rice

  • 400g basmati rice
  • 1 lamb cube
  • 1 onion chopped
  • 50g of butter
  • 800ml of water

Method For the Lamb Rogan Josh

  • 1) put the water and cubes on the stove and bring them to the boil
  • 2) Chop the onion and cook that for 4 minutes on low to medium heat
  • 3) chop the garlic, ginger then add to the onion with cardamom seed cinnamon stick and the       
  •      chili powder and cook for a further 1 minutes
  • 4) add the lamb and mix well with the spices, then add the tomato puree and cook for further     
  •      5 minutes, add the stock mix well bring to the boil then simmer covered for 2 hours
  • 5) after 2 hours if the sauce is too liquid add the cornflour that has mixed added with tiny bit            
  •      of water
  • 6) serve with the pilau rice and fresh yogurt

Method for the Pilau Rice

  • 1) in a casserole melt the butter and add the onion and cook for a minute or so
  • 2) add the washed rice and mix well with the onion and butter and cook for a minute or so
  • 3) add the stock cover and finish in the oven for about 18 minutes
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Chocolate Fondant/Pudding

Ingredients for Chocolate Fondant/Pudding serves 6-7

  • 5 whole eggs
  • 5 egg yolks
  • 200g castor sugar
  • 200g flour plain
  • 200g unsalted butter
  • 250g dark chocolate

Method For the Chocolate pudding

  • 1) put the chocolate into a small bowl over a bain marie to melt as we do in our chocolate pudding
  • 2) crack whole eggs in a bowl then add 5 egg yolks to the whole eggs
  • 3) add the sugar to the eggs and whisk well together
  • 4) add the flour to the egg mixture and fold inn
  • 5) add the butter to the chocolate then melt a tiny bit of butter to brush up the ramekins
  • 6) turn the oven on mark between 6 and 7 that is equivalent to 190c to 200c
  • 7) add the melted chocolate and butter to the eggs, sugar and flour mix and mix well
  • 8) fill in the ramekins three fourth and bake in the oven top shelf for 15 minutes take out and serve with vanilla ice cream enjoy!!!!!

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Beef Curry (Rendang)

Ingredients serves 4

  • 500g jasmine rice
  • 1x bay leaf
  • 2x gloves of garlic
  • 70ml oil
  • 1x onion
  • 12g ginger
  • 2 tsp Thai curry blend
  • 100g designated coconut
  • 400g sirloin steak
  • 100g creamed coconut (is coconut milk with water hot)
  • 275ml hot water
  • 1 red onion
  • 1x cucumber

Method

1) cook off the rice

2) peel chop the onion, ginger, and garlic    

2) cut the steaks in thin strips

3 fry the onion, garlic and ginger for about 2 minutes then we add the curry blend and the lemon grass

4) fry the beef into separate frying pan

5) drain the beef from the excess fat then add the beef to a new clean sauce pan season and add the coconut milk (creamed coconut and hot water blended together)

6) now we add the cooked onion garlic and ginger the lemon grass and the curry blend to the beef and we bring the mix to the boil then we let that to simmer until the liquid has been evaporate, stir occasionally

7) this curry should be served dry, serve with the rice and the onion and cucumber salad Enjoy!!!!!  

Note: pls mix the coconut milk with water otherwise if you using creamed coconut ready double the amount of the recipe

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Enchiladas Chicken Enchilada

Ingredients Serves 5-6 portions  

  • 4 breasts of chicken
  • 1x onion
  • 4x gloves of garlic
  • 2x red peppers
  • 1 red chili’s
  • 1 tsp coriander ground
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 tsp cayenne
  • 250g red kidney beans (washed and drained)
  • 500ml tomato passata
  • 400g chopped tomatoes
  • 300g chadder cheese grated
  • 10g oregano
  • 1pkt tortilla around 10 pieces

Method for Enchiladas

  • 1) we cut the chicken into small cubes
  • 2) peel chop the onion and add with the chicken
  • 3) chop the garlic add with the onion and chicken
  • 4) then do the peppers cut the peppers from the sides and cut them into cubes small cubes
  • 5) chop the Chilli and add it with the chicken, onion, garlic and peppers
  • 6) put a pot on the stove add some oil and add the chicken, onion, garlic, and the red pepper and cook for about 5 minutes
  • 7) add the kidney beans cook for another minutes, then add the polpa di pomodoro and the passata juice and the oregano and bring to the boil and turn off
  • 8) we start doing the tortilla rolls by placing the filling into the middle of the tortilla and roll and put into an oiled baking dish, repeat until you have filled in the baking dish then add the left over sauce on top and cover the top with the grate chadder
  • 9) bake in the oven for 3 to 4 minutes in an oven temperature of 190c to 200c
  • 10) take out and serve with side salad
  • Note: if you like it spicier add more chillies
  • If you using tin red kidney beans make sure that you wash them properly

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Healthy Butternut Squash Soup Ingredients

Ingredients serves 5-6

  • 1x butternut squash
  • 1x onion
  • 3x gloves of garlic
  • 1x large potato
  • 1x red pepper
  • 2x vegetable stock cubes
  • 1 pinch nutmeg
  • 1x bouquet garni
  • 300ml milk
  • salt
  • 1x bay leaf   

Method

  • 1) Peel the butternut squash and take the seeds out and cut into large chunks
  • 2) peel the onion and roughly cut
  • 3) peel the garlic
  • 4) start browning the onion, with the garlic and the squash too in the meantime cut the red pepper and add to the onion mix
  • 5) then peel the potato cut into chunks and ad to the onion mix
  • 6) now cook the onion, squash, garlic, pepper, and potato for further 10 minutes then we will cover with water add the vegetables cubes and the bay leaf the mix for about 10 minutes
  • 7) cover with water, bring to the boil and simmer for about 30 minutes then add the nutmeg
  • 8) add the milk, bring to the boil turn off serve and ENJOY!!!!!!!!!!!

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Delicious Gibanica Recipe: Easy Step-by-Step Guide

Gibanica Recipe

Ingredients for Delicious Gibanica Recipe Serves 5-6 portions    

  • 2x rolls filo pastry
  • 240g feta cheese
  • 240g ricotta cheese
  • 5 whole eggs
  • 60ml olive oil
  • 60g sour cream
  • 120g Greek yogurt
  • 160ml of milk
  • 5g baking powder
  • 5g of salt    

Method for Gibanica

  • 1) open the filo pastry and cover with a damp cloth so it does not dry out
  • 2) prepare baking dish and brush with oil
  • 3) crack the eggs, beat them well and add the sour cream and yogurt, mix well
  • 4) add the baking powder and salt and mix well
  • 5) add the ricotta cheese and the feta cheese and mix well
  • 6) now we brush baking tray with oil then we
  • 7) turn the oven on mark number 6 equivalent to 190c to 200c
  • 8) we start laying the filo pastry then we add a bit of oil and the we spoon little of the mixture on top, we will continue with this pattern until we use all the mixture then we close the top with the filo pastry brush the top with olive oil and bake in the oven for about 45 to 50 minutes
  • 9) take out cut serve and ENJOY!!!!!!!!!!!
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Easy Bruschetta with Cherry Tomatoes and Olives

Ingrediets Serves 4-5

  • ½ red onion
  • 1 clove of garlic
  • 200g cherry tomatoes|                                                                                  
  • 100g black olives
  • Basil leaves                                                           
  • 50ml Olive oil
  • 4 slices of sourdough bread
  • seasoning  

Method

  • 1) peel the red onion cut in half then cut the onion finely very fine if you can
  • 2) quarter the cherry tomatoes and add to the onion
  • 3) remove the stone from the olives and roughly chop and add to the tomatoes
  • 4) add the olive oil mix well
  • 5) Toast the bread or you can pan fry the bread or even better if you are doing a BBQ stick the bread onto the grill, when it is nice toasted rub the bread with garlic then spoon in the tomato mixture on top, add a few leaves of basil and ENJOY!!!!!!!!!!!

NOTE:  The garlic you can also finely chop it and add it to the tomato mixture instead of rubbing it in.

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Ultimate Ribeye Burger Recipe: A Delicious Guide

Ingredients Ultimate Ribeye Burger Recipe Serves 4-5

  • 640g of ribeye steak                                                                                    
  • 4 egg yolks                                                              
  • 3 shallots                                                                                     
  • 4 tsp English mustard
  • 3 tsp of salt
  • 2 avocados (for Californian burger)
  • 8 green chilies (for the green chile burger)
  • 1 lettuce
  • 1 tomato
  • 1 red onion
  • 4 slices of cheese
  • 4 brioche buns
  • Olive oil
  • mayonnaise   

Method

  • 1) clean and wash the lettuce (you can leave it in cold water to get crisp)
  • 2) cut the meat into cubes and place it in the machine
  • 3) add the egg yolks, the shallots, the mustard and the salt and give a good blitz
  • 4) now wet your palm hands with oil and start rolling the mixture into round balls then tap them flat to make nice patties
  • 5) if you have time let them rest in the fridge if not cooked them for 4 minutes each side in a frying pan, then put the cheese on top and finish them under the grill
  • 6) fry the green chili for a couple of minutes then place on a plate and cover with cling film
  • 7) prepare the tomatoes, red onion and avocados then toast the brioche under the grill
  • 8) take brioche out add some mayonnaise put lettuce, tomatoes, red onions then place the burger with cheese then the avocados or the chillies on top and enjoy!!!!!

NOTE:  you can peel the green chilies before you add them on top of the burger.

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How to Make Perfect Eclairs from Scratch

Ingredients Serves 4-5

                                       

  • 250ml of water                                                                                    
  • Pinch of sugar and salt                                                                
  • 100g of butter                                                                                      
  • 125g of flour                                                                                        
  • 4 eggs                                                                                                     
  • Crème Chantilly
  • 200ml double cream
  • 12g sugar
  • Drop of vanilla essence

For the chocolate

50g of dark chocolate

Method for the eclairs

  1. Bring the water, sugar, salt and butter to the boil
  2. Remove from heat
  3. Add the sieved flour and mix in with a wooden spoon
  4. Return to a moderate heat and stir in continuously until the mixture leaves the sides of the pan
  5. Remove from the heat and allow to cool
  6. Gradually add the beaten eggs and mixing well
  7. The paste should be dropping consistency
  8. Pipe the mixture into a small line and bake in the oven for about 25 to 30 minutes at a temperature of 200c
  9. Let cool fill up with crème Chantilly and dip the top in chocolate sauce and refrigerate

For the Chantilly cream

1) whip the cream sugar and vanilla essence together

For the chocolate decorations

1) melt the chocolate over a pan of warm water

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Ultimate Comfort Food: Roast Lamb and Veggies

Ingredients for Roast Lamb and Veggies Serves 5- 6

  • 1 whole leg of lamb
  • 2 sticks of celery                                                                                                                                                                                                                                                       
  • 1 onion
  • 1 small leek
  • 2 carrots
  • 4 cloves of garlic                                                                                  
  • 100g tomato puree
  •  300ml of cooking red wine    
  • 2 lamb cubes
  •  bay leaves
  •  rosemary
  •  thyme
  •  6 peppercorns                                                                                                                                                                                                       

For the Minted Potatoes

  • around 15 new potatoes
  • mint
  • 15g butter

For the carrots

  • 7 carrots 
  •   15g of butter

Method for Roast Lamb

  1. Turn oven on gas mark between 5 and 6 equivalents to 165c to 175c
  2. seal (brown) the leg of lamb in a frying pan
  3. Then we will cut roughly the onion, carrots, celery, leek and add the garlic with bay leaf, thyme, rosemary and peppercorns
  4. Once the leg of lamb is sealed remove add the veg mix and cook for about minutes
  5. Then we will add the tomato puree cook for another 3 to 4 minutes
  6. Add red wine deglaze and reduce by half
  7. Add cubes, water mix, bring to the boil then transfer the mixture into a baking tray
  8. Place leg of lamb on top cover tightly with foil and place in the oven cook for 2 hrs
  9. When ready remove lamb and let rest, pass trough a sieve the sauce and put back on heat and let simmer
  10. To serve cut the lamb and serve with the mint new potatoes and the glazed carrots

For the mint new potato

  • 1) wash the potatoes cover with water add bay leaves and some salt bring to boil and let cook for about 20 minutes
  • When done drain chop mint add the mint to new potatoes and some olive oil and serve

For the glazed carrots

  • 1) wash trough the carrots then take top and bottom off and cut into chunks
  • 2) place the carrots into a pot cover with water add some butter cover with grease proof paper and cook for a about minutes
  • 3) when ready drain and serve or put back in a frying pan add some butter glaze and serve