Wednesday, 27 August 2014

Barbados Cream

This Recipe is a very old recipe of my mother's dating back some 40 years.

150 ml of Double Cream
300 ml Natural Yoghurt
8 Rounded Tablespoons of Soft Brown Sugar
3Teaspoons of Rum  ( Optional)

Gather your Ingredients
 Whip the Cream
 Mix the Yoghurt in tothe cream and add the Rum (optional)
 Then put this Mixture into 6 Ramekins
 Add the Sugar on the top of each Ramekin
 Then put in the Fridge for 24 hours and then you can Enjoy this simple creamy dessert

Monday, 25 August 2014

Chicken Chasseur

Chicken Chasseur is a famous French Casserole and its one of my favourite French dishes.

Chicken for 4 people
3 Shallots Chopped
2 Garlic Cloves Minced
250 Grams of Mushrooms
Some Flour
1 Glass of White Wine
400 ml of Good Chicken Stock
1 Tbsp of Tomato Puree
Bunch of Chevril , Tarragon , Parsely Chopped
Cornflour mixed with water to thicken the sauce if needed

 Gather Your Ingredients
 Cook your Chicken in a mix of Butter and Olive oil until browned and set aside
 Cook the Mushrooms , Shallots , Garlic for about 6 Minutes until soft
 Add some flour so it absorbs the oil and buttermixture if need be
 Then Add the wine
 Chicken stock and Tomato Puree and bring to a boil
 Add the Chicken and let it simmer away for 30 Minutes
 Add some Cornstarch if needed to thicken the sauce to how you like it,
Then add the Herbs for 2 Minutes then serve
 The Dish Close Up

 The Meal

Sunday, 24 August 2014

Mushroom Fried Rice

This is a new take on fried rice i have adapted recently hope you enjoy.

Cooked Rice for 4 People
120 Grams of Mushrooms
1 Onion
3 Spring Onion
1 Tsp of Minced Garlic
3 Tbsp of Oyster Sauce
salt and pepper
a dash of Seasame Oil
1 Tbsp of Butter
2 Eggs

Gather Your Ingredients
 Chop the Veg Like so
 Scramble the Eggs and set Aside
 Add the Butter to the Pan
 Cook the Onion and Mushroom until soft
 Then add the Spring Onions and Garlic and  cook for 1 Minute
 Then add the cooked Rice
 Then add the Scramble Eggs and Oyster Sauce and Mix well whilst cooking.
Just befor you serve add seasame oil and salt and pepper if needed
 The Dish

Saturday, 23 August 2014

Shandong Chicken

Shandong is an important city in North Eastern China , and is considered to be one of the 8 great Chinese Cuisines. The word Shandong translates as East of the Mountains.

1 Tablespoon of Minced Garlic
Enough Chicken for 4 people

1 Fresh Red Chilli , Deseeded and Chopped
4 Cloves of Garlic Sliced
1 Teaspoon of Chilli paste
250 ml of Chicken Stock
1 Tablespoon of Soy Sauce
60 ml of Rice vinegar
3 Tablespoons of Brown Sugar

Gather Your Ingredients
 Heat the Sauce up
 After you cooked the Chicken covered in Garlic , add the Sweet Sauce
 For about 5 - 10 mins until it starts to thicken
 Serve with Spring onion on the top
 The Meal

Thursday, 21 August 2014

Viet Cafe , Haymarket London

The Vietnamese Restaurant was very nice and reasonable and at  2 courses for 12 pounds i would advise everyone to get down there.

The Interior

Morning Glory with Garlic and Nuoc Mam Sauce

Summer Sauce

SeaFood and Rice Noodles

Pho Bo

Saturday, 16 August 2014

Chicken Adobo

I have finally made the one dish i have never tried or eaten before , and i am glad i did the dish is so easy and tasty. 

Chicken Thighs for 4
4 Tbsps of Soy Sauce
1 tablespoon of minced Garlic
tablespoon of Pepper Corns
1-2 Tbsps of Vinegar
1 Tbsp of Brown Sugar
3 Bay leaves
1.5 Cups of Water
Gather your Ingredients
 Marinade your Chicken with the Soy Sauce and Garlic  for a few hours
Fry the Chicken for 5 minutes while it  browns

 Then add the Marinade and the water and heat until it boils then down to simmer
 Add the Bay leafs abd Peppercorns and let it simmer for 30 minutes
 Then add the Vinegar
 Few minutes before you serve add the sugar
 The adobo with a little bit of the sauce to add moisture to the rice
 The Meal

Wednesday, 13 August 2014

Keralan Prawn Curry

Kerala is a region in Southern Indian and this Curry is very simple and aromatic.

300 Grams of Prawns
1 tsp of Chilli Powder
1/2 Tsp of Ground Turmeric
1 Large Onion Sliced
3 Tbsps Ginger Paste
3 Tbsps Garlic Paste
2-3 Red Chillis
2 Tbsps Lemon Juice
2 Tsp Ground Corriander
125 ml Water
1 tsp of Mint sauce
1 1/4 tsp of Garam Masala
5 Sprigs of Corriander Chopped

Gather your Ingredients
 Marinade the Prawns for 20 Minutes with the chilli powder and Turmeric
 Fry the Onions
 When the onions start to brown add the chilli , ginger paste and garlic Paste and cook for 
a few Minutes
 Then add the Corriander , Water , Lemon Juice, Mint sauce and Garam Masala and simmer for 5 Minutes
 Then add the Prawns and cook for 5 Minutes
 Serve hot with rice and enjoy
 Close up of the curry