Chickpeas and spinach

Chickpeas and spinach Serves 4

Recipe

Ingredients

4 tbsp extra virgin olive oil

1 onion, chopped

1 carrot, finely diced

1 celery stick, finely diced

A few sprigs of thyme

2 bay leaves

2 garlic cloves, peeled and chopped

300g streaky bacon or pancetta, diced

200g vacuum packed or jarred whole chestnuts, roughly chopped

1 tsp pimenton (hot smoked paprika)

100g young spinach leaves, washed and drained

350g dried chickpeas, cooked in boiling water until tender (reserve 150ml of the cooking liquid)

or 2 x 410g cans chickpeas, drained and rinsed

Sea salt and freshly ground black pepper

Freshly chopped flat leaf parsley, to garnish

Do this

1. Heat the oil in a large pan and gently fry the onion for 3 - 4 minutes until it begins to soften. Stir in the carrot, celery, a few sprigs of thyme and the bay leaves. Season with salt and pepper and cook for 2 - 3 minutes, stirring occasionally.

2. Add the garlic, bacon or pancetta, chestnuts and pimenton. Gently fry until the vegetables become golden and the bacon is crisp. Stir in the chickpeas and 150ml of their cooking water, or plain tap water.

3. Bring to a simmer and cook for 1 - 2 minutes until the chickpeas are hot. Scatter the spinach over and stir through the chickpeas and bacon. Remove from the heat, season to taste and serve immediately, garnished with chopped flat leaf parsley.

Tommi Miers recipe

Mixed game spit-roast feast

Mixed game spit-roast feast Feeds 6

Recipe
Ingredients

3 grouse or partridge

1 pheasant

1 mallard

120ml extra virgin olive oil

2 tablespoons red wine vinegar

For the rosemary salt:

Leaves from 2 large sprigs of rosemary, shredded

2 tablespoons Maldon sea salt

1 teaspoon peppercorns

2 teaspoons soft brown sugar

Do this

1.First joint the pheasant and mallard. With a pair of game scissors, cut out the backbone of the grouse or partridge and cut each bird down the middle into two halves.

2.To make the rosemary salt, using a pestle and mortar grind all the ingredients into into powder. Put the birds on to a large plate and rub all over with the salt. Drizzle over the olive oil and vinegar and leave to marinate for at least an hour.

3.When you are ready to eat, spear or thread each piece of meat on to a hazel spear or skewer. Cook over a direct flame (or, if indoors, under a hot grill) for 10–15 minutes, depending on how you like your game. I think the only way is pink but some like it better done, although flavour and a tender texture are sacrificed.

Bone-out shoulder roast

Bone-out shoulder roast Serves 4-6

Recipe
Ingredients

1.5kg bone-out shoulder of pork, skin on

Sea salt and freshly ground black pepper

2 red onions, halved

2 carrots, peeled and halved lengthways

2 sticks of celery, halved

1 bulb of garlic, skin on, broken into cloves

6-8 fresh bay leaves

600ml water or vegetable stock

do this

1. Preheat your oven to 220°C/425°F/gas mark 7.

2. Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.

3. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven.

4. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 180°C/350°F/gas mark 4 and roast for another 30 minutes. Take out of the oven and baste with the fat in the bottom of the tray.

5. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the oven to roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.

6. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

7. Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (as a treat you can try roasting them in the fat you spooned out of your roasting tray). Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly.

Jamie Oliver recipe

Tiramisu

Tiramisu
Serves 4

Recipe

Ingredients

250g mascarpone
4 tbsp icing sugar
3 tbsp Marsala, or other fortified wine
1 tsp vanilla extract
150ml double cream
200ml cold strong coffee
4 sponge fingers
Piece chocolate, to grate as garnish

do this

1. Sift the icing sugar into the mascarpone and beat together with the Marsala and vanilla extract.

2. In a separate bowl, whisk the cream until you reach the soft peak stage.

3. Mix the cream and mascarpone together and refrigerate if possible.

4. Break the sponge fingers in two and very briefly dip them in the cold espresso. Divide them into the bottom of the serving glasses and spoon over the mascarpone mixture.

5. Grate a little chocolate on top before serving.

Gordon Ramsay recipe

Cheesecake from Australia

Cheesecake from Australia for 8 people

Recipe
Ingredients

Bottom 12-15 ckoklad biscuits

1 tsp Herbie Wattleseed spice

85 g melted butter or margarine Filling

500g Philadelphia cheese

250 ml Turkish Yogurt

1 1 / 2 dl sugar

3 / 4 dl orange juice

3 teaspoons gelatin powder dissolved in

1 / 2 dl of hot water

1 tsp Herbie Forest berry herb seasoning

do this

Clothing a baking-tin with removable bottom with baking plate. or butter paper These biscuits were run together with Wattleseeden for crumbs, melted butter and mix it well with kexsmulorna. Cover the bottom of kak shape with biscuit mix, and insert in the freezer to selna. Beat together cheese, Yogurt, sugar, juice, Forest berry herb and geletin mixture Jaam batter. Spread filling over biscuit mixture and cool until the cheese mixture solidified (about 2 hours in the fridge) Serve as is or with fresh fruit

Fish pie

Fish pie
Serves 4-6
Recipe

Ingredients

Sea salt
1kg potatoes
1 carrot
2 sticks of celery
150g good Cheddar cheese
1 lemon
½ a fresh red chilli
4 sprigs of fresh flat-leaf parsley
300g salmon fillets, skin off and bones removed
300g undyed smoked haddock fillets, skin off and bones removed
125g king prawns, raw, peeled
Freshly ground black pepper
Olive oil
Optional: a good handful of spinach, chopped
Optional: a couple of ripe tomatoes, quartered

do this

1. Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil. Peel the potatoes and cut into 2cm chunks.

2. Once the water is boiling, add your potatoes and cook for around 12 minutes until soft (you can stick your knife into them to check). Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it. Peel the carrot. Grate the celery, carrot and Cheddar on the coarse side of the grater. Use the fine side of the grater to grate the zest from the lemon. Finely grate or chop your chilli. Finely chop the parsley leaves and stalks and add these to the tray.

3. Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper.

4. If you want to add any spinach or tomatoes, do it now. Mix everything together really well.

5. By now your potatoes should be cooked, so drain them in a colander and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper. Mash until nice and smooth, then spread evenly over the top of the fish and grated veg.

6. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top. Serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.
Jamie Oliver Recipe

Caramelised rhubarb and ginger crumble with clotted cream

Caramelised rhubarb and ginger crumble with clotted cream
Serves 4
Recipe
Ingredients

500g rhubarb, trimmed
2-3 inch piece of ginger
100g caster sugar
40g unsalted butter, cut into cubes
Splash of dark rum
For the crumble
50g hazelnuts
100g plain flour
Pinch of ground cinnamon
45g cold unsalted butter, cut into cubes
75g demerara sugar
Clotted cream, to serve

do this

1. Preheat the oven to 200˚C/gas 6.

2. Cut the rhubarb into 2 inch pieces and halve lengthways if the stems are thick. Peel the ginger.

3. Gently heat the sugar in a pan until dissolved and beginning to caramelise. Add the rhubarb and grate in the ginger. Toss to coat. Gradually add the butter and shake the pan to combine. Allow the rhubarb to caramelise evenly, turning if necessary. Add a splash of dark rum and stand back as the alcohol may flambé. Cook for a further minute until the sauce is thick and syrupy and rhubarb is breaking down.

4. To make the crumble topping place all the ingredients in a food processor and blend until evenly combined (if you want to make your crumble mixture a little stickier also add a splash of water at this stage). Transfer the mixture to a bowl until ready to use.

5. Spoon the caramelised rhubarb into the bottom of 4 small individual serving dishes. Sprinkle the crumble mixture on top and bake for 15-20 minutes until golden brown and bubbling.

6. Remove from the oven and serve with a spoonful of clotted cream.




Gordon Ramsay recipes

Salmon en croute with herbed new potatoes and broccoli

Salmon en croute with herbed new potatoes and broccoli
Serves 4

Recipe
Ingredients
For the salmon en croute
Approx 10g bunch of basil
Approx 5g bunch dill
60g unsalted butter at room temperature
Zest of 1 lemon
1 x approx 1kg side of salmon, skinned, pin boned and cut in half
1 tbsp wholegrain mustard
Plain flour, to dust
500g shortcrust pastry
1 x egg
Olive oil
Salt
Black pepper
For the new potatoes
750g small new potatoes
Approx 10g bunch basil
Approx 5g bunch dill
For the broccoli
1 large head of broccoli, or 2 smaller
2 garlic cloves, peeled

do this

1. Preheat oven to 200°C/gas 6.

2. Dust a clean surface with flour and roll out the pastry using the salmon as a guide size. Leave to rest in a cool place.

3. Place the softened butter in a large bowl. Use scissors to roughly chop in the dill and basil before grating in the lemon zest. Season with salt and pepper and mix.

4. Pat the salmon fillets dry using kitchen paper and season with salt and pepper. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. Sandwich the two salmon fillets together, in opposite directions so that both ends are of a similar thickness.

5. Beat 1 egg to make your egg wash. Place the salmon in the centre of the pastry and brush around it with the egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Mark again to show 4 portions. Finally season the salmon parcel with salt and pepper.

6. Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crisp.

7. Meanwhile, boil the potatoes for approximately 12-15 minutes in salted water, until tender. Strain into a colander and leave to drain over the pot. Drizzle with olive oil, and chop in the extra dill and basil. Season with salt and pepper to taste.

8. Cut the broccoli into florets, and cut any larger florets in half. Cook in a pan of boiling salted water for 3 minutes, or until al dente. Drain.

9. Sauté the broccoli in a dry pan for a minute. Crush in the garlic and add to the broccoli with a drizzle of olive oil, salt and pepper and sauté for a further minute.

10. Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve alongside the sautéed broccoli and herbed potatoes.

Gordon Ramsay recipes

Warm goat's cheese salad with an apple vinaigrette

Warm goat's cheese salad with an apple vinaigrette
Serves 4

Recipe
Ingredients
4 x 70g individual soft goat’s cheeses with rind e.g. Gevrik
Few sprigs of thyme
2 baby gem lettuces, washed
40g lamb’s lettuce, washed
50g walnut halves
4 slices of white bread
Olive oil
Salt
Black pepper
For the vinaigrette
½ lemon, juice only
1 tbsp walnut oil
½ apple, such as Granny Smith or Bramley, grated

do this

1. Pre heat oven to 200°C/gas 6.
2. Place the goat's cheese on a baking tray. Arrange a walnut half on top of each cheese. Lightly crush the remaining walnuts with your fingers and set aside. Drizzle the cheese with olive oil, scatter over the thyme leaves and season with black pepper.
3. Bake in the oven for 6 minutes, or until the cheese has melted inside but retained its shape.
4. Shred the baby gems before transferring to a bowl. Add the lamb’s lettuce and crushed walnuts. Toss to mix.
5. In a separate bowl mix the lemon juice with approximately 1 tablespoon of walnut oil and 4 tablespoons of olive oil. Grate in half the apple, season with salt and pepper and mix to combine.
6. Drizzle a little vinaigrette over the salad and toss together.
7. Toast the bread until golden. When ready, use a cleaned out tin can or a chef's ring to cut the toast into 4 round croutons.
8. To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad and top with the goat's cheese. Spoon over the remaining vinaigrette and serve.

Gordon Ramsay recipes

Duck breast with cherry and port sauce and mashed potato

Duck breast with cherry and port sauce and mashed potato

Serves 4
Recipe
Ingredients
4 duck breasts, about 225g each, skin on (Barbary preferably)
Olive oil
Salt and pepper
For the mashed potatoes
800g medium floury potatoes (e.g. Maris Piper), peeled and quartered
For the sauce
200ml port
200ml chicken stock
Few sprigs of thyme
50g dried cherries
20g cold butter, cut into cubes
For the pak choi
2 x pak choi bulbs, leaves separated and washed
2 x garlic cloves, peeled
1 tbsp soy sauce

Do this

1. Place the peeled and chopped potatoes in a pan of cold water. Season with salt and cook with the lid on for 12-14 minutes until the potatoes are tender. Drain, and return briefly to the heat to dry them out. Mash the potatoes with a generous measure of olive oil - anywhere from 1-2 tablespoons, depending on the desired consistency. Season with salt and pepper and keep warm until ready to serve.
2. Sprinkle the duck breasts with salt and pepper and rub all over. Place a large frying pan over medium heat and add the duck breasts, skin side down. Fry for 4-5 minutes until most of the fat from under the skin has rendered down and the skin is golden brown. Turn the duck over and lightly brown the other side. Remove the duck from the pan and keep warm.
3. To make the sauce, drain any excess fat from the duck pan and deglaze with the port – allow to bubble for 30 seconds to remove the alcohol. Add the duck back into the pan with the cherries and thyme. Pour in the chicken stock and bring to the boil. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced to a third. Remember to turn the duck occasionally to ensure it cooks evenly. Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly. Remove from the heat, take the duck out to rest for approximately 3 minutes.
4. Place all the pak choi leaves in a large bowl (cut any large ones into half lengthways) and drizzle with olive oil, soy sauce and a grinding of pepper. Crush in the garlic and toss together in the bowl with the other ingredients.
5. Heat a separate frying pan until hot and sauté the pak choi for 1-2 minutes, until just wilted.
6. Divide the pak choi among warm serving plates. Carve the duck breasts into three slices and arrange over the pak choi. Spoon the port and cherry sauce over and serve the mashed potatoes alongside.

Made by Gordon Ramsay

Chicken tikka masala

Chicken tikka masala

Serves 4

Recipe
Ingredients

Groundnut oil

1 large onion, peeled

2 fresh green chillies

1 piece of ginger, peeled

3 garlic cloves, peeled

½ tsp red chilli powder

1 tsp turmeric

2 tsp garam masala

1 tbsp soft brown sugar

1 tbsp tomato puree

400g tinned chopped tomatoes

4 boneless chicken breasts (approx 150g each), cubed

10 dried curry leaves

4-6 tbsp natural yoghurt

Handful of fresh coriander leaves, chopped

For the steamed rice

400g basmati rice, rinsed

600ml cold water

Salt and pepper

3 cardamom pods, lightly crushed

2 star anise

do this

1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.

2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth.

4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

5. Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.

6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

suggestions for recipes

if you have any suggestions for recipes. so happy to hear from you, so I can put it or them. My email is Skogh85_joakim@hotmail.com

chili marinated chicken wings

chili marinated chicken wings Number of servings: 4

Recipe

Ingredients

1 kg of fresh chicken wings (or frozen)

Marinade

1 dl tamarisoja

½ dl chili sauce

2 tsp grated fresh ginger

1 dl olive oil

½ tsp cayenne pepper

1 tbsp sugar

½ dl tomato puree (1 pressed garlic clove)

Do this

1. Turn oven to 225 degrees.

2. Mix all ingredients into marinades and taste until it becomes a pleasant flavor combination of sweet and strong. Test yourself to what you think is good.

3. Roll and dip the chicken wings in the sauce and adjust them with a small leg up in a ugnsform. Pour the rest of marinades on the wings.

4. Set the form in the oven and POT ROAST wings in 20-25 minutes.

entrecôte grilled on a skewer

entrecôte grilled on a skewer Number of servings: 4

Recipe

Ingredients

Barbeque

0.5 pc fresh pineapple

0.5 pc papaya

1 dl peanuts

0.5 pc lemon, juice

0.25 pc red habanero

6 pc mint leaves

3 tbsp olive oil

4 discs entrecôte kebabs salt and pepper

Marinade

2 pc garlic cloves

2 pc shalottenlökar

0.25 pot fresh thyme

1 bunch chives

1 bunch parsley

0.25 pc red habanero

1.5 dl olive oil

Do this

1. BBQ sauce: Take it all in a blender until it becomes a smooth sauce.

2. Cut away fat edges and tendons from meat. Cut the "finger-sized" pieces and wood on a skewer, which has had to be in the water before. Pour over marinades and let draw 1-2 hours. Salt and pepper. Barbecue the meat around the 2-3 minutes, or grill in the boiler on the stove. Serve with crispy salad and BBQ sauce.

Bacon Baked tenderloin with blue mold cheese

Bacon Baked tenderloin with blue mold cheese 4 port

Recipe

Ingredients

Bacon Baked pork tenderloin

80 g bacon

360 g tenderloin frozen,

16 g blue mold cheese

20 g sun-dried tomatoes

100 g yellow bulbs in the gaps

100 g yellow peppers into pieces

8 g butter, melted

4 g salt

4 g garlic roughly grated Cold-garlic sauce

120 g creme fresh

480 g wedges

Do this

1. Cut the fillet, without cutting through. Add bacon slices periodically with each other in the plate, put the fillet on top. Fill fillet with cheese and sun-dried tomatoes, end baconet around the fillet. Bake in oven at 225 ° for about 25 min, to an internal temperature of 72 °.

2. Add peppers and onions on plate, coil over the butter and roast in the oven while the fillet, about 12 min.

3. Stir the ingredients for the sauce.

4. Serve with new fried wedges. Serving approximately Sports file pork, vegetables and sauce 200 g potatoes 120 g.

Pho pad phom kari, crab in yellow curry

Pho pad phom kari crab in yellow curry 4 port

This is an unusually mild curry right similar to the typical Indian curryn. It can be done on CRAB claws , crab meat or a mixture of crab meat and shrimp.

Take out any time CHOPPY meat from the claws if you use crab claws. As the crowd spicy taste up better in the flesh.

It will also be easier to eat, whether you use sticks or spoon & fork (the usual reckoning in Thailand). Thai curry powder (phom karrii) can be difficult to find outside Thailand.

It goes well with a mild Indian curry powder instead. "Prik yuak" is a sweet green chilli. Do you not get that either green or jalapeño peppers in a jar used.

Use the amount you wish.

Recipe

Ingredients:

2 dl crab meat

1 tbsp garlic, disc so thin you can

2 tbsp fish fund

1 tsp phom karrii

1 tbsp light soy sauce a pinch of sugar

2 tbsp fish sauce

2 tbsp onion, thai or challoten, thinly sliced

2 salad onions, thinly sliced

1 tbsp CORED prik yuak

Garnish (if you want):

Coriander Leaf

Lime Leaf

Cucumber

How do you do?

Heat cooking oil in a wokpanna and milling onions and garlic. Add fish fund, soy sauce and fish sauce and milling until the crab is nearly complete. Add other ingredients. Cover a plate with salladsblad and pour crab curryn top.

Garnish with coriander leaves, lime leaves and cucumber slices.

Good to know

In Thailand served the right course with the usual accessories. For example, prik dong (red chilli in vinegar) is well suited to Pho pad phom karrii. This type of tropical seafood dishes can be eaten hot, room temperature or chilled, Everything after taste.

Chicken in red curry Hot

Chicken in red curry 4 port

Recipe

Ingredients

4 pc chicken fillets

1 tbsp oil

2 pc garlic cloves

4 tbsp red curry (Thai)

1 tbsp sesame oil

1 tbsp honey

2 lime, squeezed

2 dl chicken broth

2 tsp soy

4 dl coconut milk

Do this

1. Cut the chicken into strips. Bryn it in a frying pan with oil.

2. Driving down the garlic in the pan, add sesame oil, curry, soy, lime and honey. Let the sweating in 2 minutes.

3. Pour in chicken broth and coconut milk. Let it simmer in 6-8 minutes.