Jul 01 2014
by Johnny B |
Comments Off on Spiced rub

1 tbsp ground cumin 1 tsp ground allspice 1 tsp ground cinnamon 1 tsp garlic salt 4 lamb chops 1 Combine spices and garlic salt in shallow dish and coat lamb on both sides. 2 Cook lamb under preheated moderate grill for 12-16 minutes, turning once. 3 Serve with salad and crusty bread. Mark Sargeant is executive chef of Rocksalt in Folkestone (01303 212070). For more recipes, see simplybeefandlamb.co.uk ...

Jul 01 2014
by Johnny B |
Comments Off on The only four recipes you’ll ever need: ice lollies

All recipes make 8-10 lollies Raspberry and lime 210g granulated sugar Finely grated zest of 1 lime 500g raspberries, rinsed 2-3 tbsp freshly squeezed lime juice 1 Put the sugar, lime zest and 100ml water in a small saucepan and simmer until the sugar has dissolved. 2 Put the raspberries in a food processor with the lime syrup and 200ml water and blend to a purée. Add 2 tbsp lime juice and taste to see if it’s sharp enough. If not, add a little more. 3 Pour the mixture into...

Jun 11 2014
by Johnny B |
Comments Off on Red pepper and feta

All recipes serve 4 Red pepper and feta 350g shortcrust pastry 1 large knob butter 2 red peppers, sliced 1 onion, sliced 150ml double cream 150ml crème fraîche 2 eggs, beaten 200g feta, crumbled 1 handful basil, chopped 1 Roll out pastry. Grease 22cm metal flan tin and line with pastry. Line with greaseproof paper and baking beans and bake at 180C/Gas 4 for 15 minutes. Remove paper and beans and cook for 10 minutes more. 2 Heat butter in frying pan and gently cook onion and...

Jun 02 2014
by Johnny B |
Comments Off on Aubergine pasta

Serves 6 Ingredients 3 medium-sized aubergines 30g of tomato paste 1 large clove of garlic (sliced) 1 shallot (chopped) 800g of dry linguine pasta 300g of parmesan cheese 20ml extra virgin olive oil 2 sprigs of thyme Salt and pepper to season Method 1. Slice each aubergine vertically in two and score with a knife. Add a dash of salt, pepper and thyme to each half with a slice or two of garlic and tightly roll each half individually in aluminium foil. Bake in the oven for 35 minutes...

May 28 2014
by Johnny B |
Comments Off on Grilled tuna steak with caponata

Serves 6 Ingredients 10 peppers (5 red, 5 yellow) diced 2 courgettes diced 150g raisins 1 litre water 100g pine nuts 6 portions of tuna steak (160g each preferably) 50g of honey 10ml of white wine vinegar Salt and pepper to season 30ml extra virgin olive oil Method 1. Soak the raisins in water for 30 minutes and then strain. 2. Heat 15ml olive oil in one pan and add the diced peppers; heat the remaining 15 ml of olive oil in a separate pan and add courgettes — cook both slowly....

May 14 2014
by Johnny B |
Comments Off on Gwyneth Paltrow’s Blythe’s blueberry muffins

Makes 12 Ingredients ½ cup unsalted butter, melted and cooled slightly 2 eggs (preferably organic) ½ cup whole milk 2 cups unbleached all-purpose flour ¾ cup plus 1 tsp sugar, divided 2 tsp baking powder ½ tsp salt 2½ cups fresh blueberries Method 1. Heat oven to 375C. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, the ¾ cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients and fold...

May 04 2014
by Johnny B |
Comments Off on Pippa Middleton’s full English frittata

Serves 8 (makes 2 frittatas) Ingredients 4 tbsp olive oil 6 sausages, cut into chunks 12 slices streaky bacon, cut into bite-sized pieces 400g baby Portobello or small flat mushrooms, halved 16 cherry tomatoes, halved 16 free-range eggs Salt and freshly ground black pepper 150g cheddar, grated Method 1. Preheat the grill to high. 2. Divide the oil between two 26cm oven-proof frying pans and heat, then divide the sausages between the pans. 3. Sauté for a few minutes to colour...

Apr 24 2014
by Johnny B |
Comments Off on Hipster chilli

Serves 4 Ingredients 2 tbsp olive oil 100g chorizo 500g minced/ground beef 2 onions, chopped 2 garlic cloves, finely chopped 1 tsp ground cumin 1 tbsp cocoa powder 1 tsp ground cinnamon 1 tsp cayenne pepper 1 tsp brown sugar 1 x 400g tin of tomatoes 300ml beef stock/bouillon 2 x 450g tins of haricot/navy beans, rinsed Tortillas, coriander/cilantro, crème fraîche and lime wedges, to serve Method 1. Heat a little oil over a low heat, and throw in the chorizo. Let it cook a little...

Apr 10 2014
by Johnny B |
Comments Off on Sunday night pesto

Serves 4 Ingredients About 30g leaves/herbs 40g grated Parmesan cheese ½ garlic clove, crushed 40g nuts, lightly toasted Pinch of salt Grind of pepper 75ml extra-virgin olive oil Squeeze of lemon (optional) Method 1. Place the herbs, grated cheese, crushed garlic and the nuts (cooled, after their toasting) in a food processor. Whizz up, season and add the oil. Taste. Add more of what you fancy, and a squirt of lemon juice. 2. This will keep for a couple of weeks in a lidded jar...

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