How To Make Lamb Fajitas

You Will Need

• 4 medium lamb leg steaks (boned)
• 1 tsp mild chilli powder
• 1 tsp ground cumin
• 2 tbsp chopped fresh coriander
• 3 tbsp olive oil
• 1 medium red onion
• 1 medium red pepper
• 1 medium yellow pepper
• 1 large clove of garlic
• 2 tsp lemon juice

Step 1:

Season the lamb

Cut the lamb into thin strips and mix with 1 teaspoon of mild chili powder, 1 teaspoon of ground cumin, 2 tablespoons of chopped fresh coriander and 1 tablespoon of olive oil. Cover with cling film and leave for 10 minutes.

Step 2:

Cook the vegetables

Cut a red onion in half and then cut each piece into 8 wedges. Core 2 peppers and cut them into strips.
Heat 2 tablespoons of olive oil in a large frying pan. Fry the onion and peppers with a crushed clove of garlic over a medium heat for 5 minutes, until they're softened and beginning to brown. Tip the vegetables onto a clean plate and return the pan to the heat.

Step 3:

Fry the lamb

Fry the over a high heat for about 3 minutes until it's well browned, stirring occasionally. Don't turn it too much, as you want it to get nicely browned all over. Return the vegetables to the pan and add a few splashes of lemon juice.

Step 4:

Finish and serve

Cook for a minute or two until everything's really hot. Serve piled onto flour tortillas with loads of guacamole, soured cream and salsa sauce.

How To Make Apple Sauce

Serves:

4

Preparation Time:

10 minutes

Cooking Time:

20 minutes

You Will Need

• 3 large cooking apples (or Granny Smiths to substitute)
• 200 ml water
• 80 g sugar
• 1 chopping board
• 1 heavy bottomed saucepan
• 1 hand whisk
• 1 liquidiser (optional)
• 1 knife
• 1 peeler
• 1 spatula

Step 1:

Peel and dice the apples

Begin by peeling all three apples individually and then slice them in both directions to make small cubes. Discard the cores and any pips.

Step 2:

Put into the saucepan

Place the diced apple into the pan. Add 200ml of water and sprinkle with the sugar.

Cover with the saucepan lid.

Step 3:

Stew the apples

Over a low heat, bring the apples to a gentle simmer and stew them for 15 minutes.

Stir occasionally to avoid sticking.

Step 4:

Purée the apples

Once stewed, beat the apples to a purée in the pan with a hand whisk.

A smoother sauce can be made by putting the purée through a liquidiser.

Step 5:

Serve

Apple sauce is a traditional and delicious accompaniment for roast pork, duck dishes or cold meats.

How To Make Cheese Enchiladas

Serves:

4

Preparation Time:

15 minutes

Cooking Time:

5 minutes

Oven Temperature:

115

240° c - ° f

115

You will need

• 4 Corn Tortillas
• 340 g Shredded Cheddar Cheese
• ½ cups (120ml) Chopped Onions
• 2 cups (500ml) Enchilada Sauce
• ¼ cups (60ml) Chopped Green Onions
• 3 tbsp Chili Powder
• 3 tbsp Flour
• 1 tsp Cocoa Powder
• ½ tsp Chopped Garlic
• 1 tsp Oregano
• 3 cups (750ml) Water
• 1 Can Tomato Sauce
• Green Onion

Step 1:

Make The Sauce

Preheat the oven to 350 º F/ 117 º C/ Gas Mark 4.

In a small bowl combine the chili powder. Use less chili powder for a milder sauce. Add the flour, cocoa powder, garlic, oregano, the can of tomato sauce, and salt to taste. Stir the ingredients together to form a smooth paste. If the mixture is too thick add a little water and continue to stir. Once it is completely smooth and not lumpy, transfer the mixture into a sauce pan and cook over medium heat. Add the rest of the water and stir constantly until the mixture thickens. Once the sauce is thick, remove it from the heat and set it aside.

Step 2:

Prepare The Shells

Pour two cups (273 ml) of vegetable oil in a skillet over medium/high heat. Allow it to cook until hot. Also, take a griddle or another frying pan and heat it over medium heat.

Quick Tip: In order to tell if the cooking oil is hot and ready to use, place the tip of a wooden spoon in the center of the skillet. If bubbles form around the spoon then you know that you oil is hot and ready to go.

Take one tortilla and place it on the warm griddle or frying pan. Allow it to warm for about a minute on each side. Using tongs, remove it from the pan and place it in the hot oil, just long enough to coat the entire tortilla in oil. Remove the tortilla from the oil and allow the excess oil to drip from the tortilla. Then place the tortilla on a plate. Repeat this step for all of the tortillas.

Step 3:

Fill The Tortillas

Place the tortilla on a flat surface. Now add 3 ounces of cheese to the middle of the tortilla and then sprinkle it with as many of the onions as you like. Roll the tortilla into a cylinder and place them into a pan for cooking. Repeat this step for each of the tortillas

Step 4:

Smother The Tortillas

Cover each enchilada with the enchilada sauce we made earlier. Then cover all of the enchiladas with the remaining cheese, you can use as little or as much as you like. Place the pan in the oven and cook for 5 minutes or until the cheese is completely melted.

Step 5:

Garnish And Serve

Remove the enchiladas from the oven. Serve the enchiladas by taking them out with a spatula and putting them on each plate. You can garnish with green onions for extra flavor.

How To Make Easy Individual Tiramisu Pots

Serves:

4

Preparation Time:

10 minutes

Cooking Time:

2 hours 20 minutes

Step 1:

You will need:

• 3 egg yolks
• 100 g sugar
• 250 g mascarpone cheese
• 400 g cream , whipped
• 250 ml strong espresso , or 3 tsp of strong instant coffee in 250 ml water
• 2 tbsp brandy
• 20 lady fingers
• 50 g cocoa powder
• 1 saucepan
• 2 bowls
• 1 spoon
• 1 whisk
• 4 dessert cups
• 1 small sieve
• 1 rubber spatula

Step 2:

Cook the egg yolks

Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Meanwhile, mix together the egg yolks and sugar in a medium bowl. Briefly whip them before placing the bowl over the simmering water. Continue to whip for a few minutes until the eggs are slightly cooked, and it has a smooth, runny consistency.
You can now remove it from the heat. Allow it to cool slightly.

Step 3:

Add the cheese and cream

Next, spoon the mascarpone into a large bowl with your rubber spatula. Add the lightly cooked egg yolks into the mascarpone cheese. Mix together until the cheese is fully incorporated and lump free. Now slowly spoon in the whipped cream and combine it well with your whisk.

Step 4:

Build the tiramisu

Start by combining the espresso and the brandy together with a large spoon. Now dip the entire body of lady fingers into the mix. Let them soak and absorb the mixture for a few seconds. Then place 2 fingers each horizontally into each cup. Next, spoon over the cream mixture, to half fill the cups.

Again, dip the whole body of the lady fingers into the espresso/brandy mix and place three fingers each horizontally into each cup, on top of the cream. Finally, add another layer of cream on top.

Step 5:

Cool & Serve

Place it into the fridge for a few hours to set. Before serving, dust with a little cocoa powder.

How To Deep Fry Turkey

Serves:

six to eight

Preparation Time:

1 hour

Cooking Time:

50 minutes

Step 1:

You will need

• 5 ¼ kg Turkey (patted dry)
• 2 tbsp cayenne pepper
• 1 40 litre (70 pints) cooking pot
• 1 temperature gauge
• 1 gas burner and bottle of gas
• Approx 25 litres peanut/ vegetable oil -the produce less smoke than other oils
• 1 metal handle or hook
• 1 metre of wire for wrapping turkey
• 1 Protective gloves
• 1 Protective jacket
• 1 Foam extinguisher (in case of an emergency)
• 1 Large clean bucket -roughly same size as turkey
• kitchen roll
• 1 Pair of pliers

Step 2:

Season the turkey

Begin by sprinkling the cayenne pepper over the top of the turkey, and around the legs, rubbing it in as you go. Then turn it on its side, sprinkle more cayenne and rub it in. Completely turn the turkey over upside down and sprinkle and rub the underside. Continue until the entire body has been well covered and rubbed.

Step 3:

Make the metal handle

Video jug recommends the following option if you do not have a deep frying basket. Place the turkey on its head and begin to spear the wire through it, just underneath the breast, by the wings. Carefully pull the wire through, loop the wire around about three times to make a metal handle. Twist the ends of the wire around your handle so there are no sharp ends. It is very important to do a little test to make sure that your handle it totally secure when lifting up the turkey. Only when you are convinced that the handle is strong enough should you move onto the next step.

Step 4:

Prepare the burner

The frying of the turkey must be done outside, in a dry and well ventilated area. Our gas burner is set on a level, grass surface, as this is one of the safest options. Make sure other people, especially children, and animals are kept away from the cooking area.

Step 5:

Prepare the oil level

Half fill the pot with water. Then roughly half fill the bucket with water, which should represent the same weight as your turkey. Place the bucket into the pot to make sure the water does not go past the top of the bucket. If it does then discard some of the water. The water line will represent the quantity of oil you will need, so make a note of it. Then remove the bucket and tip away the water from the pot.

Step 6:

Dry the pot

It is extremely important to thoroughly wipe the pot dry with some kitchen roll. You must not leave any water in the pot as hot oil and water can be a very dangerous combination!

Step 7:

Add the oil

Pour the oil into the pot, to the level where the water was. Then light your gas burner to a high setting and place the pot carefully down onto the burner plate. Place the thermometer into the oil and allow the oil to heat to a temperature of 350 degrees. This should roughly take 45 minutes to an hour.

Step 8:

Check the temperature

After 45 minutes, look at the gauge to see how hot the oil is. Make sure you have on your protective gloves and jacket. If the oil has reached 350 degrees, you're ready to fry. With the metal hook attached to the wire loop handle of your turkey, lower the turkey with extreme care, into the hot oil. Do this very slowly and be aware of any hot splashing oil!.

Step 9:

Fry the turkey

Allow 3 minutes of cooking for every 500g grams (1lb), plus an extra 15 minutes at the end. Halfway through the cooking process check to see how the turkey is doing by briefly lifting it out of the pot, again using the metal hook attached to the wire handle. Then lower it back into the pot, for the rest of the cooking period.

Step 10:

Check the turkey

Once the turkey begins to float to the top of the oil, allow it cook for the extra 15 minutes of the cooking. Once cooked, carefully remove your turkey out of the pot, give it a little shake to disperse the excess oil and transfer it back onto its platter.

Step 11:

Serve

Before serving you have to remove the wire. The turkey is now ready to serve. Why not try serving with some golden, roasted potatoes? And perhaps a choice of vegetables.

How To Make Fettuccine Alfredo

Serves:

2

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Step 1:

You will need:

• 200 g fettuccine
• 35 g butter
• 2 shallots , chopped
• 1 clove of garlic , chopped
• 180 ml single cream
• 60 g parmesan cheese
• salt and pepper
• parsley for garnish
• 1 colander
• 2 saucepans
• tongs
• 1 wooden spoon

Step 2:

Cook the pasta

Bring a pan, three quarters full of water to the boil and add some salt. Next, add the pasta into the boiling water and cook it for the recommended time on the package until "al dente" which means cooked but still a little stiff to the bite. Do not let it overcook.

Step 3:

Make the sauce

While the pasta is cooking, you can make the sauce. Place a saucepan onto a medium high heat and warm through. Add the butter and allow it to melt. Once melted, add the shallots and garlic, and sweat for a minute. Then add the cream. Season well with salt and pepper and cook for 3-4 minutes. Stir the mixture together, for the duration of the cooking time. Make sure the cream does not burn. Then remove it from the heat.

Step 4:

Finish the fettuccine

Take the pasta to the sink and drain it into the colander. Transfer it back into the same saucepan. Take it back to the hob, and place on a medium heat. Pour the cooked cream over the cooked pasta. And add half of the parmesan. Season with a little more salt and pepper and mix it all together well. Remove from the heat.

Step 5:

Garnish and serve

Just before serving add in the whole leaves of parsley and stir. Then with your tongs, heap a generous portion onto a serving bowl. To finish, sprinkle over the rest of the parmesan on top of the fettuccine. And serve! It goes well with some crusty, Italian bread. Enjoy!

How To Make A Shrimp Po-Boy Sandwich

Serves:

2

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Step 1:

You will need:

• 1 French baguette , cut in halves
• 150 g shrimp , peeled & deveined
• 4 tbsp olive oil
• 2 tbsp mayonnaise
• ½ tbsp lemon juice
• 1 tsp Tabasco sauce
• ½ tsp paprika
• ½ tsp garlic powder
• a pinch of cayenne pepper
• 1 tsp oregano
• ½ tsp dried thyme
• some salt and pepper
• for the garnish:
• some lettuce , shredded
• 1 tomato , sliced
• 1 spoon
• 1 frying pan
• 1 bowl

Step 2:

Prepare the spread

Mix the mayonnaise, Tabasco sauce and the lemon juice together and set it aside.

Step 3:

Prepare the spice mix

In another bowl, briefly combine the paprika, garlic powder, cayenne, oregano and thyme and season with salt and pepper.

Step 4:

Season the shrimp

Tip the shrimp into the bowl of spicy seasoning and stir them in to make sure that all they are all well-coated.

Step 5:

Cook the shrimp

Heat the frying pan and add some oil. When the oil has heated up add the shrimp. When they appear to take on a reddish colour on one side, turn the shrimp over, then remove the pan from the heat.

Step 6:

Complete and serve

Spread a few dollops of mayonnaise onto both sides of the baguette. Add the tomatoes and the lettuce on top. Generously spoon on the lusciously seasoned shrimp. Your Po-Boy baguette is ready to devour!

How To Make Beef Tacos

Serves:

4

Preparation Time:

20 minutes

Cooking Time:

35 minutes

You will need

• 8 Corn Tortillas
• 2 cups (500ml) Vegetable Oil
• 900 g Ground Beef
• ½ Head Shredded Lettuce
• 110 g Shredded Monterey Jack Cheese
• 1 tsp Finely Chopped Garlic
• 1 tsp Crushed Dried Oregano
• 1 tsp Ground Black Pepper
• ½ tsp Ground Cumin
• ½ cups Chopped Tomatoes
• ½ cups Chopped Onions
• ½ cups Chopped Bell Peppers
• 1 Can of Tomatoes Sauce
• ½ tsp Crushed Dried Oregano
• ½ tsp Ground Black Pepper
• ¼ tsp Ground Cumin
• Salt to Taste
• Sour Cream
• Guacamole
• Lime Wedges

Step 1:

Make The Meat Filling

Heat two tablespoons of vegetable oil in a large skillet. Then add the onions, bell peppers, and garlic. Sauté for a few minutes until the vegetables start to soften. Then add the tomatoes, oregano, black pepper, cumin, and salt. Cook for 5 minutes, stirring occasionally to avoid burning. Once the vegetables are soft add the ground beef to the skillet. Use your spoon to break up the ground beef and incorporate it into the vegetable mixture. Let this cook, uncovered for 30 minutes, stirring occasionally until the meat is completely browned and the flavors have combined well.

Step 2:

Make The Sauce

While the meat is cooking make the taco sauce. To do this you will need a small bowl. In the bowl, combine the entire can of tomato sauce, oregano, black pepper, cumin, and salt to taste. Mix with a spoon. Set aside for use later.

Step 3:

Prepare The Shells

Pour two cups (273 ml) of vegetable oil in a skillet over medium/high heat. Allow it to cook until hot. Also, take a griddle or another frying pan and heat it over medium heat.

Quick Tip: In order to tell if the cooking oil is hot and ready to use, place the tip of a wooden spoon in the center of the skillet. If bubbles form around the spoon then you know that you oil is hot and ready to go.

Take one tortilla and place it on the warm griddle or frying pan. Allow it to warm for about a minute on each side. Using tongs, remove it from the pan and place it in the hot oil, just long enough to coat the entire tortilla in oil. Remove the tortilla from the oil and allow the excess oil to drip from the tortilla. Then place the tortilla on a plate. Repeat this step for all of the tortillas.

Step 4:

Fill The Shells

Take one of the tortillas and place it on a flat surface. Fill the tortilla with a handful of the ground beef. Fold the tortilla in half and secure it with toothpicks. Use one toothpick on the top, and one on each side of the tortilla, so the meat will not fall out. Repeats this step for each of the tortillas.

Step 5:

Fry Taco

Re-heat the oil in the frying pan. Place one taco at a time in the hot oil. Make sure to use your tongs when flipping the tacos. You should leave the taco in the oil for about 5 minutes or until it is nice and crispy. Remove each taco from the oil and set it aside. Repeat this step for each of the tacos.

Step 6:

Top The Taco

Remove the toothpicks from the taco. Then open up your taco and place a small handful of lettuce, some Monterey Jack cheese and some taco sauce into each shell. Repeat this step for each of the tacos.

You have the option of serving the tacos with some sour cream, guacamole and lime wedges.

How To Make Chicken Bhuna

Serves:

4

You Will Need:

• 1 medium whole chicken , washed and cut into 8 pieces
• 2 medium onions , chopped
• 2 tsp ginger and garlic paste
• 2 tsp salt
• 1 tsp chilli powder
• 1 ½ tsp coriander powder
• ½ tsp turmeric
• ½ cups (120ml) water
• 2 medium tomatoes , chopped
• ½ cups (120ml) oil
• 1 tsp garam masala
• 2 tbsp fresh coriander , chopped
• 3 small fresh chillies , sliced lengthways
• 1 Large Saucepan
• 1 large spoon for stirring
• 1 Serving dish

Step 1:

Fry Onions

In a heavy based pan, add the oil. When oil is hot add the onions. When onions soften add salt, chilli powder, corriander powder and turmeric. Mix until onions are well coated. Add garlic and ginger paste. Reduce the heat and stir.

Step 2:

Add Tomatoes

Add the tomatoes, stirring constantly and then cook for 5 minutes, or until tomatoes are reduced to a slight purée

Step 3:

Add Chicken

Add the chicken and mix thoroughly. Cover & cook over medium/heat for about 10-15 minutes until the meat has turned slightly opaque and is half cooked.

Step 4:

Add Water and Reduce

Add the water and cook for 5-8 minutes, ensuring that you keep stirring all the time. The chicken is ready when the liquid has completely reduced

Step 5:

Add Rest of Spices

Now add the garam masala, coriander leaves and chillies; stir once and then transfer to a serving dish.

Done

How To Make BBQ Brisket

Step 1:

You Will Need

• 1 tbsp Kosher salt
• 1 tbsp Ground black pepper
• 1 tbsp Cayenne Pepper
• 1 tbsp Onion Powder
• 1 tbsp Paprika
• 3 Cloves garlic, minced
• 3 tbsp Worcestershire sauce
• ¼ cups (60ml) Brown sugar
• 1 tsp Cumin
• a little tobasco
• 1 Glass Bowl
• 1 Wire Whisk

Step 2:

Cut the Fat, Score, and Rub

The first thing we want to do is trim off any unnecessary chucks of fat from the top of the brisket. We want the fat on the bottom of the brisket.

Now what we are going to do is score the brisket. This will help to give the brisket extra surface area to hold our rub.

Step 3:

Rub The Meat

Now go ahead and work the rub into the brisket. Be sure to push it into the slices you made earlier. The sugars you added to this rub earlier are going to help give this brisket a nice crust. The crust is the crunchy outside that forms during smoking and it is delicious!

Step 4:

Foil It!

Now it's time to foil up our brisket so we can put it in the fridge for 24 hours. We want all the flavors to have time to suck themselves into the brisket.

Step 5:

Smoke Time

It has been in the refrigerator all night letting the rub work its way in and its ready for the smoker.

Place it into the center of the smoker with its thickest part closest to the heat source. Be sure to have the fat side up.

Step 6:

Jump Ahead 12 Hours…

Alright, your little pride and joy has been on the smoker for about 12 hours and it's ready to eat. You could cut this with your finger. It's filled with smoke flavoring and it's ready to go.

Step 7:

Slice It Up

So now you can remove the layer of fat. Some people leave it on and cut it with it on there. Take that fat and put it in your bowl to be discarded.

You can see the grain of the meat. You want cutting across the grain and that will make it tender and easy to eat.

You should be able to grab any piece of this brisket and just pull it apart effortlessly.

How To Make Fusilli Pasta Salad

Serves:

4

Preparation Time:

5 minutes

Cooking Time:

12 minutes

You Will Need

• 500 g dried fusilli pasta , (corkscrew)
• 6 tbsp olive oil
• 500 g baby plum tomatoes , (or cherry)
• several fresh basil leaves
• 2 tbsp capers
• 70 g black olives
• 110 g coarsely grated parmesan cheese
• 100 g tinned fillet anchovies
• 1 tsp red chilli pepper flakes
• salt and pepper
• 1 large cooking pot
• 1 chopping board
• 1 large knife
• 1 small knife
• 1 colander
• 1 wooden spoon
• scissors
• 1 large bowl
• paper towel

Step 1:

Heat the water

Fill the cooking pot ¾ full of water, add a sprinkle of salt and bring to the boil.

Step 2:

Rinse and dry the basil

While the water is boiling rinse the basil leaves under a cold tap. Place a paper towel over a chopping board and spread the herb over the towel. Pat the basil dry but be careful not to damage or bruise it.

Step 3:

Snip the basil leaves

Pull the basil leaves away from the stalk and, using the scissors, cut them into coarse strips (reserve some for garnishing with later on).

Step 4:

Slice the baby tomatoes

Using the small knife cut the baby tomatoes in half.

Step 5:

Cook the pasta

Add the pasta to the boiling water and allow to boil until al dente. This should take approximately 11 minutes. Stir well and leave to boil.

Step 6:

Drain and rinse the pasta

Use the colander to drain the pasta and rinse thoroughly under a cold tap. Drain and rinse again to extract any excess water.

Step 7:

Mix all the ingredients together

Heap the pasta into the large bowl and add the tomatoes, capers, chilli peppers, basil, olives and anchovies. Season with salt, pepper and olive oil to taste. Finally, sprinkle the parmesan cheese and mix well.

Step 8:

Serve

Present the pasta on a large serving dish and decorate with a sprig of basil. Enjoy with a glass of white wine and some ciabatta bread.

How To Make Garam Masala

Serves:

8

Preparation Time:

5 minutes

Step 1:

You will need

• 1 tsp whole cloves
• 3 to 4 bay leaves
• 2 green cardamom pods
• 4 black cardamom pods
• 12 black peppercorns
• 1 or 2 cloves of freshly grated nutmeg
• 6cm to 7cm acacia bark , This has a woody, bittersweet flavour. It's easy to buy in Asian supermarkets, but if you can't get hold of acacia, use cinnamon sticks. This will give a sweeter taste
• 1 Chopping board
• 1 Spatula
• 1 Fine metal grater
• 1 Small bowl
• 1 Non-stick frying pan
• 1 Teaspoon
• 1 Spice grinder
• 1 Air-tight container

Step 2:

Prepare

Crush 4 black and 2 green cardamom pods with the back of a spoon or spatula until they spilt. Remove the seeds with your fingers and throw the pods away.

Grate a clove or two of fresh nutmeg, until you have about one teaspoonful.

Step 3:

Toasting

Heat a non-stick frying pan over a low to medium heat. Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms 12 black peppercorns and break up the acacia bark into the pan.

Stir for 30 seconds, to really release the aromas within the spices.

Take the pan off the heat, and add the grated nutmeg. As the nutmeg is already ground, it will burn if added while the pan is very hot. Stir. The nutmeg will turn slightly brown.

Step 4:

Grinding

Add everything to a spice grinder.If you don't have a spice grinder, you could use a pestle and mortar or a clean coffee mill, but a spice grinder will give a finer consistency. Grind the mixture to a fairly smooth powder. Check after about 30 seconds to see if the spices are fully ground. Keep going until you see a fine powder.

Step 5:

Use it well

Garam masala is a fruity and warming spice, used in a wide variety of meat and vegetable dishes. It is often used at the end of cooking, sprinkled sparingly, so it doesn't overwhelm the dish. You can store freshly made Garam Masala in an airtight container, and it will keep for 3 to 6 months.

How To Make Boston Cream Pie

Serves:

8

Preparation Time:

15 minutes

Cooking Time:

1 hour

Oven Temperature:

180

360° c - ° f

180

Step 1:

You will need:

• 80 ml milk
• 4 tbsp vegetable oil
• 4 whole eggs
• 140 g flour
• 140 g sugar
• 1 tsp baking powder
• 1 tsp vanilla
• 1 pinch of salt
• for the pastry cream filling:
• 500 ml milk
• 6 egg yolks
• 1 vanilla bean
• 25 g butter
• 150 g sugar
• 60 g flour
• 150 ml cream , whipped
• for the ganache:
• 220 g dark chocolate , chopped
• 220 ml hot cream
• 1 mixer with whisk attachment
• 1 spatula
• 1 24 cm spring-form cake pan, lined with parchment paper
• 3 bowls
• 1 whisk
• 1 serrated knife
• 1 saucepan
• cling film
• 1 wooden skewer
• 1 small knife
• 1 spoon
• 1 cutting board

Step 2:

Preheat the oven

Set your oven to 180ºC (350ºF/ gas mark 4).

Step 3:

Combine the dry ingredients

Pour the flour into a bowl. Add the baking powder and the salt and briefly combine.

Step 4:

Make the cake batter

Pour the milk and the oil into another bowl and set aside without mixing. Tip the eggs and the sugar into the mixer bowl. Whip on a high speed until fluffy. After roughly 3 minutes, lower the speed down. Add the vanilla and allow it to incorporate. Spoon in a third of the flour and add in a little of the milk and oil. Continue to add in the flour and the milk and oil mix in little amounts until they are all used and the batter is fully combined. Stop the mixer and remove the bowl.

Step 5:

Bake the crust

Pour the batter into the baking pan, put it into the preheated oven and bake for 25-30 minutes or until done.

Step 6:

Make the pastry cream

Add the sugar, flour and a little of the milk into the egg yolks and mix well with your whisk. Next, slice the vanilla pod horizontally, split it open and scrape out the pulp with your knife. Place both the pulp and bean into the saucepan and pour in the remaining milk.

Step 7:

Continue the pastry cream

Place the pan onto a medium to high heat and allow it to heat up. Pour some of the hot milk into the yolk mixture and mix it a little. Pour the whole yolk mixture back into the pan of milk. Stir continuously until it thickens into a custard like consistency then remove from the heat. Discard the vanilla pod, add the butter and whisk until combined.
Pour the liquid into a bowl and cover it with the film. Press the film down into the cream with your fingers - this stops a crust forming - and place into the fridge until chilled.

Step 8:

Remove cake

Near the end of the cooking time, test the cake for readiness. Insert the skewer into the middle. If it comes out free of batter it is done. Remove it from the oven and let it cool completely.

Step 9:

Make the ganache

Pour the hot cream over the chocolate and mix until thoroughly melted.

Step 10:

Finish the cream filling

Pour the chilled cream filling into a bowl. Whisk it a little, spoon in the whipped cream and mix well.

Step 11:

Slice the cake

When the cake has nicely cooled, take it out of the pan and remove the parchment paper. Slice off the top of the cake to make the it level then slice it in half.

Step 12:

Build the cake

Generously heap one side of the sponge with the cream filling and spread it around to the sides. Place the other half of the sponge on top then spoon on the chocolate ganache and spread it over.

Step 13:

Serve

Enjoy your Boston Cream Pie after a good meal, or on its own with a cup of coffee. You can always place it in the fridge if you wish to chill a little. This will only enhance the flavour.

How To Make Spring Rolls

Serves:

2

Preparation Time:

35 minutes

Cooking Time:

10 minutes

Step 1:

You will need

• 30 g glass noodles
• 2 cloves of garlic,chopped
• 100 g prawn meat, chopped
• 150 g pork meat, minced
• 1 carrot, shredded
• 2 tbsp coriander, chopped
• 2 tbsp fish sauce
• 2 tbsp sweet chili sauce
• 2 tbsp cornflour
• 2 tbsp water
• 1 ltr vegetable oil
• 25 spring roll wraps
• 1 damp tea towel
• 2 bowls
• 1 wok
• 1 slotted spoon
• 1 tray
• 1 paper towel
• 1 wooden spoon
• 1 spoon
• 1 saucepan

Step 2:

Prepare the noodles

Break the noodles into a bowl and pour over enough hot water to cover. Allow them to soften for a few minutes. And when soft enough remove and drain.

Step 3:

Soak the wraps if needed

Place the rice wraps into a large bowl and cover with cold water, pushing them down into the water. And leave them to soften for a few minutes.

TIP!

A useful tip! There are many types of spring rolls for example wheat flour and rice flour. We are using rice flour for our spring rolls and they will need pre soaking. Wheat flour gives a crispier result and doesn't need pre-soaking.

Step 4:

Cook the filling mix

Place the wok on a high heat and allow it to warm through. Spoon in 2 tablespoons of vegetable oil, then add the pork meat. Stir it in well with your wooden spoon helping to break the meat up

Next, add the prawns, garlic and carrots, then combine well.

Now add the noodles and stir in. Add the fish sauce, sweet chilli sauce and coriander and then give it all a good mix. Remove from the heat and allow to cool down.

Step 5:

Dry the wraps

Carefully remove a sheet of rice paper wrap from the bowl of water… and place it on the tea towel. Now turn both the sheets over and let them dry the other side. Repeat until all the wraps are dry.

Step 6:

Mix the corn flour

Add 2 tablespoons of water into the bowl of corn flour and mix it well together.

Step 7:

Make the spring rolls

Spoon 1 tablespoon of the meat mix onto a sheet of rice wrap. Roll it up, then fold both sides, continue to roll it up into an oblong parcel, dabbing some of the corn flour mix at the ends to help it stick down. Continue to roll and fold the ends over.

Take another sheet, place onto the tea towel, spoon on the meat mix, roll it up and fold the sides. Continue to roll up, dabbing some corn flour on the edges and fold the edges to close it.

Continue with the same process on all of the rice wraps until you have used all the rice sheets.

Step 8:

Fry the spring rolls

Using your slotted spoon, individually place half of the rolls into a pan of very hot oil. Fry for roughly three minutes, moving them slightly with the slotted spoon so they don't stick together.

Then remove them with your slotted spoon and place on a tray with some kitchen towel to drain.

Add the second batch into the oil and fry until nice and crispy. Once cooked remove from the pan and place on the tray to drain again.

Step 9:

Serve

Serve with some nice spicy dipping sauce.

How To Make The Perfect Lasagne

Serves:

4

Preparation Time:

30 minutes

Cooking Time:

3 hours

Oven Temperature:

180

360° c - ° f

180

You Will Need

• 300 g beef mince
• 150 g pork mince
• 100 g pork saussage
• 300 g peeled tomatos
• 150 g vegetable mix (carrot, onion, celery)
• 2 glasses red wine , ideally valpolicella or sangiovese
• salt
• pepper
• olive oil
• 30 g unsalted butter
• 2 tbsp while flour
• nutmeg
• 50 g grated parmesan
• 500 ml milk

Step 1:

Preparation

To cook the perfect lasagne, follow the simple instructions in this video. We will first prepare the meat sauce, then cook the pasta, then prepare the bechamel, then finally put it all together to cook and be ready to serve.

First of all, the ingredients for the meat sauce. For a plate to serve four people, we will need 300 grams of beef mincemeat, mixed with 150 grams of pork mincemeat, and a pork sausage. Tomato peel, 300 grams; a vegetable mix of carrot, onion, and celery; two glasses of red wine;salt, black pepper, laurel, and olive oil.

Step 2:

Heat

We will begin by heating the vegetable mix with a tablespoon of olive oil on a low fire for about three minutes. We will stir the ingredients as it cooks, and then we will add the beef and the pork mincemeat.

We then add salt and pepper and mix it together. Let the ingredients simmer slowly for six to eight minutes. We can then add the tomato peel, but keep mixing it to make a good mix.

We will then add the laurel and two glasses of red wine. We let it cook on a low fire for two hours, stirring occasionally with a wooden spoon. If the sauce becomes too thick, we can add a measure of beef bouillon.

Step 3:

Bechamel Sauce

For the bechamel, which we will mix into the meat sauce to create a rich, savoury filling for the pasta, we will need the following: 30 grams of unsalted butter, 2 tablespoonfuls of white flour, 50 grams of grated parmesan, half a litre of milk, some nutmeg to grate and some salt.

Step 4:

Casserole

We will then melt the butter first in a casserole over a low fire, and then add the milk, the flour, and begin to stir vigorously. We then grate the nutmeg to give it flavour.We add the rest of the flour, and as it cooks we continue stirring with some force to avoid lumps.

Step 5:

Lasagne Pasta

Now for the pasta.We need 250 grams of fresh lasagne pasta. We will cook each individual lasagne in salted boiling water for one minute. After that, we will lay the pasta strips to dry on a cotton canvas.

Step 6:

Layering the Lasagne

And finally, it's time to put it all together. We will start by applying a thin coating of unsalted butter and cover it with a layer of cooked pasta.

We will then spread a couple of spoonfuls of bechamel, meat sauce, and grated parmesan over it. Then we will lay another lasagne on top and add the bechamel, the meat sauce, and the parmesan as before.

And finally, it's time to put it all together. We will start by applying a thin coating of unsalted butter and cover it with a layer of cooked pasta. We will then spread a couple of spoonfuls of bechamel, meat sauce, and grated parmesan over it. Then we will lay another lasagne on top and add the bechamel, the meat sauce, and the parmesan as before. We will continue adding these layers until the casserole is filled. On the last layer, we apply meat sauce, parmesan, and add a few drops of unsalted butter.

Step 7:

Serve

In the meantime, we'll have warmed up the oven for a few minutes at 200 degrees. We cook the lasagne in the over for 35 minutes at 180 degrees. The top layer may be grilled for a few minutes before removing the casserole from the oven. Now be careful because it's hot, and the perfect lasagne are ready. Slice it up, serve it hot, and buon appetito.

How To Make Chicago Hot Dogs

Serves:

2

Preparation Time:

5 minutes

Cooking Time:

15 minutes

Step 1:

You will need:

• 2 poppy seed buns , steamed
• 2 pre-cooked beef hot dogs
• 2 tbsp sweet pickled relish
• 1 bottle of American mustard
• 2 pickled cucumbers , sliced
• ½ an onion , finely chopped
• 4 hot peppers
• 1 tbsp celery salt
• 1 tomato , cut into wedges
• 4 tbsp vegetable oil
• 1 frying pan
• 1 pair of tongs
• 1 spoon
• 1 tray

Step 2:

Warm the hot dogs

Place the frying pan on a medium heat. Allow the pan to warm through, before adding some oil. Now add the sausages to warm up a little. Turn them over a couple of times with your tongs to warm through evenly. Remove and set aside on a tray.

Tip! Hot dogs can also be steamed, grilled, or slowly simmered in water but never boil them! Experiment with different methods to find your favourite.

Step 3:

Make the hot dog

Fully open one bun and place a hot dog inside. Then, put half of the sliced tomato on one side of the sausage. Put half of the pickles on the other side. Now squirt mustard on top of the dog. Add half of the relish on top of the mustard, the chopped onions and the peppers. Finally, top it all with celery salt. Repeat exactly the same with the second bun and the remaining ingredients.

Step 4:

Serve

All that is left to do is serve your Chicago Hot Dogs and enjoy. They go well with an ice cold beer, a sunny summer afternoon and a game of football or baseball!

How To Make Lentil Soup

Serves:

4

Preparation Time:

15 minutes

Cooking Time:

40 minutes

You will need…

• 35 g lentils (small brown type)
• 4 medium tomatoes
• 100 ml olive oil
• 1 large bunch flat-leaf parsley
• 2 to 3 garlic cloves, peeled
• 1 dessert spoon cumin seeds (or ground cumin)
• 1 dessert spoon sweet paprika
• 1 tsp hot chilli flakes or powder
• Salt
• 1 ltr water (approx)
• 1 medium pot with lid
• 1 chopping board
• 1 large knife
• 1 small knife
• 1 wooden spoon
• 1 colander
• Kitchen paper

Step 1:

Rinse and drain the lentils

Place the lentils in the colander and rinse them well under a cold tap. Drain and shake off any excess water.

Step 2:

Core and dice the tomatoes

Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes.

Step 3:

Chop the garlic

Finely chop the garlic.

Step 4:

Heat the oil

Over a medium heat, warm the oil in a cooking pot.

Step 5:

Cook the chopped garlic

When hot, add the chopped garlic and cook for roughly one minute, stirring continuously to prevent burning.

Step 6:

Add the spices

Add the cumin seeds, paprika and chilli flakes and stir for a further minute.

Step 7:

Stew the tomatoes

Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.

Step 8:

Add the lentils

Add the strained lentils and stir well.

Step 9:

Add water

Pour about a litre of water into the pan, bring back to a boil and cover.

Step 10:

Cook

When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft.

Step 11:

Prepare the parsley

Rinse the parsley under a cold tap and pat it dry with some kitchen paper. Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.

Step 12:

Season and add parsley

After thirty minutes, add some salt to season, the chopped parsley and more water if desired.

Step 13:

Serve the lentil soup

Ladle the lentil soup into bowls and serve with warm, crusty bread.

How To Make Malai Kulfi

Serves:

4

You Will Need:

• 410 g Evaporated Milk , chilled for at least 8 hours
• 200 ml Double cream
• 1 cups (250ml) Sugar
• 2 Green Cardamoms , crushed
• ¼ cups (60ml) Pistachios , chopped
• 1 Whisk
• 1 Large Bowl
• 1 Freezer
• 1 Container

Step 1:

Whisk The Milk

Add the chilled evaporated milk into a large bowl and whisk with an electric whisk until you have double the original amount.

Step 2:

Fold In Cream

In a separate bowl, whip the double cream and sugar.
Now gently fold the whipped double cream into the beaten evaporated milk.

Step 3:

Add Pistachios

Add the pistachions and cardamom gently fold them into the cream mixture.

Step 4:

Semi Set

Pour the mixture in an air tight container and place in the freezer until the Kulfi mixture is semi-set.

Step 5:

Beat

When you have a semi-set mixture, remove the container from the freezer and beat the Kulfi for 5-7 minutes.

Step 6:

Freeze

Place it back in the freezer until the time you require it for serving.

How To Make Nachos Supreme

Serves:

4

Preparation Time:

10 minutes

Cooking Time:

5 minutes

Oven Temperature:

115

240° c - ° f

115

You will need

• Fresh Tortilla Chips
• ½ cups (120ml) Refried Beans
• 55 g Monterey Jack Cheese
• 55 g Pico de Gallo
• 55 g Sour Cream
• 55 g Guacamole

Step 1:

Chips, Cheese and Beans

Preheat the oven to 350º F/ 117º C/ Gas Mark 4.

Arrange the tortilla chips on an oven safe plate so they cover the entire plate. Add the refried beans on top of the chips and spread them all around the plate. Then sprinkle on all the Monterey Jack cheese so it completely cover the chips.

Step 2:

Bake The Base

Place the nachos into the oven for at least 5 minutes so the cheese completely melts. Once the cheese is completely melted then remove the plate from the oven.

Step 3:

Top With Flavor

Top the chips with the pico de gallo or salsa, and make sure to spread it all the way around the plate. Add sour cream right in the middle of the nacho plate. Place scoops of the guacamole around the chips. Make sure to serve the nachos while they are still warm.

How To Make Rogan Josh

Serves:

4

You will need:

• 600 g lamb , chopped into 2.5 inch pieces
• 3 tbsp garlic and ginger paste
• 3 tbsp oil
• 2 tsp salt
• 1 tsp turmeric powder
• 3 tsp garam masala
• 2 tsp coriander powder
• 2 tsp ground cumin
• 2 tbsp plain yoghurt
• 1 tsp chilli powder
• 2 medium onions , finely chopped
• ¾ tin of peeled plum tomatoes
• fresh coriander , to garnish
• 1 saucepan with lid
• 1 metal or wooden spoon to stir

Step 1:

Fry onion

Add oil into a saucepan and heat on a high heat until it is very hot. Now add in the finely chopped onions and stir fry until the pieces soften and become translucent.

Step 2:

Add pastes

Then add the garlic and ginger paste and keep stir-frying for 3 minutes to prevent burning and until the mixture turns light golden.

Add all of the ground spices and keep stirring whilst continuing to fry on a high heat.

Step 3:

Add the meat

Then add the lamb and stir into the mixture; fry on a high heat for 5 minutes until the meat has fully browned.

Step 4:

Add tomatoes

Add in the tinned tomato and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.

Step 5:

Stir in yoghurt

Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on a high heat to bring this to the boil.

Now cover the pan with a lid simmer on a very low heat for 30 minutes. After this, take the lid off and give the mixture a stir.

Step 6:

Simmer and stir every 30 minutes

Replace the lid back on the pan and let it simmer for another 30 minutes. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker – the meat is very tender and the colour of the sauce is redder/browner.

Serve hot, garnished with fresh coriander

How To Make Guacamole

Serves:

4

Preparation Time:

10 minutes

You Will Need

• 2 ripe avocadoes
• 1 lime
• 1 ½ tsp fresh coriander
• 1 shallot
• Half tsp cayenne powder
• Salt
• 1 tablespoon
• 1 chopping board
• 1 sharp knife
• 1 blender or mixing bowl
• 1 fork

Step 1:

Prepare the avocadoes

Halve the avocadoes, remove the stones and spoon the flesh into a bowl.

Step 2:

Add lime juice

Squeeze the juice from the lime and add it to avocado.

Step 3:

Add the other ingredients

Chop the coriander and shallot into small pieces and add to the bowl.

Step 4:

Season

Finally, season with the cayenne pepper and salt.

Step 5:

Blend

Place the mixture in a blender and blend at high speed for about 1 minute until the mixture is smooth.

Step 6:

Adjust the seasoning

Taste and adjust seasoning, if necessary.

Step 7:

Serve

Spoon the guacamole into a bowl, garnish with a couple of coriander leaves and serve.

How To Make Dashi

Preparation Time:

3 hours

Cooking Time:

5 minutes

Step 1:

You will need:

• 1 ltr Water
• 20 g Dried Kelp
• 20 g Smoked dried bonito flakes
• 50 ml Cold water
• 1 large sauce pan
• 1 muslin lined sieve
• 1 bowl

Step 2:

Soak the kelp

Place the kelp in a saucepan in the one litre of water and leave it to soak for at least two hours to properly expand, but for no more than five hours as it will become bitter.

Then put the saucepan on a high heat.

Just before the water reaches boiling point, when it just begins to bubble, use chopsticks or other suitable utensils to remove the kelp. Keep the water boiling for one more minute. Turn the heat off and pour in the 50 millilitres of cold water to cool it quickly

Step 3:

Bonito flakes

Add the 20 grams of bonito flakes and leave them to soak for about 15 minutes. By this time all of the flakes will have sunk to the bottom.

Step 4:

Time to strain

Put the sieve lined with the muslin cloth over the bowl and strain the Dashi through.

Gather the cloth from each corner and carefully lift to create a pouch containing the bonito flakes. Squeeze the cloth gently to aid the liquid through, but don't press too hard or wring it, just let it drip.

How To Make Tomato Salsa

Serves:

4

Preparation Time:

15 minutes

Cooking Time:

10 minutes

You Will Need

• 3 fresh tomatoes
• 1 spicy red or green pepper
• ½ red onion
• 1 scallion
• 3 tbsp olive oil
• salt and pepperjuice from half a lemon
• salt and pepper
• coriander leaves
• 1 mixing bowl
• 1 sharp knife
• 1 cutting board
• 1 serving bowl
• 1 spoon

Step 1:

Prepare the tomatoes

Slice the tomatoes first and then chop them taking out the seeds this way.

Step 2:

Cut the onions

Chop the onions finely.

Step 3:

Deseed and chop the pepper

Deseed and chop the pepper. Wash you hands after chopping to avoid burning your eyes with the juice of the pepper.

Step 4:

Cut the coriander

Now chop the coriander and mix the onion, the green pepper and the coriander with the tomatoes.

Step 5:

Extract the lemon juice

Squeeze the lemon juice and pour over the vegetables in the bowl.

Step 6:

Add the condiments

Add the olive oil, salt and pepper.

Step 7:

Mix the ingredients

Blend all the ingredients together, until well mixed.

Step 8:

Adjust the seasoning

Taste the salsa and if necessary add salt and pepper.

Step 9:

Serve the meal

Place in a serving bowl.

How To Make Vegetable Tempura

Serves:

2

Preparation Time:

15 minutes

Cooking Time:

5 minutes

Step 1:

You Will Need:

• some vegetables
• 250 ml ice cold water
• 250 g plain flour
• 150 g cornflour
• some oil , for deep frying
• 200 ml Dashi
• 60 ml mirin
• 40 ml soy sauce
• some ginger , to garnish
• some daikon- Japanese white radish , to garnish
• 1 pinch of salt
• 1 freezer bag
• 1 saucepan
• 1 sharp knife
• 1 chopping board
• some cocktail sticks
• 1 mixing bowl
• 1 tempura pan/ heavy bottomed saucepan
• 1 chopsticks/ fork
• 1 grater
• some paper towels

Step 2:

Chill ingredients

Before you begin, put 200 grams or 7oz of plain flour, and 150 grams or 5.3 oz of corn flour together in an airtight bag and place it in the freezer. Cooling these ingredients will help to keep the tempura batter light.

Step 3:

Make the sauce

Reiko judges her sauce ingredient quantities by eye, but she suggests that you add the following quantities to a saucepan: First add 200 millilitres or 7fl oz of dashi and turn the heat on low. Then add a pinch of salt, 60 millilitres or 2.1 fl oz of mirin and 40 millilitres or 1.4 fl oz of soy sauce. Stir gently. As soon as it begins to simmer turn off the heat and leave it to cool while you make the tempura.

Step 4:

Chop the vegetables

Chop the ends off the asparagus, if it is not ready prepared. Cut the onion into semi-circular pieces. Spear each piece with a cocktail stick - this will stop the rings from separating as they cook.

Chop the pepper into quarters and remove the insides and seeds. Slice into small, bite-sized portions.

Step 5:

Prepare the garnish

Take the fresh ginger and carefully peel about 2cm, or just over half and inch, from one end. Then finely grate this section. A normal grater is fine. Next take the Daikon, that's the Japanese white radish. Cut off a reasonable sized chunk, peel, and grate. Now put the ginger and Daikon to one side.

Step 6:

Make the batter

Get the chilled flour mixture out of the freezer and tip it into a mixing bowl. Take 250 millilitres or 8.8floz of water. Add a little to the flour and roughly mix with chopsticks, or a fork. Add the rest of the water a little at a time. Be careful not to over-mix - the lumps give tempura it's unique texture.

Step 7:

Heat the oil

You can use any deep heavy bottomed pan or wok. Fill the pan about 2 inches deep with oil - there needs to be enough oil to fully cover the tempura pieces once they are in the pan. A tempura pan has a special lid that prevents the oil from splashing out, so if you don't have one, be sure to be very careful. Put the pan on the hob over a high heat. It will take about 10 minutes for the oil to reach the right temperature.

Step 8:

Dip and Fry

Dip each vegetable piece first in a little plain flour, then in the batter, making sure that it is completely covered. Then use a chopstick or whatever you are comfortable with to place it in the oil. Repeat this process for all of the vegetables. Put the smaller vegetables, in this case the asparagus, in last as they take less time to cook.

Don't cram the vegetables in - each piece needs to be able to float freely. Move them about frequently to make sure that the tempura is covered in oil and cooked evenly. Once they have turned golden brown, which should be after about a minute, they are cooked.

Remove them from the pan one by one, shaking off any excess oil as you go, and place them on some paper towel.

Step 9:

Serve

Display the tempura either on a tempura rack or on any serving plate. Put the warm sauce from earlier in a separate bowl and serve alongside and place the daikon and ginger garnish on another dish. You could serve the tempura with rice for a fuller meal.

How To Make Murgh Makhni

Serves:

4

Preparation Time:

4 hours 30 minutes

Cooking Time:

1 hour

You Will Need

• 500 g Chicken thighs (boneless)
• 50 g Ginger & garlic paste
• ½ tsp Salt
• 65 ml Yoghurt
• ½ tbsp Kashmiri chilli powder
• ½ tbsp Vegetable oil
• ½ tsp Grams masala powder
• For the makhni sauce-
• 40 ml Vegetable oil
• 15 g Ginger
• 6 Green chillies
• 4 Cinnamon sticks
• 5 Cardamom pods
• 5 Cloves
• 2 Bay leaf
• 750 g Tomatoes
• ½ tsp Kashmiri chilli powder
• 60 ml Single cream
• 1 tbsp Honey
• ½ tbsp Tomato paste
• 2 tsp Kasoori methi
• 50 g Butter
• 75 g Cashew nuts
• 1 teaspoon
• 2 mixing bowls
• 1 whisk (handheld or electric)
• 1 cling wrap
• 1 sharp knife
• 1 large saucepan
• 1 large spoon
• 1 strainer
• 1 cloth
• 1 colander

Step 1:

Wash the Chicken

Take the boneless chicken thighs and wash them in cold water. Put them into a colander and pat dry with a kitchen cloth.

Step 2:

Season the Chicken

Add the 50g of garlic and ginger paste to the bowl, along with half a teaspoon of salt.

Using your hands to mix everything together in the colander, to make sure the chicken gets a really even coating of the mix.

Step 3:

Yoghurt mix

Put 65ml of natural yoghurt into a new bowl. Add half a tablespoon of oil and half a tablespoon of chilli powder.

Whisk these ingredients together.

Step 4:

Add to chicken

Cover the chicken with the whisked mixture. Once again use your hands to make sure that the chicken is thoroughly coated in the mixture. Add a tablespoon of vegetable oil and keep mixing.

Step 5:

Wait

Cover the chicken in cling film and put it in a refrigerator.

Leave the chicken to marinate for no less than 4 hours.

Step 6:

Grill

After 4 hours, put the pieces of chicken on some greaseproof paper, and place under the grill for 10 to 15 minutes. There is no need to turn them.

Step 7:

Cut the chicken

Remove the chicken from the grill and leave to cool for a few minutes. Then cut it into bite-sized pieces. Cover with cling film or plastic wrap and put it back in the refrigerator.

Step 8:

The Makhni sauce

Start by peeling and finely chopping 15g of ginger. Then heat 40ml of vegetable oil in a large saucepan, on a medium to high heat.

When the oil is hot, add the four sticks of cinnamon to the pan.
Then, add the 5 cardamom pods.
5 cloves
and a few bay leaves
stir for a couple of minutes, then add the chopped ginger, cook for a further minute and add the 6 green chillies.

Step 9:

Add tomatoes

Put the 750 g of fresh, whole tomatoes into the pan and stir. Turn the hob down to a medium heat and carry on stirring for a couple of minutes. Turn the heat down low and leave to sit for about a minute. Then add 100ml of water, put the lid on, and leave to simmer for about 25 minutes until the tomatoes are cooked to a purée.

Step 10:

Purée

Take the pan off the heat. Remove any whole spices.

Now you need to crush the tomato mixture into a paste like consistency. You could use a wooden spoon, but a blender is preferable. Blend until smooth.

Step 11:

Strain

Use a sieve to strain the puréed mixture into the saucepan to get rid of any lumps. Add a little water to get all the mixture out. Put the pan on a high heat to bring it back to the boil.

Step 12:

Cashew nuts

In the meantime, use the blender to grind about two thirds of the cashew nuts, that's 50g, into powder. Then add a tiny amount of water and blend into a paste.

Step 13:

Finish the sauce

Once the sauce is hot and bubbling, add one tablespoon of tomato paste
Then the ground cashew nuts. Add a little water to the blender to get all the paste out.
Add half a teaspoon of chilli powder
and a tablespoon of honey
and stir for about 3 minutes.
Then add 50g of butter and stir until it melts. Next, a generous sprinkling of salt. Leave the sauce for about 5 minutes and then stir in one teaspoon of Kasoori methi, which are the ground dried fenugreek leaves.

Leave the sauce gently bubbling over a medium heat and move onto stage 3.

Step 14:

Finish the sauce

In another frying pan melt a little butter. Use a sharp knife to roughly chop the remaining third, or 25 g, of the cashew nuts and add them to the pan. Then, throw in the seasoned chicken tikka that you grilled earlier.

Fry for about 3 minutes on a high heat.

How To Make Irish Stew And Dumplings

Serves:

4

Preparation Time:

10 minutes

Cooking Time:

2 hours 30 minutes

You Will Need

• 1 ¼ kg lamb or beef
• 2 tbsp of seasoned flour
• 350 g onions, sliced
• 220 g carrots, sliced
• 2 medium leeks, washed and sliced
• 1 large potato, peeled and diced
• 1 ¼ ltr chicken stock
• salt and pepper
• 2 bay leaves
• 250 ml red wine
• 25 g butter
• 4 tbsp oil
• and for the dumplings:
• 110 g self-raising flour
• 1 tbsp fresh parsley
• 50 g shredded suet
• 1 large saucepan
• 1 cutting board
• 1 serving dish
• 1 knife
• 1 slotted spoon
• 1 spoon
• 1 serving bowl

Step 1:

Cube the meat

Prepare the meat.Ideally the meat should be cut into 2cm cubes, but also remember that whilst getting rid of any excess fat it's good to leave some connective tissue as this adds to the overall flavour.

Sprinkle the meat cubes with seasoned flour.

Step 2:

Sear the meat

Heat up your saucepan and add a little oil and butter. Lightly sear the meat. You will probably have to do it in batches.

Step 3:

Prepare for stewing

Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.

Step 4:

Simmer

Pour in the stock and add the bay leaves. Bring it to a simmer. Let it cook for 2 hours with the lid on.

Step 5:

Prepare the dumplings

Now for the dumplings! Mix the flour, parsley, salt and pepper in a bowl. Gently add the suet. It should not be rubbed in. Add some cold water and gradually mix into an elastic dough.

When you have achieved the right consistency, divide the dough into eight dumplings.

Step 6:

Set aside the meat

Once the Irish stew is ready, remove all the meat and vegetables, transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.

Step 7:

Cook the dumplings

Bring the remaining liquid back to the boil and put the dumplings in the pan. Cover them and leave them to boil for about 20 to 25 minutes.

Do not let them come off the boil.

Step 8:

Prepare to serve

Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, taste and season if required.
Serve the Irish stew while piping hot.

How To Make A Classic Chocolate Mousse

Serves:

4

Preparation Time:

20 minutes

You Will Need

• 6 large eggs
• 120 g good quality chocolate
• cream , for serving
• or ice cream , for serving
• 1 small pan
• 1 small metal bowl
• 1 medium bowl
• 1 larger bowl
• 1 whisk/ electric beater
• 1 large metal spoon
• 1 spatula
• cling film
• weighing scales

Step 1:

Break The Chocolate

Break the chocolate into rough chunks.

Step 2:

Melt The Chocolate

Gently heat a pan of water and simmer. Put the chunks of chocolate into the metal bowl and place over the simmering pan of water, making sure the bowl is not touching the water. Stir occasionally until melted.

Step 3:

Separate The Eggs

Separate the egg yolks from the whites and put them both into separate bowls, making sure the whites are in the larger of the two bowls.

Step 4:

Remove The Chocolate From The Heat

Carefully remove the bowl of melted chocolate from the heat and allow to cool.

Step 5:

Beat The Egg Whites

Beat the egg whites with the whisk until they are stiff, but not too dry.

Step 6:

Add The Chocolate

Add the melted chocolate to the egg yolks and stir. Keep stirring until the mixture is smooth and glossy.

Step 7:

Add The Egg White

Add some of the egg white to loosen the mixture and stir well.

Step 8:

Fold The Mixture

Scrape the chocolate mixture into the egg whites and then gently fold together, keeping as much air in the mixture as possible.

Step 9:

Refrigerate

When the ingredients are thoroughly mixed, pour into individual serving dishes and cover with cling film. Refrigerate for a couple of hours.

Step 10:

Serve

When completely chilled, serve with cream or vanilla ice cream.