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!