BBQ - Marinades and Rubs

Enjoy the sunshine … cook up a storm outdoors!!

One of the greatest pluses of BBQ ing is that everyone can pitch in and its creates an atmosphere that so informal, relaxed and even Mediterranean.  

Marinating …

One of the main reasons is to tenderise the fibres especially in red meat or game which you can marinate for up to 3 days for wonderful flavours and tenderness – this works really well for cheaper cuts of meat..

Wines, vinegars & citrus juices are fantastic tenderisers.  

Besides tenderising marinating also gives the most amazing flavours..

Chicken, Pork & veal benefit from being marinated for 24 to a maximum of 48 hours after this their fibres tend to become A bit broken down.

Fish – you really only need to marinate  for 2-3 hours

Really easy Ideas for marinating…

Simple lemony honey marinade…

2 lemons juiced , 1 tsp honey, 1 tsp of whole grain mustard  pinch of paprika …. Fantastic with chicken.. brush over chicken breasts and leave to marinade in the fridge for a couple of hours.

Easy Peasy Asian

1 tbls Soy, 1 tsp Oyster Sauce, pinch of Chilli powder & ½ clove of Garlic chopped vvv finely… great with chicken or beef & delicious brushed over skewered veggies..

Love ....Yoghurt marinades

Natural Organic Yoghurt – great to have a tub handy in the fridge..

Lemon Pepper marinade - 1 cup yoghurt– clove of garlic chopped finely, juice of 1 lemons plus the zest , lots of black pepper 

Tandoori marinade  – 1 cup yoghurt, clove of garlic chopped finely, handful of chopped coriander, 1 tablespoon garam masala, juice of a lime  

Middle Eastern  marinade – 1 cup of yoghurt, garlic, 2 teasp of cumin, 1 handful fresh oregano.

Herb and spice rubs...

A dry mixture of salt, pepper, spices & herbs which adds flavour & texture to meat dishes … 

Meat rubs have gained popularity amongst the BBQ ing crew.. and are a fantastic simple way to add flavour to every day food..

Use with – Chops, Burgers, Chicken, Steaks etc.

We all have spices we do not use… Combining ingredients into Meat Spice Rubs is a great way of trying new flavours and using up your spices… as spices loose their flavour with time..

Try combinations!

1 tablespoon of Sea Salt & 1 tablespoon of Cracked black pepper with smaller quantities of another 3 spices – bring down the quantity of the stronger spices..

or Oriental..

1 tbls Seasalt & Cracked black pepper with 1 teaspoon of five spice & ¼ chilli powder

USE UP…

mustard seeds, five spice, cumin, coriander, chilli powders, seeds, curry powders, cayenne pepper, turmeric, ginger, nutmeg… Any combination of spices in your cupboard 

The great basic meat rub…

2 tbsps sea salt ½ tbsp of cayenne

2 tbsp brown sugar ¼ cayenne pepper

1 tbsp cumin

Combine and store in an airtight jar…  

Drizzle meat with a little oil, sprinkle meat rub a few pinches per portion.  30 mins before cooking..

Tropical chicken spice rub

2 tbsp ginger

2 tbsp sea salt

½ tbsp of brown sugar

1 tbsp of black pepper

1 clove of garlic finely chopped

Zest of fresh orange

Butterflied Indian spiced BBQ Lamb

2.5kg leb of lamb – butterflied (ask the butcher)

Ginger chopped 

4 cloves of garlic

1 tsp, cumin, coriander, turmeric& & paprika spices

juice of 1 lemon

4 tablespoons of natural yogurt

Whizz up all the marinade ingredients in a mini blender or mortar & pestle

Coat lamb in the marinade and leave for at least 4 hours or overnight..

Pop flesh down on a hot bbq for 25 mins, flip over for another 15 min.  This will produce a lamb that is pink in the centre … or leave it on for another 15 mins for more well done.

To serve leave the lamb to rest for 15 mins then carve into thick slices and scatter with coriander.

Serve with a Green Raita, which is a yoghurt chutney with fresh coriander leaves..

300ml natural yogurt

2 handfuls of coriander leaves chopped v finely

2 cloves of garlic chopped v finely

juice of 1 lemon

½ peeled cucumber chopped v finely

Combine and keep in the fridge until serving..  

Warm Salads

Warm Roast Squash Spinach & Feta Salad

1 medium butternut squash

1 red onion thinly sliced

2 large handfuls of baby spinach

2 tbls of pinenuts

1 orange juiced

1 handful of feta cheese cubed

1 tsp of paprika

1 tbls of oive oil

1. Slice the butternut in half, scoop out the seeds, chop into cubes without the skin on.  Heat the oven to 200C, pop the squash on a tray and drizzle with olive oil leave to cook for 15 mins or until cooked.
2. Pop the pinenuts onto a baking tray and cook for about 5 mins until golden.  Remove from tray onto a plate.
3. Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika
4. Combine the butternut mixture with the, onion &  spinach,
5. Scatter the pinenuts and feta gently thru the salad
6. Lastly squeeze over the fresh orange juice

Warm Beetroot, Radish & Roast Almond Salad

4 Beets - sliced

6 Radishes – sliced

3 tbls of flaked almonds

2 tbls of crème fraiche

1 tbls of natural yoghurt

1. Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour
2. Place the beets & radishes into a bowl
3. Combine the crème fraiche & yoghurt until smooth
4. Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
5. Transfer to a shallow bowl & decorate the top with the remaining almonds.

Warm Sweet Potato, caramelised red onion & chorizo Salad 

3 Sweet potatoes

8 baby potatoes 

1 chorizo sausage 

6 cloves of garlic

1 red onion 

3 tbls of balsamic vinegar

1 tbls of sticky brown sugar

Sea Salt

1. Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
2. Slice the red onion thinly removing tough ends etc.
3. Chop the chorizo and fry gently in a warm pan for 3 mins each side
4. Pop the onion into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside
5. Transfer the potatoes to a baking tray and add the garlic cloves unpeeled.
6. Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
7. Pop into the oven  for about 20 mins or until cooked 
8. Transfer to a bowl and add the caramelised onions, chorizo with oil, balsamic & seasalt… using your hands toss gently until well combined…

Fun Tex Mex Food

Whip up some Mexican food this long weekend... great, easy & fun food for sharing....!

I particularly enjoy cooking TEX MEX because its got so much flavour but still tastes very light & yet flavoursome.   I also love the idea of sharing dishes in the centre of the table with everyone digging in and making their own parcels of food….  

Nachos…

The easiest fun food - put together in minutes..

Layered corn chips  on a heat proof platter with: 

Ground beef, shaved red onion, thinly sliced red peppers, cherry tomatoes, sweetcorn, grated mozzarella – or

Vegetarian....  Grated Mozzarella Cheese, tomatoes, shaved red onion, peppers, sweetcorn, 

Pop under the grill wait for cheese to melt and then  top with sour cream, salsa, refried beans, guacamole ...  

Alternatively pop into little bowls on the side ...  

Best Guacamole 

1 chilli, bunch of coriander chopped,  2 tomatoes finely chopped, 1 onion finely chopped, ½ lime juice, 3 ripe avocados..

Use a pestle and mortar or a blender and mix chillies, coriander, tomatoes and a little salt to a fine paste, add the lime juice transfer to a bowl and mash in the Avocados (that simple)

Make your own Refried beans..

Pinto beans are the most common bean in the US and in Mexico they are the traditional bean used to make refried beans..

Pop beans into a colander and wash under a running tap

Quick soak, place in a saucepan, fill with 2 cups water per 1 cup dried bring to the boil for 2 mins, remove from heat cover with a lid and let stand for 2 hours before cooking... 

Or alternatively soak overnight min 8 hours...  

Or alternatively, if you are in a hurry, use a can of pinto beans..

Drain beans, heat some oil in a non stick pan pop in a clove of finely chopped garlic,  shaved red onion & a little chilli powder cook for 5 mins until onions are nice and translucent, pop the beans into the mixture with a little chicken stock (couple of tablespoons)  cook until warmed through then simply transfer to a bowl mash with a potato maser and add some extra stock if needed – finish off with some chopped coriander..

Tomato Salsa

½ red onion vvv finely chopped

1 clove of garlic vvv finely chopped

10 cherry or vine tomatoes chopped (or deseeded)

½ lime juiced1 tbls of coriander chopped

1 red chilli deseeded & finely chopped (optional)

1 handful of fresh torn basil

Gently combine all of the ingredients into a bowl  and leave to stand for 30 mins this will allow the flavours to develop.

Mexican Chicken & Veggie Wraps 

Chicken breast, peppers & courgettes stir fried with red onion & garlic and with cumin, chilli, paprika, lime juice, tomatoes seasoned with fresh coriander….

Vegetarian Option: Swap the chicken breast for 2 cups of chick peas & 1 cup of kidney beans….. 

Enchiladas…

An enchilada is simply tortilla rolled around a filling and covered with a chilli pepper tomato sauce then pop them in a casserole dish.

Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations. I love to fill them with stir fried turkey mince with finely chopped onions, chillies, baby peppers and a little spicy tomato sauce 

They are also then great served with bowls of salad, sour cream, salsa and guacamole.

Spicy Tomato Pepper Chilli Sauce

1 Can of chopped tomatoes

1 red chilli deseeded and finely chopped

3 red peppers 

1 red onion finely chopped

1 clove of garlic finely chopped

1 teaspoon of ground cumin

Saute the onion, garlic and red peppers until tender, add the ground cumin and continue to cook for 2 mins... then pop in the tomatoes – cook for a further 10 mins on a simmer.. cool a little and blend until smooth – bring back to the cooker and simmer until thickened..  

Happy Easter 2015 !

For The Kiddies.... Easter Chocolate Cornflake Clusters Nests

8 large handfuls of cornflakes

2 tbls of golden syrup

1 tbls of butter

4 handfuls of chocolate buttons/or cooking chocolate

40 candy coated chocolate eggs

Pop the chocolate, butter and golden syrup into a bowl over gently simmering water.

Stir constantly until melted and combined

Take off the heat – add the cornflakes stirring to ensure they are really well coated in the chocolate mixture.

Pop large spoonfuls of the chocolate mixture onto a  baking tray ensuring they are well spaced

Top with Candy Eggs and transfer to the fridge to cool and set.... takes about 20 mins.

Spring Lamb with a fresh garden herb marinade. 

1 leg of spring lamb 

Herb Marinade

1 cup of freshly chopped herbs..  parsley, thyme, mint, tarragon, chives or whatever combination you prefer.

½ cup of olive oil

Salt & Plenty of freshly ground pepper

4 cloves of garlic

Pop the garlic & Olive oil into a food processor & whiz it up with your pepper, salt.   When the mixture gets smooth add in the chopped herbs and give another little whiz for about 30 secs.  This will store for 2/3 days  in a covered container in the fridge.

Preheat the oven to 180c/350f gas 4.

Bring your spring lamb to room temperature, score the fat lightly with a sharp knife & rub in the herb marinade with your finger tips.   Preheat the oven @ 180 and roast for 10 mins per LB plus 20 mins extra.  

Easy Peasy Homemade Mint Sauce

1 tablespoon of finely chopped mint

2 teaspoons of sugar

4 tablespoons of boiling water

1 tablespoon of lemon juice

Pop the sugar and mint into a bowl or sauce boat, top with the boiling water and lemon juice and allow infuse for about 10 minutes before serving. 

Potato Bake w mushrooms & parmesan

6 potatoes sliced 

2 clove of garlic bashed and finely chopped

2 large handfuls of chopped mushrooms, 

1.5 cup of cream

3 tablespoons of parmesan cheese

Salt N pepper & a little butter for greasing the dish

Sauté the mushrooms & 1 clove of garlic in a pan for about 1 min in a little olive oil.. 

Rub the butter all over your ovenproof dish and lay the 1^st layer of potatoes and top a little of the mushroom mixture & salt and pepper… continue layering the potatoes & mushrooms. 

Heat the cream with a little garlic and pour over the mixture and top with the grated Parmesan cheese.

Pop this dish in the oven for about 1 ¼ hours  - decadent and delicious!!! 

Is equally delicious as a main meal itself with some green steamed veggies!!   

Easter Chocolate Mud Cake

200g butter, chopped

200g dark chocolate, chopped

30g cocoa powder, sifted

60ml water

1 tsp vanilla essence

1tsp coffee

220g caster sugar

3 eggs

115g  self raising flour, sifted

Pre heat oven to 160. 

Combine butter, chocolate, cocoa, water, coffee & vanilla in a medium saucepan. Use balloon whisk  (large whisk) to whisk over low heat until smooth and well combined. Set aside to cool for about 10 mins.

Beat sugar and eggs until pale and creamy. (about 3 mins) Add choc mixture till combined and then whisk in flour.

Pour mixture into a buttered round 22cm cake tin, and bake for 55 mins, until moist crumbs stick to a skewer.  Don’t worry if the surface cracks a little.

Remove from the oven – cool in cake tin for 10 mins then remove to  a wire tray until cool

Chocolate Ganache

150g dark chocolate

125ml  cream

Decoration:  30 Mini Candy Coated Eggs

Method

Pop the chocolate into a heatproof bowl over simmering water, heat a little and then add the cream, use a whisk to combine well.  When combined remove from the heat and 

Place in fridge whisking occasionally, until thickened to coating consistency. (takes about ½ an hour)  

Pour the ganache mixture over cake  - smooth it over with a spatula or pallet knife.  Dot the mini eggs all around the cake dusting with cocoa powder

Cooks Notes:

This is a fantastic recipe … so I hope you enjoy it as much as I have over the years….   This cake keeps best in an airtight container in a cool dry spot, rather than the fridge.

Cut small slices as its very rich and can be served with cream or ice cream…. 

A Fantastic idea to use up any leftover Easter Eggs…

Chocolate Fondue… 

200g of dark Chocolate broken into pieces

Or a mixture of dark and milk

150ml carton of cream

Fruit of your choice - Strawberries, grapes, bananas, kiwi 

Marshmallows or Amaretti biscuits 

Melt chocolate in a heatproof bowl over simmering water.

Combine cream with the chocolate-   stir mixture to combine and melt takes about 3/4 minutes  - do this just before you are about to have dessert.  

Transfer mixture to one single bowl on a rack with some tea lights underneath to keep warm.  

Thread the fruit onto cocktail sticks with marshmallows if you wish.. surround about the chocolate and let people pick up the fruit with the sticks and dip in the chocolate mixture …  Yummy!!!

Or pour mixture into little pots  for each person pop on individual plates with  fruit, marshmallows &  cocktail sticks.

Hot Pots and Casseroles

Lets get back to basics and create heartwarming old fashioned dinners that will have everyone hitting the pot for seconds!

Casseroles are basically slow cooked meat and veggies started over the stove and then transferred to the oven.  You can either start them off in saute pans or use one of those casserole dishes that can be used on the stove an then transferred to the oven.

Another method is to use a slow cooker – so you begin by saute off the veggies & meat in a non stick pan and then transfer to the slow cooker covering with liquid.  I’m a great fan of the slow cooker as dinner is ready when I come home in the evening – I open the door and you are hit by fantastic cooking aromas, its like theres someone in the kitchen getting dinner ready! How good is that on a dark cold wet winter’s night..

You need a Liquid – Stock, Wine, Water, Tomatoes, 

Herbs Rosemary, Thyme, Bay leafs, 

Spices – paprika, cumin, coriander, chilli, 

Chopped garlic – finley chopped onion

Casserole Preparation...

Trim the meat of any fat – cut into even sized cubes

Dust meat with flour salt & pepper

Pop a little oil on a non stick pan and heat

Add the meat in batches and seal on all sides

Remove meat from heat and place on kitchen paper

Pop onions, garlic, celery, carrot to the pan and cook for 5 mins or until nicely fragrant and glossy.

Add the meat and veggies to a casserole dish or slow cooker

You need a Liquid – Stock, Wine, Water, Tomatoes, Herbs, Spices

If using a slow cooker follow the instructions.

Beef Casserole – oven takes about 2 hours

Chicken Casserole – oven takes about 1 hour

Veggie Casserole – oven takes about 45 minutes

Chicken Casserole 

Whole chicken cut into pieces , ½ cup of white wine, about 1/2 litre of chicken stock, 1 can of tomatoes, 1 clove of garlic finely chopped, 1 finely chopped red onion, teasp of paprika, salt & pepper.

or a 

Chicken Provencal with black olives, tomatoes, fresh basil… 

Beef Casserole 

1kg stewing steak cubed, ½ litre of beef stock,  1 glass of red wine, chopped garlic, onions, diced celery, carrots & sliced mushrooms, 1 small bunch of thyme & bay tied together with a string or popped in a little muslin cloth, salt & pepper.

           

See recipe for Beef Bourguignon later in this blog... or how about a Beef Stroganoff?

Veggie Casserole 

Garlic, onions, veggie stock, peppers, celery, carrots, lentils, butternut squash,  chickpeas, can of tomatoes, teaspoon of cumin & paprika.

Finishing touches..

Add a 1 tablespoon of fresh or sour cream 5 mins before you serve

Chop some fresh chives,  flat leaf parsley, coriander or 

Coq Au Vin – A Classic French Country Dish

Serves 4

4 Generous pieces of chicken (skin on)

4 slices of bacon 

3 good handfuls of mushrooms sliced

10 small onions or shallots  (peeled) 

¼ cup of brandy  - warmed

½ bottle of red wine

1-½ cups of chicken stock

Bouquet Garni 

=  about 3 / 4 parsley sprigs, 2 Thyme, & 2 Bay leaves tied together – (wonderful flavours)

1 tbls tomato puree

2 tbls butter

Few grinds of fresh black pepper

1 tsp salt

Garnish

2 tbls of parsley

Method….

Preheat oven to 180 c /gas 4 / 350F… On the Cooker Top _ in a flameproof casserole dish melt 1 tbls of butter and fry off the bacon – remove with a slotted spoon & reserve.. 

Pop the Chicken pieces in and brown off in the butter – takes about 5 /6 mins – CAREFULLY pour over the brandy and cook for a further 2 mins. 

Return the bacon back to the casserole and pour over the stock, wine & bouquet garni.  Stir well, Cover the casserole and pop in the oven for about 40 mins. 

Meanwhile cook off the onions and mushrooms by melting 1 tbls of butter in a pan and add the onions & cook for about 6 mins until golden brown.  Now add the chopped mushrooms and continue to cook for a further 4 mins..  

Remove the casserole from the oven and add the onion & mushroom mixture, salt, pepper & tomato puree, continue to cook on the cooker top with the lid off for about 10 mins this will help reduce the sauce.  (remove the bouquet garni prior to serving) 

To Serve: Scatter some chopped parsley over the top & Transfer the entire casserole dish to the table.

Red lentil & Sweet Pepper Casserole

2 teasp sunflower oil 1 red pepper cubed

1 onion chopped 1 yellow pepper cubed

2 garlic cloves 1 orange pepper cubed

2 tbls of curry powder  1 courgette diced

150g (5oz) red lentils 1 carrot cubed 

600ml 1pt veggie stock   2 tbls fresh coriander

1 can chopped tomatoes - whizzed

1 ½ tablespoons almond flakes toasted

Salt & ground black pepper 

Heat the oil in a non stick pot and cook the onion for about 2 mins then pop in the garlic & stir in the curry powder,  cook for about another min.  Now toss in the all veggies and combine with the onion mixture ensuring you get all the veggies coated with the onion mixture. 

Add your stock, tomatoes & lentils, & cook on a medium heat until lentils are soft which takes about 20 mins, 

Season with a little salt & pepper, fold in the coriander and continue to simmer until sauce reached the consistency you like!!

If you would like dress up this dish why not pop a handful of flaked almonds on a non-stick pan for about 2 mins until toasty… serve in a bowl with flaked almonds scattered on top.

Serve with steamed basmati rice

Beef

I’d buy topside for the beef and ask the butcher to trim it for you if not do it yourself as is really important to have small pieces of tender beef! 

Donelli’s Beef Bourguignon

Serves a crowd or great for freezing… 

Serves 10 

2.5 kg beef

1 small piece of lean bacon .5 kg trimmed and cut into cubes

15 shallots peeled & sliced in half 

5 handfuls of mushrooms sliced

3 cloves of garlic bashed & finely chopped

1 handful of all purpose flour

1 bottle of red wine

6 ladles of beef stock  

1 handful of fresh thyme

Salt, Pepper

1.  Heat a tablespoon of olive oil,  in a large non stick pot, add the shallots and cook for 5 mins turning continually on medium heat,  add the garlic and cook for a further 2 mins.

2.  Season the beef with salt, pepper & flour, pop into the shallot mixture, cook until browned on all sides. Add the cubed bacon and cook briefly for 2 mins.

3.  Add the wine to the mixture with a couple of ladles of stock and bring to the boil, simmer.

4.  Slice the mushrooms and cook off in a non stick pan pop aside until ready to use.

5.   Simmer with the lid off for about 1.5  hours, ensure beef is submerged in the liquid, if not add some more beef stock, after 1.5 hours test the beef is tender if not continue to cook ( test that the beef is tender is if it can be cut with a fork)

6.  Add the mushrooms & thyme, bring up to the boil and serve or 

If keeping this for serving at a later stage, cool in containers with lids off in the coolest place in the house, only pop into the fridge when totally cool..

Serve with steamed rice or roasty garlic potatoes & a green veggie....

Pancake Tuesday

Shrove Tuesday, which is a Tuesday in Feb or March depending on the Easter Calendar – its always the day before Ash Wednesday, the beginning of lent and Shrove comes from the word Shrive which means confess.

Is also known as Pancake Tuesday

Mardi Gras is French for Fat Tuesday – which was the last night of eating richer foods before fasting for lent from Ash Wednesday..

No Weigh Pancake Recipes..

Tips..

• • Use the same cup/mug to measure the flour and the milk
• • Wipe the pan with kitchen paper between pancakes
• • Transfer cooked pancakes to a baking tray and keep warm in the oven
• • You can make pancakes and reheat later in the oven or microwave
• • If you would like fluffy American style pancakes use self raising flour
• • Add a pinch of salt and pepper for savoury pancake

Ingredients..

1 large egg

1 cup of plain flour 

1 cup of milk semi skimmed

Butter to cook 

Crack the egg into a mixing bowl, add the flour and half the milk Whisk up and continue to add the remainder of the milk as you are whisking..  

Put a large non stick pan on medium heat and pop a teaspoon of butter on pan

When the butter is melted – use a ladle to spoon the batter onto the pan – each ladle make one pancake – you can cook 2 or 3 on the same pan..

Cook for 1 minute then flip over and cook again for 1 min

Pop cooked pancakes on a baking tray covered with foil and keep warm in the oven.

Pancake Toppings...

Sugar & lemon – try butter with a little lemon zest

Pop a handful of blueberries into the batter

Bacon & Maple syrup

Chocolate & banana

Chocolate peanut butter and banana

Savoury

Classic Cheese & ham 

Wilted baby spinach & mushroom cream

Ham leek and mushroom crepe with parmesan cheese 

Quesadilla pancakes

One pancake sprinkle with cheese, salsa, shaved red onion, & coriander top with another pancake to make a sandwich– pop in the oven for a few mins until cheese is melted...cut into quarters and  serve with sliced avocado, and spicy beans.

Valentine’s Day 2015 - Food for Love

Valentine’s Indoor Picnic 

Celebrate Valentines with a difference !

Create an Indoor picnic :

Cover a coffee table with a tablecloth, placemats, shimmery material,  or even a single duvet cover 

Its time to get out some candles, lanterns, tee lights,  cushions etc. Pop on some romantic music....

Menu….

Oven Baked Brie, Camembert or Mont D’or

Served with a selection of 

Grilled veggies, olives, salad , crusty bread & charcuterie

You will need....

1 box of camembert or brie 

1 loaf of fresh crusty bread or fresh bread rolls

1 bowl of fresh rocket or baby leaf salad

Small bowl of marinated olives

2 grilled red peppers

Mixture of charcuterie, salami, coppa, Parma ham bressola etc.

1. Pop the cheese into a warmed oven of 180 for 10 mins

2. Pop the crusty bread into the oven for 5 mins

3. Toss the salad gently in a little balsamic

4. Pop the peppers on a little serving dish and also the olives.

5. Lay the charcuterie out on a wooden board or platter.

6.     When cheese & bread are warmed pop on the wooden board or platter with spoons for scooping.

Sparkling wine or champagne works so well with the texture and smoothness of the cheese.  Enjoy.. 

Chocolate Fondue with fresh berries & marshmallows

 1 ½ bars of good quality dark chocolate 

 2 tbls of cold butter in little cubes

Zest of an orange (if you have it)

1 handful of fresh berries

1 handful of marshmallows

Break the chocolate into squares and pop into a small bowl over simmering water.  When the chocolate is melted add the butter cube by cube.  The chocolate will take on a nice glossy shine.

Pop the bowl onto a plate surrounded by the berries and marshmallows with some cocktail sticks to pierce the berries and mallows…

This is a fab dessert as its so romantic to share and the mixture of flavours work really well..

If you happen to have a fondue set in your cupboard this is the perfect opportunity to use it! 

Sensational Chocolate Puddings... 

Makes 6 

Cooks Notes

These little puds need to be served straight from the oven.

Its really important to not overcook them so the best way is to either set the timer or really watch the time  &  bake for exactly 12 mins.. They should be moist & saucy in the centre.. 

Serve with a  little bowl of whipped cream or ice cream on the side...

They need to  be chilled  for a minimum of  4/5 hours, however you can make and chill for up to 2 days!!   

You will be an absolute pudding God/Goddess  when you produce these little delights!!!!

All you need is...

250g  butter

5 eggs

75g caster sugar

250g chocolate.. 70% cocoa

50g plain flour

Preheat oven to 180

Method... Delish Choco Puddings..

1. Whisk up the eggs until pale then add the sugar and whisk until well combined. 

2. Half fill a medium pot with water, put the chocolate & butter into a heat proof bowl, and pop over the heat mixing slowly to combine.  

3. When melted take off the heat and slowly add egg mixture beating until smooth. 

4. Then gradually fold in the flour.. Pour into buttered little ovenproof dishes  and chill for 4/5 hours /overnight or up to 2 days   

5. When ready to have dessert…. Pop into the oven on a tray for exactly 12 mins @ 180 

Treat your loved one to Breakfast in Bed....

Breakfast in bed ..

Baked eggs w spinach and tomato

2 handfuls of baby spinach

2 eggs

6 cherry tomatoes squashed

Wilt the spinach – pop in a colander and pour over the boiling water – squeeze out the excess water and pop into two ramekins.

Squash the cherry tomatoes into a bowl using your finger..  Season the tomatoes and pop in on top of the spinach..

Make a well in the cent of each ramekin and crack in a egg.  Bake for 10/12 mins or until eggs are softly set – serve with toast or crusty bread.

• • Fresh Orange juice – add some cranberry juice, or a lemon & lime for a zingy flavour – splash out and buy a cheapy bottle of sparkling wine ... 

• • Cinnamon Toast or try a Brioche – 2 tbls soft butter combined well with 1 teasp of ground cinnamon. Spread toast or brioche with butter and grill... 

• • French Toast – use French Bread, Brioche (look out for those little brioche fingers choc ones avail too!)  or any crusty bread..   All you need is for 6 slices is  2 eggs - half cup of milk, whisk & dip slices of  crusty bread – fry in a little butter until golden brown – try it with mixed berries & a little sugar or crispy bacon

• • Scrambled eggs –1 tbls of milk/cream per egg... whisk up and pop into a non stick saucepan over medium heat, keep stirring do not be tempted to leave as it only takes 30 secs to RUIN!!   

• • Bulk Scrambled eggs up by adding some smoked salmon/ crispy bacon or chorizo and try them with brioche buns, croissants or focaccia bread toasted, or brown bread.

Classic French toast with fresh berries

Serves 2

2 eggs

1/2 cup of milk

4 thick slices of thick white bread, brioche, or panettone

1 tbls of butter

2 handfuls of fresh berries

1. Whisk the eggs together with the milk.
2. Place the bread in a shallow dish
3. Pour the mixture over the top and allow it to soak right thru, turn it over to ensure.
4.  Heat a large non stick pan and melt the butter, add the bread and cook for about 1 min until golden then turn over and cook for about another min.  
5. Transfer to plates and top with any kind of fresh berries you have, strawberries, raspberries, blueberries etc….

Or make a berry sauce:

2 cups of mixed berries

¼ cup icing sugar

1 tablespoon of lemon juice

Blend the berries with the icing sugar & lemon juice … to whatever consistency you prefer..

Pepper Crusted Fillet/Striploin Steaks

The secret to a good steak is to buy a good steak 

Ask your butcher they are there to help!

Age of the steak – hung for 21 days to 35 

Good beef should be deep red in colour

Beef should have good marbling –a good layer of creamy white fat around the top of the striploin/sirloin is essential 

2  x  Fillet Steaks/Striploin or Ribeye

Coarse Salt & fresh cracked black pepper

Splash of olive oil

Drizzle the steak with olive oil then season on both sides with Course Sea Salt, Cracked black Pepper 

Heat the oil in a small pan medium high heat.  Cook steak for 3 to 4 mins each side for medium rare 

or more to your liking…

Red wine cracked pepper jus

Its best to make the red wine jus first as you can leave it to rest.

1 cup of red wine

4 cubes of cold butter

Salt & lots of cracked black pepper

Place the wine in a small saucepan, boil until reduced by half, takes about 6 mins.

Remove from the heat and add the butter bit by bit until butter is melted and sauce is thickened.  Season with salt & pepper.... and its ready to go!!