Lamb Burgers with Cucumber Relish

A very tasty burger made with sweet succulent lamb and served on a toasted bun (we make our own), served with a tangy cucumber relish.

We had these last night and we both thought that we had just about got the recipe just right, why don't you let us know what you think.

Serves / Makes: 6
Prep-Time: 10 minutes
Cook-Time: 12 minutes

You Will Need;

2 pounds, Lean minced/ground lamb
1 medium onion, finely chopped
½ a Romano/Pointed pepper, finely chopped *
1-tablespoon Tomato paste
(we now use Heinz Tomato Puree with Mexican Spices and leave out the hot pepper sauce)
½-teaspoon hot pepper sauce
1 tablespoon, paprika
2 tablespoons, chopped fresh parsley
2 tablespoon, chopped fresh rosemary
Salt and freshly ground black pepper to taste
6 burger buns split and toasted to serve

For The Cucumber Relish

1 large cucumber, thinly sliced
1 small red onion, thinly sliced
3 tablespoons lime or lemon juice, fresh
2 tablespoons, olive oil
4 tablespoons, chopped fresh mint
2 spring onions/scallions, finely chopped

Method:

To make the relish, mix together the ingredients in a large glass bowl, cover and chill for at least 2 hours or it is best chilled overnight.

In a bowl mix the lamb, onion, pepper, and herbs, season with a little salt and pepper and mix thoroughly, preheat the grill.
Divide the burger mix into 6 equal portions and shape into patties (we use the burger press available from Lakeland (http://is.gd/1Slqh-). Grill/broil allowing 5 minutes on each side for a medium burger and 8 minutes each side for a well-done burger.
Toast the surfaces of the buns and serve the burgers on the buns with the cucumber relish. (I like fries with mine)

* Romano pepper
A long, narrow bright red fresh pepper, weighing around 100g, with a sweet-flavoured flesh and a tender skin
Uses: Romano peppers are ideal for stuffing and roasting (this softens the flesh and concentrates the flavour). A variety of fillings can be used including cream cheese, butter bean, and chilli; cooked rice with mushrooms, ham and red onion or cooked chicken or turkey mixed with sweet corn, crumbled Cheshire cheese, and pesto. Serve the cooked peppers with a sauce such as tomato or cheese or a tangy salsa, and salad.
To store: Keep refrigerated after purchase and use within 3 days.
To prepare Wash before use. To prepare the peppers for stuffing, slice off a lid leaving the stalk intact and remove the seeds and core using a small sharp knife and a teaspoon. Spoon the stuffing into the cavity and press down firmly using a teaspoon. Lay on a greased baking sheet, season and drizzle with olive oil.To cook: Preheat the oven to 180C, gas mark 4. Roast the peppers for 30 minutes or until the flesh is tender.

Baby Artichokes with a Herb & Lemon Garlic Vinaigrette

Lady H just loved these (without the garlic) and we had them for many lunch parties, serve simply with a mixed salad of baby lettuce leaves.

Serves: six as a starter or four as a light lunch
Time: 30 minutes

You Will Need

24, Baby Artichokes
2 tablespoons, Fresh Lemon juice, about 1/2 a lemon
For The Dressing,
3 cloves, garlic, minced fine
4 tablespoons, Lemon juice
3 tablespoons, Mixed Italian Herbs, (I use a blend of Oregano, Basil, Marjoram, Thyme, Parsley and Rosemary. In the UK there is now a product from Gourmet Garden who does all the hard work for you, these are not dried herbs).
3/4 cup, Olive Oil
Salt and Freshly Ground Black Pepper, To Taste

Method:

Just before cooking, turn each baby artichoke against the blade of a very sharp stainless steel paring knife to trim off the outermost layer of leaves.
Cut off the stems level with the bottom of the artichoke, and cut off and discard the top half, toss in lemon juice to keep them from discolouring.
Set the trimmed artichokes in a non aluminium pan with sufficient cold water to cover them by about 1-inch. Place a small plate on top of the artichokes in the pan, to keep them underwater.
Bring to a simmer over a high heat, turn the heat to low and keep the artichokes at a simmer for about 15 minutes.
In the meantime, create the vinaigrette, mix together the garlic, lemon juice and herbs, whisk in the oil and Season with Salt and Freshly Ground Black Pepper.
Stab the artichokes with a paring knife to check that they are cooked just right, they should feel like a slightly undercooked boiled potato.
When done, drain and pour vinaigrette over them and serve.

Asparagus With Quails Eggs and Prosciutto

Tender Char-Grilled Asparagus With Crisp Prosciutto Ham, Quail Eggs And An Indulgent Drizzle Of Truffle Oil, A Perfect Dinner Party Starter.

Out in Palm Springs this dish just seemed to develop when Lady H just wanted a nice light lunch when Lord H was in the UK, it soon became a very popular appetiser for dinner.
Personally I like to soft poach or soft boil a duck egg and then just prepare the asparagus and ham for dipping into the rich creamy duck egg yolk!!

Serves: 4
Time: 15 minutes

12 Ounces Asparagus Spears, trimmed
1 Tablespoon Olive Oil
Salt and Pepper, To Taste
12 Whole Quail Eggs
4 Slices Prosciutto
2 Medium Fresh Plum Tomatoes, skinned, seeded and diced
3 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Lemon Juice
1 Tablespoon Truffle Oil, for drizzling

Peel the asparagus stalks, leaving the tips intact. Preheat a ridged griddle/grill. bruise the asparagus with olive oil and cook turning, for 3-4 minutes, until tender and charred. Season lightly and put to one side until cold. Cook the quails eggs in boiling water for 2 minutes, drain and plunge into cold water. Once cool peel and carefully halve the eggs. Grill the prosciutto slices until crisp and golden, leave to cool, then break in half. Whisk together the olive oil, lemon juice and salt and pepper.
Arrange the asparagus, quails eggs and prosciutto slices on 4 serving plates, scatter over the diced tomatoes and spoon over the dressing add a generous drizzle of truffle oil and serve.

Asparagus With a Herb Sauce

A really nice starter to any meal, this was a favourite down at KC especially when using home grown asparagus.

Serves: 4
Time: 12 minutes

• 1 ½ pounds Asparagus
• 4 ounces Unsalted Butter
• 1 tablespoon Mixed Fresh Herbs, Tarragon, chives, and parsley, chopped
• Salt and Freshly Ground White Pepper, To Taste
• 2 large Egg Yolks
• 2 tablespoons Tarragon Vinegar
  

Break off the tough woody ends from the asparagus, cook the asparagus until tender.
Place the egg yolks in a small bowl over a pan of simmering water.
Whisk together until slightly thickened taking care that the bowl does not become too hot or the sauce will curdle.
Whisking constantly add the butter a little at a time, allowing each piece to become incorporated before adding the next.
When all the butter has been added the sauce should be thick and smooth. Remove from the heat add the herbs and season to taste.
Arrange the asparagus onto 4 serving plates and spoon some of the sauce over the center of the asparagus spears, serve at once.

Asparagus and Bacon Quiche

A Very Rich and Tasty Quiche All It Needs Is a Simple Mixed Salad for That Perfect Light Lunch or Supper.
A great favourite with everyone who tried it, I used to serve for pre-dinner nibbles but instead of the bacon used a nice Parma Ham, It will keep in the fridge for up to 2 days if well wrapped.

Serves: 6
Time: 45 minutes

• 1 ½ Pounds Asparagus Spears
• 8 Ounces Plain Flour
• 4 Ounces Butter
• 4 Tablespoons Water, Ice Cold
• 4 Ounces Bacon, rindless, streaky, thinly sliced
• 4 Large Egg Yolks
• ¾ Pint Single Cream
• 4 Ounces Gruyere Cheese, Grated
• Salt and Freshly Ground White Pepper, To Taste

Pre-heat the oven to 200c/400f/gas 6.
Trim the tips off the asparagus to the length of 1 ½ inches.
Blanch in salted boiling water for 3 to 5 minutes then drain and refresh.
Sift the flour into a mixing bowl along with a pinch of salt, add the butter, and rub in.
Add enough ice cold water to bind to firm dough, turn out onto a floured surface, and roll out to fit a 10 inch fluted flan dish.
Bake blind in the oven at 190c/375f/gas 5 until set but not browned about 10-15 minutes.
With a knife, stretch the bacon rashers on a flat surface, wrap a small piece around each asparagus tip.
In a bowl, mix the egg yolks with the cream, grated cheese and seasoning.
Spoon onto the flan case and arrange the bacon and asparagus rolls in the custard.
Turn the oven to 180c/350f/gas 4 and bake for 30-35 minutes or until the quiche is set and golden brown.

Cool for 1 hour then serve.

Aromatic Kashmiri Spice Blend for Spicy Cooking (Aromatic Garam Masala)

This is my favourite Garam Masala blend there is no consistent recipe for this spice mixture, but I expect that every Indian, Nepalese and Pakistani home will have their own "secret" mix.

Garam Masala is an aromatic and hot spice mixture that is crucial to many types of dishes in Indian, Nepalese and Pakistani cooking. Garam Masala means "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. For most recipes, Garam Masala is added at or towards the end of the cooking process. Once a dish is ready, the heat is turned off and the Garam Masala is sprinkled on top. The lid is then closed and it is left to infuse the dish with its lovely aroma.
It is nothing like commercial curry powders that need to be cooked off because of the cornflour and other ingredients.
Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat.
If you cook Indian food regularly and grind your own spices, it is worth investing in a small coffee grinder, kept separate just for grinding spices.

NB: Black cumin seeds are also called Royal Cumin or Shah Zeera.

This spice mix makes a great gift, specially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon!

Serves: 25, makes 10 tablespoons
Time: 40 minutes

You Will Need

20 Whole, Green Cardamom Pods
3 Whole, Cinnamon Sticks
Four Large, Bay Leaves
1 Tablespoon, Black Peppercorns
4 Teaspoons, Black Cumin Seeds, Its OK to use ordinary cumin seeds
2 Teaspoons, Whole Cloves
1 Tablespoon, Coriander Seeds
1 Tablespoon, Fennel Seeds
½ Teaspoon, Fenugreek Seed
2 Teaspoons, Freshly Ground Nutmeg

Method:

Split open the cardamom pods with a small sharp knife and remove the dark brown seeds, discard the pods and crush the seeds in a pestle and mortar.
With your fingers break the cinnamon sticks into small lengths, crumble each bay leaf into several small pieces.
Place all the spices except for the nutmeg in a dry frying pan or skillet and heat over a very low heat, stirring constantly.
As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices).
Allow to cool and stir in the grated nutmeg.
Put the spices in small batches into an electric grinder and grind to a fine powder.
Pack the spice mix into a sterilised jar, seal and label.
The Garam Masala should last for about 2 to 3 months with no bad affects to the flavour and fragrance.
Use as directed in recipes that call for Garam Masala.

Apple and Raisin Chutney

This was one of Lady Hanson’s favourites when she had a mild curry

Serves: 4
Time: 10 minutes
You Will Need

1 apple, peeled cored and chopped
1 tablespoon, seedless raisins
1 Pinch, of cayenne pepper
1pinch, of paprika pepper
¼ teaspoon of salt
One pinch, of sugar
Juice of one lemon

Method:

Mix all the ingredients together, add the salt and sugar to taste, and lemon juice to sharpen. Serve immediately.

Cucumber Raita

Raita (also spelled raitha) or pachadi is a South Asian/Indian condiment based on yogurt (dahi) and used as a sauce or dip.

While Lord Hanson didn’t truly like curries, Lady Hanson did enjoy a few mild curries with a few ingredients taken out though, but here I have left them in as in my opinion they are integral to the dish. This particular recipe is, as her Ladyship liked it though.

You Will Need

1 cucumber
Salt to taste
5 fluid ounces of plain yoghurt

Method:

Peel the cucumber and shred on a coarse grater, sprinkle lightly with salt and leave for 1 hour. Gently press off the liquid from the cucumber, mix in the yoghurt season to taste. Chill and serve with hot curries.

Tomato Sambal

This is a basic tomato sambal, sambal is the name known as the Southeast Asian and Indian name for pickles or side dishes. It is effortless to prepare, but relies on the best fresh ingredients, and serves as a superb garnish for most curries.

While Lord Hanson didn’t truly like curries, Lady Hanson did enjoy a few mild curries with a few ingredients taken out though, but here I have left them in as in my opinion they are integral to the dish. This particular recipe is, as her Ladyship liked it though.

You Will Need

3 tomatoes, skinned and chopped
1 medium size onion, finely chopped
2-3 coriander leaves, chopped
1 tablespoon, lemon juice
Pinch of sugar
Pinch of salt

Mix all the ingredients, together adding salt to taste.

All Purpose Marinade

Every cook needs an all-purpose marinade requiring nothing, now’t in sweat and thought, and I think I got it right with this one. Ideal for Beef, lamb, veal, pork, chicken, duck, and game

Serves: About 12
Time: 10 minutes if you’re good

You Will Need:

2 Cups Red Wine, Or Dry White Wine
¼ Cup Tarragon Vinegar
½ Cup Olive Oil
2 Small Onions, thinly Sliced
1 Medium Carrot, thinly sliced
2 Whole Cloves
2 Stalks Celery, Quartered
2 Cloves Garlic, Quartered
1 Sprig Fresh Thyme
4 Sprigs Fresh Parsley
½ Bay Leaf
10 Whole Peppercorns, any colour you want

Combine the ingredients and stir well to mix.
Use at once, or refrigerate in a covered container.

Gremolata

Gremolata (or gremolada) is a chopped herb condiment typically made of garlic, parsley, and lemon peel. It is a traditional accompaniment to the Italian braised veal shank dish, "Ossobuco alla Milanese.” Although it is a common accompaniment to veal, the citrus element in Gremolata makes it an appropriate addition to seafood dishes.
Whip this up at the last minute to transform a piece of grilled fish, chicken or meat, or stir it into plain risotto, spaghetti with olive oil, couscous, buttered new potatoes, broad beans, or anything else that needs a bit of zing.

Serves: 4
Time: 5 minutes

You Will Need:

1 Tablespoon Garlic, Finely chopped
2 Tablespoons Lemon Zest, chopped
1 1/2 Teaspoons Flat Leaf Parsley, chopped

Method:

Mix Together well and use at once

Anchovy Butter, Traditional Recipe

This is a traditional recipe with fresh anchovies making a milder flavoured butter, perfect with pan fried lamb chops/steaks.

Serves: 6
Yields: 1 cup
Time: 10 minutes

12 Fresh Anchovies
¾ Pound Butter
1 Pinch Cayenne pepper
¼ teaspoon grated nutmeg
¼ teaspoon ground mace

Scrape the skin from the anchovies, take the flesh from the bones, pound it smooth in a mortar; rub through a fine sieve, put the anchovies into the mortar with the butter, cayenne, grated nutmeg and mace, beat together until thoroughly blended.
If you are going to serve it cold, mould the butter in small shapes, and turn it out.
To keep for later, press the butter into jars, and keep cool.

Almond Red Sauce (Mexico)

Almondy, Spicy And Just About Perfect For Game Birds, we had this on some roasted quail in Nogales, Mexico and thought it was just so tasty I had to get the recipe.

Serves: 4 (makes 1 ¾ cups)
Time: 10 minutes

You Will Need:

½ Cup Blanched Almond, Toasted and Slivered
1 Cup Minced Onion
1 Tablespoon Minced Garlic, minced
2 Tablespoons Corn Oil
3 Tablespoons Tomato Paste
2 Teaspoons Paprika
1 Teaspoon Crushed Red Chillies
¼ Teaspoon Cayenne Pepper

Method:

Finely grind the almonds in a food processor, set aside.
Sauté the onions and garlic in the oil, over a medium flame for six-eight minutes, until tender.
Stir in the remaining ingredients, except the almonds, bring to a boil, reduce the heat, and stir for 1 minute Remove from the heat, stir in the almonds and serve hot.

Ajili Mojili Sauce (Hot Pepper & Garlic Sauce)

A piquant sauce from Puerto Rico, we found it especially tasty with pork chops or tiger prawns, for true garlic lovers!
Ajili-Mojili is customarily served with bread.

Serves: 4
Time: 10 minutes

Puerto Rican, Sauces, Marinades, Dressings, Speciality Sauces,

You Will Need:

6 Green Chiles, seeded and chopped
¼ Cup Minced Garlic, I now mince garlic with a micro-plane grater, much better than a knives or garlic crusher.
6 Whole Peppercorns
¼ Cup White Wine Vinegar
¼ Cup Fresh Lime Juice, strained
2 Teaspoons Sea Salt
½ Cup Olive Oil

Method:

Mix the chiles, garlic, peppercorns, and vinegar in a food processor, process to a smooth puree, add the remaining ingredients, and pulse to mix well.
Cover and chill.
Stir before using and Serve with all meats and fish

Anchovy Butter, Using a Food Processor

A Nice Quick, Easy Way to Prepare This Tasty Butter

Serves: 4
Yields: ¾ cup
Time: 6 minutes

100 Grams Anchovy Fillets in Oil, drained and patted dry
200 Grams Unsalted Butter, Softened
1 Handful Fresh Parsley, Finely Chopped
1 Handful Fresh Tarragon, Finely Chopped
1/4 Teaspoon Freshly Ground Black Pepper

Place the anchovy fillets and soft butter in a food processor.
Blend until smooth, scraping down the sides of the container with a spatula once or twice.
Season to taste with black pepper and stir in the herbs.
Spoon the butter in a long sausage shape on a large piece of cling film, then roll in the film until smooth. Wrap tightly and chill.

Aïoli (Garlic Mayonnaise)

Probably the most famous garlic sauce of all is Aioli, the golden garlic mayonnaise of Provence. So celebrated is this versatile French sauce that certain days are set aside in many villages for feasts that last from noon until after sundown as platters of vegetables, fish, hard-cooked eggs and bread are carried in for dipping up the smooth, garlicky delight.
Aioli packs a powerful punch, and makes a perfect partner to all manner of things, apart from vampires, that is!

Serves: 6
Time: 15 minutes

You Will Need
8 garlic cloves, use a nice large size
½-teaspoon sea salt
½ teaspoon freshly ground white pepper
150 mls extra virgin olive oil
2 large egg yolks
1-tablespoon lemon juice, you can use up to 2 tablespoons.

Method:

In a large pestle and mortar, pound together the garlic, salt and pepper until smooth, adding a little olive oil from time to time to moisten the mixture.
Once the mixture has formed a smooth paste, add the egg yolks and pound again until they are completely combined into the garlic mix.
Slowly add the remaining olive oil, as if making mayonnaise, until the emulsion is thick and smooth.
Beat in the lemon juice to taste and use as desired.

In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (Latin allium) + òli 'oil' (Latin oleum).

Aioli (Blender Recipe)

Probably the most famous garlic sauce of all is Aioli, the golden garlic mayonnaise of Provence. So celebrated is this versatile French sauce that certain days are set aside in many villages for feasts that last from noon until after sundown as platters of vegetables, fish, hard-cooked eggs and bread are carried in for dipping up the smooth, garlicky delight.
Aioli packs a powerful punch, and makes a perfect partner to all manner of things, apart from vampires, that is!

Serves: 6
Time: 15 minutes

You Will Need

Four Cloves Garlic, I use the largest cloves I can find
2 Large Egg Yolks
1 Teaspoon Dry Mustard
¼ Teaspoon Sea Salt
¼ Teaspoon White Pepper
1 Cup Olive Oil
1 ½ Tablespoons Fresh Lemon Juice

Method:

Have all the ingredients at room temperature
Peel the garlic, and combine the garlic, egg yolks, mustard, salt, and pepper in a blender.
Cover and blend at medium speed until smooth, with the blender running, remove the cover or the little additions cover and slowly pour in half the oil in a steady stream.
Stop the Blender and scrape down sides of jar
Cover and turn to medium speed, uncover and add the lemon juice, then the remaining oil in a slow stream as before, stopping the blender to scrape down sides occasionally as the sauce thickens.
Chill and serve.

To prepare the sauce with hand or electric mixer: use a narrow deep bowl (a one-quart glass measurer makes a good container, or use smaller bowl supplied with large electric mixer). Beat in the oil very slowly, especially at the beginning, being sure oil is completely blended before adding more. When thick, crush garlic cloves over sauce and mix well.

In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (Latin allium) + òli 'oil' (Latin oleum).

A Quail Salad with Polenta, Rocket, and Mushrooms

A wonderful Italian motivated dinner party dish made with sweet plump quail, this was such a great hit in Palm Springs that one of the guests requested the recipe so he could have it appear in the restaurant that carries his name.

Serves: 4
Time: 2 hours 30 minutes

You Will Need

4 Whole Quail
7 Ounces Wild Rocket/Arugula
4 Tablespoons Gremolata
4 Large Flat Field Mushrooms
¼ Pint Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper, to taste
For the Marinade:
1 Clove Garlic
2 Medium Lemons
4 Tablespoons Olive Oil

For the Polenta:

5 Ounces Instant Polenta
1 Ounce Freshly Grated Parmesan Cheese
¼ teaspoon Nutmeg, grated
3 ½ Fluid Ounces Double Cream
8 Tablespoons Olive Oil

For the Vinaigrette:

1 Tablespoon Balsamic Vinegar
4 Tablespoons Extra Virgin Olive Oil

Method:
Cut out the backbone of the quail and then slam the heel of your hand down to break the breastbone and flatten.
Peel and chop the garlic finely, juice the lemons and mix with the garlic, salt and pepper and the 4 tablespoons of olive oil.
Marinate the quail in this marinade for 2 hours at room temperature or overnight in the refrigerator.

Make the polenta according to the instructions on the packet, but using only 2 thirds of the specified amount of liquid.
As it thickens in the pan add the parmesan cheese, the grated nutmeg and season to taste.
Stir in the cream, pour into an oiled Swiss roll tin (jellyroll tin), leave it to cool and set.
Wash and dry the arugula, peel the mushrooms and take off the stems.

Make the Gremolata.

Make the dressing;
Mix the balsamic vinegar and olive oil, season to taste.
Cut the polenta into triangles, 3 per serving.
Pre-heat the grill (broiler) and a ridged grill pan.
Grill the mushrooms, giving them 3 minutes on the white side and one minute on the black. Transfer to a dish sprinkle over 2 tablespoons of the Gremolata and a little drizzle of the extra virgin olive oil.
Over a medium heat cook, the quail on the ridged grill pan for 4 minutes each side.
Remove and allow to rest in a warm place for 10 minutes.
In a frying pan sauté the polenta in the olive oil.
Toss the rocket/arugula in the vinaigrette to coat each leaf and mound in the centre of 4 dinner plates, arrange the polenta around, slice the mushrooms and scatter around, put the quail on top of the arugula, sprinkle with the remaining Gremolata and drizzle over a little olive oil.Serve at once.

15 Bean Soup Mix

This recipe is excellent to make up as a gift; indeed, Lady Hanson had me make pounds of the mix for her to place into the Christmas gift parcels for the local church in Palm Springs.

Serves: 12
Time: 15
Categories: Soups, Soup Mixes, Gifts

You Will Need:

• 1 lb, dried black beans
• 1 lb, dried red beans
• 1 lb, dried kidney beans
• 1 lb, dried navy beans
• 1 lb, dried great northern beans
• 1 lb, dried baby lima beans
• 1 lb, dried large lima beans
• 1 lb, dried pinto beans
• 1 lb, dried green split peas
• 1 lb, dried yellow split peas
• 1 lb, dried black-eyed peas
• 1 lb, dried red lentils
• 1 lb, dried green lentils
• 1 lb, dried brown lentils
• 1 lb, dried cranberry beans (AKA Borlotti Beans)

Method:
Combine the beans in a very large bowl; pour 2 cups into a large wide mouth jar.
In addition, if using for a gift hand write or type an attractive instruction card and then attach this to the Jar title it: If you really want to be thoughtful, you may include the spices in a separate bag included with the jar.
Bean and Ham Soup
To make a delicious bean and ham soup you will need;

2 cups, 15 bean soup mix1, smoked ham hock (Unsmoked is fine)
2 cans, 14.5 ounces stewed tomatoes
1 medium onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1, bay leaf
6 cups, water
1/4 cup, chopped fresh parsley
1 tablespoon, red wine vinegar
2 tablespoons, salt
1 teaspoon, ground black pepper
1 teaspoon, chili powder
1 teaspoon, ground cumin

Method:
Cover the bean mix with water and soak overnight.
Drain the beans and place in a large soup-pan/stockpot, add the ham hock, tomatoes, onion, celery, garlic, bay leaf, and 6 cups of water. Bring to a boil over a medium high heat; reduce to a medium low heat, cover and simmer for 1 hour. Add the remaining ingredients; continue to simmer for 1 hour or until the beans and ham are tender. Take out the ham hock remove the meat from the bone cut into small bit-size pieces and return to the soup, remove the bay leaf before serving.
Serve hot with nice crusty bread.

Five Bean Soup Mix

This is another good recipe that you can make up all the dry ingredients and put together as a gift. When made the soup is absolutely delicious and we serve it with some tasty homemade crusty bread.

(Serving size: 1 ½ cups).

You Will Need

DRIED BEAN MIX

• 1 lb dried kidney beans


• 1 lb dried yellow lentils


• 1 lb green split peas


• 1 lb dried black beans


• 1 lb dried black-eyed peas

SPICE MIX

• 5 tsp salt


• 5 tsp dried basil


• 5 tsp dried rosemary


• 5 tsp dried marjoram


• 2 1/2 tsp black pepper


• 1 1/4 tsp crushed red pepper


• 5 x bay leaves

ADDITIONAL SOUP INGREDIENTS

• 8 cups of water


• One x smoked or green ham hock (about ½ pound)


• 1 cup chopped onion


• One can chopped tomatoes un-drained (14.5-ounce)

1. To prepare dried-bean mix, combine first five ingredients in a large bowl.


2. Divide the bean mixture into 5 equal portions (about 2 ½ cups each), and place in airtight containers.


3. To prepare the spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl, divide the spice mix into 5 equal portions, and place in small airtight containers.


4. To prepare the soup, sort and wash 1 portion of the dried-bean mix, and place in a large Soup pan or Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours, drain.


5. Combine the drained bean mixture, 8 cups water, and the ham hock in a large Soup pan or Dutch oven; bring to a boil. Add 1 packet of spice mix, onions, and tomatoes, cover, reduce the heat, and simmer for 2 hours. Uncover; cook 1 hour, discard the bay leaf, remove the ham hock from the soup. Then remove the meat from the bone; shred the meat with 2 forks, return the meat to the soup and serve

http://www.grouprecipes.com/96783/five-bean-soup-mix.html

Northumbrian Cockle Soup

A classic North of England soup originally the cockles were boiled in seawater as we still do (sort of) we use a good Cornish sea salt added to our water. Almost everyone has his or her own version of this classic dish and this is ours.

Serves: 6
Time: 20 minutes, don’t forget that a good dish takes time, nature doesn’t rush so neither should you

You Will Need:

• 40-50 Cockles (You can use Clams)
• 1 Ounce, Butter
• 1 Ounce, Plain Flour
• 1 Pint, Full Fat Milk
• 2 Tablespoons, Onion, Finely Chopped
• 2 Tablespoons, Celery, Finely Chopped
• 1 Tablespoons, Chopped Fresh Thyme
• 2 Tablespoons, Parsley, Chopped Plus Extra For Garnish
• 4-6 Tablespoons, Cream
• Freshly Ground Black Pepper to Taste
  

Method:
Clean the cockle shells very well under cold running water, discarding any that are already open. Place the cockles in a large saucepan and cover with cold, well-salted water. Bring slowly to the boil, shaking the saucepan from time to time. As soon as the cockles are open, they are ready Do not over-cook, as this will toughen them.
Allow the cockles to cool in the stock, then strain, keep back the stock, and remove the cockles from their shells using a sharp knife, strain the cooled stock again and make up to 1 ½ pints with water if necessary.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute, gradually add the cockle stock, stirring to prevent lumps forming, bring to the boil then stir in the milk. Add the onion and celery and cook, stirring, for 5-10 minutes, or until the vegetables are soft. Add the parsley and pepper, and then stir in the cockles.
Heat through thoroughly and pour into 4-6 soup bowls. Swirl a tablespoon, of cream into each bowl and garnish with a little parsley.
Serve with crusty bread.

Sherry Vinegar Dressing

Just a superb dressing, need I say anything more

Serves: a couple of nice friends

Time: as long as it takes

You Will Need:

• 1 tablespoon, sherry vinegar
• 1 tablespoon, walnut oil
• 1 tablespoon, garlic flavoured olive oil
• The juice from half a lemon, about 2 tablespoons
• ½ teaspoon, sugar
• A pinch of sea salt
• Freshly grated black pepper

Method:

Whisk all the ingredients in a bowl until they thicken slightly
Drizzle over your salad and serve

10-minute pasta with leek and bacon

• This is a very quick and easy dish just right for a quick supper after a nice relaxing night out.
  

Serves: 1
Time: 10 minutes of course


You Will Need:

• Two ½ ounces dried pasta
• 2 rashers bacon
• 1 leek washed and chopped
• Parmesan to serve
• ½-tablespoon olive oil
• Salt and pepper to season
  

Method:
Cut the bacon into small pieces and fry in a little oil on a medium to high heat. Once the bacon begins to brown, add the leeks and allow them to soften.
Meanwhile begin cooking the pasta in slightly salted boiling water.
Once the pasta is cooked drain and return to the pan, season the bacon, and leek to taste and combine with the pasta.
Drizzle a little extra virgin olive oil over the pasta to moisten.
Finally grate the parmesan cheese over the dish and serve.

If you would prefer a creamy sauce, add cream instead of olive oil.

Did you know, Leeks are a great of Vitamin C, iron and fibre and that 1 cup of chopped raw leeks contains only 57 calories?

Crab and Mussel Chowder

This is a special favourite of ours, I used to put it on the menu at The Great Tree Hotel, Devon when the crab and mussels were at their best and we always sold out especially when served with our own home baked bread.

Serves: 10 this is for 10 servings as it is easier to increase from 10 servings.

Time: About 10 to 45 minutes that includes the prep time

• 16 ounces, potatoes


• ¼ cup olive oil


• 4 ounces, bacon


• 3 tablespoons, finely chopped garlic


• 1 teaspoon, lemon zest


• 3 tablespoons, finely chopped shallots


• 1 tablespoon, fresh thyme leaves


• 3 tablespoon, plain flour


• 1½ pounds, fresh mussels


• 2 cups, chopped leeks


• 750mls, white wine (I use a nice crisp Chardonnay)


• ½ cup double cream


• ¾ teaspoon, sea salt


• ¼ teaspoon, freshly ground pepper (I prefer to use white in this dish)


• 1 pound, white crabmeat

1. Parboil the potatoes, slice the potatoes into ¼-inch thick slices, place in a medium saucepan (at least 4-quart size) with about 2 inches of cold water, and bring to a boil. Reduce heat to medium and cook until the potatoes just begin to soften, about 5 minutes. Drain the potatoes and set to one side.


2. Prepare the chowder, Heat the olive oil in the saucepan over a medium heat, add the bacon, garlic, lemon zest, shallots, thyme and cook, stirring frequently, until the shallots and garlic are softened and the bacon is lightly browned, about 6 minutes.


3. Gradually add the flour, stirring well, add the mussels and wine, and cover, bring to a low boil over a medium heat.


4. Remove the mussels as they open, using a slotted spoon, and set to one side. Reduce the heat to a medium low heat, and add the potatoes and leeks to the chowder and continue to cook until the potatoes and leeks are tender about 20 to 25 minutes.


5. Remove from the heat and stir in the double cream, season the chowder with the sea salt and pepper and lightly fold the crabmeat and mussels into the chowder, serve right away in warmed soup bowls with nice crusty bread.

http://www.grouprecipes.com/96202/crab-and-mussel-chowder.html

Cheese and Onion Pie

Cheese and onion are old acquaintances and were made to go together. This tasty savory pie is easy to make with shop bought sheets of puff pastry, and is great for lunch, or for dinner with a large tossed salad. It is also one of Maureen’s favourites

Serves: 2 to 4

Time: About 60 minutes if you want to make a good job of it.

• 2, tablespoons olive oil
• 2, large onions, chopped
• 6, ounces grated cheddar cheese
• 1, tablespoon chopped fresh flat-leaf parsley
• 1, teaspoon prepared English mustard
• 2, teaspoons Worcestershire sauce
• 2, eggs, beaten separately
• 2 good pinches of salt and pepper
• 2, sheets puff pastry

Line an oven tray with baking paper and set aside.
Heat the olive oil in a large skillet and sauté the onions over medium heat for 5- 7 minutes, or until golden and soft.
Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
Lay one sheet of pastry on the prepared baking tray.
Place a large spoonful of the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
Lightly brush the border with some of the second beaten egg.
Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
Press and seal the edges well.
Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
Cook a further 20-25 minutes or until pastry is crisp and golden brown.

Szechwan Crispy Beef

In this celebrated Szechwan recipe slender slices of beef are stir-fried for a few minutes, and then stir fried with spicy seasonings. I’ve added carrots and celery cut into matchsticks. At Wilton Lodge for some of the Hanson’s dinner parties we always used to serve a Chinese night once every 2 months or so and this dish always went down a treat (Not for Lord & lady H though)

Serves: 8 as part of a whole dinner celebration
Time: With time and patience, the mulberry leaf becomes satin. With time and patience, the mulberry leaf becomes a silk gown.

You Will Need

1 pound, beef (flank or sirloin steak is good)
2 medium, carrots
1 tablespoon, minced ginger
2 scallions (spring onions, green onions), white parts only
1 tablespoon black sauce (or substitute hoisin sauce)
3 teaspoons chili paste or chili sauce
8 tablespoons peanut (Groundnut) oil
¼ teaspoon salt
1 tablespoon Shao hsing wine *
½ teaspoon sugar
½ teaspoon roasted Szechwan peppercorns**

Method:

Cut the beef across the grain into thin slices less than ¼ inch thick and 2½ to 3 inches long. Wash, peel and julienne the carrots and celery into thin strips about 1/8 of an inch thick and 21/2 to 3 inches long. Mince the ginger and cut the scallion into lengths about 2 ½ inches long, and then into thin shreds.
In a small bowl, combine the black bean sauce and chile paste set to one side, Preheat the wok on a medium high heat for at about 30 seconds. (The wok is ready when you can feel the heat when holding the palm of your hand 2 to 3 inches above the wok's surface).
Add 1 ½ tablespoons of oil to the pre-heated wok, drizzling down the sides. When the oil is hot, add the carrots and celery, stir fry for a couple of minutes, stirring in the salt, do not brown the veg, remove from the wok.
Heat 6 tablespoons of oil in the wok over a medium to high heat, when the oil is hot, add the beef and stir fry for about 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out). Splash the beef with the rice wine or dry sherry during the later stages of cooking.
Push the beef up to the sides and drain all but 2 tablespoons from the wok, add the bean sauce and chili paste or sauce mixture. Stir-fry for a few seconds, and then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots and celery to the wok, stir in the sugar and the roasted Szechwan peppercorn, taste and adjust the seasonings if desired.

* Usually, you shouldn't cook with any wine you wouldn't drink, and you should never ever buy cooking wine in the supermarket. And yet, here I am, telling you to do just that, to buy Chinese shao hsing (or shao xing) wine, for the reason that without it you will certainly not be able to recreate genuine Chinese dishes.
What I buy from my Chinese supermarket is not the sort of shao hsing wine that is matured and mellow but at less than 2 quid a bottle what would you expect, nevertheless it is perfect for cooking and adding a touch of authentic flavour. You can substitute dry sherry in equal amounts for shao hsing wine, but it's not quite the same. Shao hsing keeps forever in the pantry, stored at room temperature.

** How to Roast Szechwan Peppercorns
This simple technique for roasting Sichuan peppercorns will add an interesting flavour to your meals.
Time: 10 to 15 minutes
Method:
Place Szechwan peppercorns in a frying pan on medium-low heat.
Heat peppercorns, shaking pan occasionally, until they begin to darken and become fragrant.
Remove from pan and cool.
When cooled, grind peppercorns with a mortar and pestle, or crush with a rolling pin.
Use as called for in a recipe, or store in a covered jar until needed.

Chopped Greek Salad with Chicken

Chill out! This no-cook dinner is perfect for those sweltering summer nights when the last thing you want to do is turn on your oven, seize your ingredients from the fridge or pantry, chop, and put together a tasty salad, it really is that easy.

Hurry, Dinner is served!
Chicken turns this Greek-inspired salad into a substantial main course.
Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad.
Serve with pita bread and Hummus.

Serves: 4 Time: About 20 to 25 minutes

• 1/3 cup red-wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh dill or oregano or 1 teaspoon dried
• 1-teaspoon garlic powder
• ¼-teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 6 cups chopped cos (romaine) lettuce
• 2 ½ cups chopped cooked chicken (about 12 ounces; see Tip)
• 2 medium tomatoes, chopped
• 1 medium cucumber, peeled, seeded and chopped
• ½ cup finely chopped red onion
• ½ cup sliced ripe black olives
• ½ cup crumbled feta cheese
  

Whisk the vinegar, oil, dill, (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Tip: if you don’t have cooked chicken, poach 1-pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken stock) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

Mediterranean Lamb

This dish is quick to prepare and delicious with either red or green pesto

Serves: 2
Time: 12 minutes

You Will Need,

• 2 lean lamb leg steaks (100g / 3oz each)
• 1 tablespoon, red or green pesto
• 1 whole, tomato sliced
• 1 tablespoon fresh basil, chopped
• 50g (2oz) mozzarella cheese or mature cheddar

Method:

• Place the lamb steaks under a pre-heated grill for 5 minutes each side, turning once
• Half way through the cooking time on the second side brush the pesto onto each steak and top with tomato, basil and mozzarella, continue cooking for the final 2 to 3 minutes
  Serve with a jacket potato and mixed salad

Quick & Easy Prawn (Shrimp) Creole

Quick & Easy Prawn (Shrimp) Creole

Ooh, we just love the Creole cuisine and shrimp Creole must be one of our favourites.
Shrimp Creole is a dish of Louisiana Creole origin (French and Spanish Legacy), consisting of cooked shrimp in a combination of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce, and served over steamed or boiled white rice.
The shrimp may be cooked in the mixture or cooked separately and added at the end.

Other "Creole" dishes may be made by replacing with some other meat or seafood for the shrimp, or leave out the meat completely.

Serves: 4
Time: 15 to 20 minutes.

450g / 1lb, medium sized prawns (shrimps) without shells.

1 teaspoon, olive oil

1 cup onion, chopped

1 cup green pepper, chopped

½ teaspoon dried chillies, crushed

6 cloves garlic, chopped

2 tins, chopped tomatoes

5 cups, cooked long grain rice

Coat a non-stick pan with cooking spray, or wipe a little olive oil with a paper towel. Place over a medium heat until hot. Add the onions, peppers and chillies and garlic and sauté until tender. Add the tomatoes and bring to the boil.
Reduce the heat and simmer uncovered for ten minutes, stirring occasionally. Add the prawns (shrimp), cover and cook for five minutes, or until the prawns turn pink.
Serve on the rice

Pan Fried Chicken with Tomatoes

Pan Fried Chicken with Tomatoes
A nice quick and tasty dish ideal for those with a busy life style

Serves: 2

Time: 15 minutes

You Will Need
2 breasts of chicken
2 tomatoes
4 black olives, pitted
1 crushed garlic clove
Salt and pepper
2 tablespoons olive oil
Basil leaves

Method:
Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
Deseed and finely chop the tomatoes into a bowl, chop the olives into the bowl, add the crushed garlic, seasoning, a few drops of lemon juice and most of the basil leaves, torn up (saving a few for garnish).
Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white, it is cooked. Take care not to overcook, top with the tomato mixture and serve
Serve with potatoes or rice or salad and your choice of fresh vegetables