tag:blogger.com,1999:blog-32646512909637653452024-03-13T20:49:31.256+00:00ONE MAN AND HIS HOBFoodie, father and outdoor guy who spends much of his spare time finding food, cooking food and eating food!One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-3264651290963765345.post-46973518574340549622013-03-03T22:54:00.001+00:002013-03-03T22:54:23.521+00:00LEEK AND STILTON FILO TARTRecipe to follow shortly.... <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMSS4f468j-1kblL4jIF6-UfSWOCyiNIyEhTcL57lGbHZU9SS77AQ_wbzhlwQ-rQVxdQdRz1D6PjLOV2AYpX2-DP67rQfV4pjMIzBvhMBo8K4cTvSkwatewEO8hJTiBKYmc3pXvg4-GJM/s640/blogger-image--1418716530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMSS4f468j-1kblL4jIF6-UfSWOCyiNIyEhTcL57lGbHZU9SS77AQ_wbzhlwQ-rQVxdQdRz1D6PjLOV2AYpX2-DP67rQfV4pjMIzBvhMBo8K4cTvSkwatewEO8hJTiBKYmc3pXvg4-GJM/s640/blogger-image--1418716530.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzeJzp_EqRE6QhjekaKXqxUvgofJEme1dUk04owsbCKmBq3YB4Qzg_jyOGvZiEFldLHU9edM4XDjyEx88qPojwaqiUTLR2fSC8qI-08V9i0ibkrsvQ5rYZkLmu7nQWzUkEdbp3qQNZFtg/s640/blogger-image-247652481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzeJzp_EqRE6QhjekaKXqxUvgofJEme1dUk04owsbCKmBq3YB4Qzg_jyOGvZiEFldLHU9edM4XDjyEx88qPojwaqiUTLR2fSC8qI-08V9i0ibkrsvQ5rYZkLmu7nQWzUkEdbp3qQNZFtg/s640/blogger-image-247652481.jpg" /></a></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com4tag:blogger.com,1999:blog-3264651290963765345.post-50650157886634462292013-03-03T20:54:00.001+00:002013-03-03T20:54:06.340+00:00VENISON & GUINNESS PUDDING <div class="separator" style="clear: both; text-align: center;">
If you like a good hearty meal then this venison suet pudding is for you! </div>
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A tasty alternative to Sunday roast on a chilly afternoon. </div>
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<strong><u>Ingredients</u></strong></div>
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1kg of Venison</div>
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1 large Onion</div>
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3 anchovy fillets</div>
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Fresh chopped herbs (I used lovage and rosemary)</div>
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1 tablespoon of plain flour</div>
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1 can of Guinness (or any beer)</div>
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salt & pepper</div>
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<u>Suet pudding</u></div>
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200g of self raising flour</div>
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100g of suet</div>
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water to bind together</div>
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salt</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0hL7s8aukBm-45cnDYE6jjTlJhRYmO9caSIwZmk2bPz6W8PRsqPb1tn-9Fe8hCXFBa7w9bXDVtLN-G9xRa2O-2qhpalOPHTHuxLwB-4WpkWnVlpABGtabZOValqrAsF1zyjPkDHNaafd/s1600/IMG_3520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0hL7s8aukBm-45cnDYE6jjTlJhRYmO9caSIwZmk2bPz6W8PRsqPb1tn-9Fe8hCXFBa7w9bXDVtLN-G9xRa2O-2qhpalOPHTHuxLwB-4WpkWnVlpABGtabZOValqrAsF1zyjPkDHNaafd/s200/IMG_3520.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipys2YOHgfHN_q_GWuiH676VB8svmNnUQfG0L1N0pfi_iYlgxJli3OlneEnZaTVWG3jRf7yPqwGMj0WxNC4swXd9ZdZXLies8FkjEcGN41eFQw7MriFqU7F6NPxIkFNpnh_4hRdW-4ZWyC/s1600/IMG_3523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipys2YOHgfHN_q_GWuiH676VB8svmNnUQfG0L1N0pfi_iYlgxJli3OlneEnZaTVWG3jRf7yPqwGMj0WxNC4swXd9ZdZXLies8FkjEcGN41eFQw7MriFqU7F6NPxIkFNpnh_4hRdW-4ZWyC/s200/IMG_3523.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKV5KgU7VEBeVBYgr-kjl1lwXmHAZChPlHIAG4Y_ne6SSMhLb_wZePAPoNULWbTfzq186gEn4PqGNB-4_rSFdZSG7trVDir8m8qBAtOWxckjsQ0JsYS_1OLkhWyvjiviXGRZkzKA2_wLdF/s1600/IMG_3524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKV5KgU7VEBeVBYgr-kjl1lwXmHAZChPlHIAG4Y_ne6SSMhLb_wZePAPoNULWbTfzq186gEn4PqGNB-4_rSFdZSG7trVDir8m8qBAtOWxckjsQ0JsYS_1OLkhWyvjiviXGRZkzKA2_wLdF/s200/IMG_3524.JPG" width="150" /></a></div>
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Cut up the venison into large chunks removing any sinew and put into a large mixing bowl.</div>
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Slice the onion into thin pieces and add to the venison.</div>
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Finely chop the herbs and anchovy's and add to the venison </div>
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along with the plain flour.</div>
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Mix with your hands crushing and squeezing to fully combine.</div>
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For the suet pudding, mix the ingredients together in a bowl and add enough water to bind together</div>
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Divide the suet pastry in two allowing 1/3 for the lid and 2/3 for the bottom.</div>
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Roll out the bottom and line the pudding bowl with enough of a overhang to fold over the lid later.</div>
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Fill lined pudding basin with the venison and pour in enough Guinness to just cover the meat.</div>
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Roll out the suet lid, big enough to cover the top and place over the meat.</div>
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Fold the suet base overhang over the lid using a little water to help stick down and seal. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYREZbWscw_K94FI24tVHXErhmFN45a_TOSqseoMnOP0_92mmVs_oaU89Y8L5mNNkPwNdlpZYaTJH3pgp5T5enZQKj3EX4f77Y5CPkHG6IvMhhfZAVUfWnkLr0IJ2RUPVGg3d8rsEZDKcd/s1600/IMG_3532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYREZbWscw_K94FI24tVHXErhmFN45a_TOSqseoMnOP0_92mmVs_oaU89Y8L5mNNkPwNdlpZYaTJH3pgp5T5enZQKj3EX4f77Y5CPkHG6IvMhhfZAVUfWnkLr0IJ2RUPVGg3d8rsEZDKcd/s200/IMG_3532.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1u3x742iunD-G3KgAQWFHKxSTorMLfyLx9Zkw_Fcy6LQdGsCxvq3WRpD-i1CXbCGJsmwV2g1AkPraYigf-VPrbIpyHv3w0SpME9Fj-ERfFrl4S8hq0_4ia7CM_HtMQJV-8-wkpGg3GUc8/s1600/IMG_3533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1u3x742iunD-G3KgAQWFHKxSTorMLfyLx9Zkw_Fcy6LQdGsCxvq3WRpD-i1CXbCGJsmwV2g1AkPraYigf-VPrbIpyHv3w0SpME9Fj-ERfFrl4S8hq0_4ia7CM_HtMQJV-8-wkpGg3GUc8/s200/IMG_3533.JPG" width="200" /></a></div>
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Cover with some grease-proof paper and secure with string.</div>
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Leave enough length in the string to make a handle.</div>
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Place into a steamer and steam for 4 hours.</div>
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After 4 hours</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje12cFS3x7P8rvAvjUbQBaPkWBs8bG4Av6ZhyphenhyphenddhhSnNWR8CoTs3VHYJo353w0lyh746dQWldL-2g2s05uTi_3XnibFD0h9oimmHzXKKHkZWN8CTZkDqfRRqWhlUvhFZfZExZEdxTdFiVv/s1600/IMG_3538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje12cFS3x7P8rvAvjUbQBaPkWBs8bG4Av6ZhyphenhyphenddhhSnNWR8CoTs3VHYJo353w0lyh746dQWldL-2g2s05uTi_3XnibFD0h9oimmHzXKKHkZWN8CTZkDqfRRqWhlUvhFZfZExZEdxTdFiVv/s320/IMG_3538.JPG" width="320" /></a></div>
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Turn out on to a serving plate and take to the table. </div>
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Serve with carrots, curly kale, mash potato and dollop of dijon mustard</div>
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And a glass of Guinness - optional :)</div>
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One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com4tag:blogger.com,1999:blog-3264651290963765345.post-26626036928804704232013-03-03T16:10:00.001+00:002013-03-03T20:55:10.970+00:00CHOCOLATE & PISTACHIO TART<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIyhqwajghDM4-fY7zzn42ZBEZmanFmpv9BU0rnuPovJ9H8yXo17ZhiyDDXFkHBnSi-HZEC-sg8X5iESkX0OSD3fna5e2W3B2241OrONhl9yQ_-2h5A_62ZtId7U1evvOuTOpe7ARxsdF/s1600/cholocate+tart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIyhqwajghDM4-fY7zzn42ZBEZmanFmpv9BU0rnuPovJ9H8yXo17ZhiyDDXFkHBnSi-HZEC-sg8X5iESkX0OSD3fna5e2W3B2241OrONhl9yQ_-2h5A_62ZtId7U1evvOuTOpe7ARxsdF/s400/cholocate+tart.JPG" width="400" /></a></div>
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Baker junior cooked up this delicous chocolate treat from the <a href="http://www.popina.co.uk/book-of-baking.php" target="_blank">Popina Book of baking</a>, a fabulous book that you simply must buy, full of sweet and savoury bakes to suit every taste. <br />
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This rich but not sickly pud is one of many recipes we have tried from the book and one that turned out to be a real hit at the local high school.<br />
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<br />One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com4tag:blogger.com,1999:blog-3264651290963765345.post-51284969598787259382012-11-11T18:54:00.001+00:002012-11-12T17:37:17.788+00:00WHAT TO DO WITH CELERIAC?!<div class="separator" style="clear: both; text-align: center;">
Similar in taste and texture to parsnip but with a prominent flavour of celery, many</div>
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of us are unsure what to do with them which is a shame when they are so easy to grow.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn__TeXDGgcThOJvdtNd-YilQ9ELfZi-fnCZutQRJoevwiONEWDkeYHL87o7cHYXY8w48URkI3_8WME52vHRP_7eeC4cYEZD-N5huVzb7e0prRHQkZMkhXNroq-WmUIKhDMwNbS6Ybx6Cq/s1600/celeriac+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn__TeXDGgcThOJvdtNd-YilQ9ELfZi-fnCZutQRJoevwiONEWDkeYHL87o7cHYXY8w48URkI3_8WME52vHRP_7eeC4cYEZD-N5huVzb7e0prRHQkZMkhXNroq-WmUIKhDMwNbS6Ybx6Cq/s320/celeriac+1.JPG" width="320" /></a></div>
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Celeriac can be cooked and mashed with potato, diced and added to stews and soups, </div>
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chipped or roasted like a spud or grated in coleslaw.</div>
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Here however, I have made a cheesy gratin with poppy seeds and roasted pumpkin that you can </div>
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eat on its own or as a side dish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6Yl-zPgXWb4PIkgrM33JmEp1f0Z27c7WDSR5mQnGfqH-aQ4Sjn2JXcEFyvz4RFvgSLZaYkbVCdtZhN1yTO5ybEAa0dpAYZJbZLN8AeJxdmIzEyvjY14_ILY05CVHuXpIFwPEvR1aZxC2/s1600/celariac.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6Yl-zPgXWb4PIkgrM33JmEp1f0Z27c7WDSR5mQnGfqH-aQ4Sjn2JXcEFyvz4RFvgSLZaYkbVCdtZhN1yTO5ybEAa0dpAYZJbZLN8AeJxdmIzEyvjY14_ILY05CVHuXpIFwPEvR1aZxC2/s320/celariac.JPG" width="320" /></a></div>
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<strong>Ingredients</strong></div>
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One Celeriac - peeled, quartered and thinly sliced</div>
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1 tsp chopped chili</div>
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1 tsp poppy seeds</div>
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1 tbsp cream cheese</div>
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250ml single cream</div>
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Roast pumpkin (optional)</div>
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Grated Cheddar for topping</div>
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Olive oil</div>
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Salt & Pepper</div>
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Warm the olive oil in a large frying pan, add the chili and let it sizzle for a few seconds.</div>
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Add the sliced celeriac and salt and pepper and fry for about 5 minutes turning regularly.</div>
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Add the poppy seeds and the cream cheese and continue to stir carefully until the</div>
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cheese has melted.</div>
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Stir in the single cream and bring to a gentle bubble before tipping into a gratin dish. </div>
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Place into a preheated oven (180 degrees) for about half an hour.</div>
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Five minutes before the end, grate on a generous helping of Cheddar cheese </div>
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and place back in the oven to melt.</div>
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(We also added some left over roast pumpkin which was a delicious addition but you can leave this out) </div>
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<em><strong>Absolutely delicious</strong></em></div>
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So next time you walk passed them in the supermarket, drop one into your trolley </div>
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and have a go at this!</div>
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One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com1tag:blogger.com,1999:blog-3264651290963765345.post-31125847627470804852012-10-22T08:58:00.000+01:002012-10-22T08:58:18.772+01:00GAME ON AT AUTUMN FEASTAnother fabulous evening at Baker & Baker, courtesy of Mark David of <a href="http://www.cookingexperience.co.uk/">The Cookery Exerience</a><br />
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Once again, Mark gave a fun and informative demonstration on our three oven Aga, showing just how versatile this iconic range is.<br />
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With a ‘Game’ theme, the evenings recipes included partridge, pheasant, pidgeon and rabbit as well as the classic apple crumble and other autumn dishes using seasonal produce. <br />
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<em>‘Thank you again for a lovely evening. Can’t wait for the next!’ Miss K</em><br />
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<em>‘Thank you for a lovely evening. Superb venue with a very engaging chef who took the time to explain the finer details. Recommend to all. See you in November!’ Mrs W </em><br />
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<em>‘Great night tonight at Baker & Baker food demo.’ Mrs H </em><br />
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<em>‘I have to say I had a really great time last night at your food demo. I didn’t even realise I liked game or dare I say it……rabbit! Our rabbit ran away a few months back so hope the one I ate last night wasn’t white and fluffy! Anyway just wanted to say thanks for such a lovely time and look forward to your next one on November 28th.’ Mrs S</em><br />
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One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com2tag:blogger.com,1999:blog-3264651290963765345.post-451174711001717062012-10-21T22:05:00.001+01:002012-10-21T22:13:26.282+01:00SPICY BUNNY BURGERS WITH SUN DRIED TOMATO MAYO<div class="separator" style="clear: both; text-align: center;">
Best burgers ever or so my sons says, and I have to agree!</div>
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Made with rabbit shot and prepared by my own fair hands but </div>
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you can buy yours from your local butcher for around £4 each.</div>
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Pile high with salad, cheese, home-made tomato sauce in a freshly baked bun </div>
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and serve with home made chips</div>
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<b>Ingredients</b></div>
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1 Rabbit (once boned, about 600g)<br />
300g of pork belly (optional)<br />
1 onion (chopped)<br />
Free herbs (rosemary,chive,thyme,marjoram or any you have) chopped<br />
1 chopped chilli<br />
Salt & Pepper<br />
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<b>Tomato mayonnaise</b><br />
2 tablespoons of mayonnaise<br />
3 Sun dried tomatoes<br />
1 teaspoon of tomato puree<br />
dash of Tabasco sauce (optional)<br />
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<b>To Dress</b><br />
Tomato<br />
Salad leaves<br />
Gherkin<br />
radish<br />
red onion<br />
Cheese<br />
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First, skin and bone out your rabbit (or buy ready prepared from your butcher) <br />
along with the pork belly to add some fat to an otherwise very lean meat.<br />
This will make the burger moist and more flavour but can be left<br />
out for a healthier option.<br />
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Mince the meat together in a Kenwood mixer with attachment </div>
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or similar gadget.</div>
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Bind the mincemeat, herbs, chilli, salt and pepper together and make into good sized burgers.</div>
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Do this by taking the meat and rolling into a ball roughly the size of a peach.<br />
Press flat between your hands and lay on a board.<br />
Shape the edges round while flat if required.</div>
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Fry the burgers on a high heat for about 3 to 4 minutes a side.</div>
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Once you turn the burger put the cheese on top</div>
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so it can melt while the second side cooks</div>
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We made fresh bread rolls with dough from our superb bread maker.</div>
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A Panasonic that we've had for over two years now and couldn't do without.</div>
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I can count on my hand the number of times we have bought bread since buying it.<br />
These were made with wholemeal flour and were delicious with the rabbit.</div>
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For the spicy tomato mayonnaise</div>
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simple chop the sun dried tomatoes,</div>
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add to the mayonnaise along with the</div>
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tomato puree and Tabasco sauce and mix together.</div>
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Build your burger.</div>
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Start with the salad, red onion and tomato,</div>
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then the spice mayonnaise and burger,</div>
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topped off with the Gherkin and sliced radish</div>
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Dig in!</div>
One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com4tag:blogger.com,1999:blog-3264651290963765345.post-56693948460809528802012-06-10T09:23:00.001+01:002012-06-10T09:36:46.342+01:00SMOKED MACKEREL, LENTIL & ASPARAGUS SALAD<div class="separator" style="clear: both; text-align: center;">
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Smoke mackerel is dead cheap, versatile and incredibly flavoursome</div>
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and we usually have a pack in the freezer on standby.</div>
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Perfect in pasta, I often make a mackerel carbonara which I will add to the blog soon.</div>
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In a sandwich with lashings of mayo or in crunchy salads like this lentil one.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySoRpCa9oITgaOZB5I8u-Qf4adI0e2CAtnycvK0nB25a-4_xJ2AtyW7X36GTjxTPBMXZRnp47ATg1O4zIN8tg33PJz8uqC_4hfe6fpsTZbW-zi5dtysc2RTE7mLpuNeL1ST31m96Z1vSK/s640/blogger-image-1677140070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySoRpCa9oITgaOZB5I8u-Qf4adI0e2CAtnycvK0nB25a-4_xJ2AtyW7X36GTjxTPBMXZRnp47ATg1O4zIN8tg33PJz8uqC_4hfe6fpsTZbW-zi5dtysc2RTE7mLpuNeL1ST31m96Z1vSK/s640/blogger-image-1677140070.jpg" /></a></div>
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<b>The Salad</b></div>
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2 smoked mackerel fillets</div>
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6-8 asparagus - blanched </div>
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1 red onion - sliced</div>
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1 tin of green lentils - rinsed</div>
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2 handfuls of rocket leaves</div>
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1 tomato - sliced</div>
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2 free range eggs </div>
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<b>The French dressing </b></div>
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1 tbsp olive oil, </div>
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1/2 lemon juice </div>
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1tsp Dijon</div>
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Pinch of sugar</div>
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<b>Serves 2</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-mr6phtiaUKfOIlo5LMPxsWz4cvyhBKpZlwXmcJwh9CHOrah-1VcxZNBPxGI2Y8mteKTiQqIzq_Z8U5HS_zhj7vZZLoH9L-WKoncckF4DbyjiPI2COG7evEbIU9DRlorU3Xq4bwabC00/s640/blogger-image-334360342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-mr6phtiaUKfOIlo5LMPxsWz4cvyhBKpZlwXmcJwh9CHOrah-1VcxZNBPxGI2Y8mteKTiQqIzq_Z8U5HS_zhj7vZZLoH9L-WKoncckF4DbyjiPI2COG7evEbIU9DRlorU3Xq4bwabC00/s640/blogger-image-334360342.jpg" /></a></div>
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Cook the asparagus for 3-4 minutes and plunge straight into cold water.</div>
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Boil the eggs for 5 minutes and again plunge into cold water.</div>
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In the meantime, skin the mackerel removing any large pin bones and</div>
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break up in to large pieces.</div>
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Slice the onion and the tomato and throw into a mixing bowl along with the lentils, </div>
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asparagus, rocket and mackerel.</div>
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<b>To make the dressing</b></div>
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<b><br /></b></div>
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Put the Dijon mustard into a small bowl and spoon on the olive oil a little at a time,</div>
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stirring well to combine before you add more.</div>
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When all the oil is combined add the lemon juice and sugar.</div>
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Stir and leave to sit for a few minutes to allow the sugar to dissolve.</div>
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Drizzle the dressing over the prepared salad and toss</div>
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Serve the salad onto two plates, half the eggs and place them on the top</div>
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</div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com2tag:blogger.com,1999:blog-3264651290963765345.post-12225542022898015672012-06-09T19:27:00.001+01:002012-06-17T17:29:19.779+01:00PORK TENDERLOIN, CHORIZO SAUSAGE & BEAN STEW<div class="separator" style="clear: both; text-align: center;">This recipe uses an <b>organic, free range</b> pork tenderloin. </div><div class="separator" style="clear: both; text-align: center;">I cooked this slightly pink which is fine just as long as you are using good quality pork.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A8CjPJHbhoJ3SSXCrU07_yrGCdHVBEMydvuC4VhYXKc0C-bGA-QMvDQutpgEzs2z6gy6howvPQqqONH_4Z_4yU1dF1HFNwlCuWtUsLRh7YUSSaMegxsGLSvxGpylrBKrvMMwOKJJSGzx/s640/blogger-image-1749688732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A8CjPJHbhoJ3SSXCrU07_yrGCdHVBEMydvuC4VhYXKc0C-bGA-QMvDQutpgEzs2z6gy6howvPQqqONH_4Z_4yU1dF1HFNwlCuWtUsLRh7YUSSaMegxsGLSvxGpylrBKrvMMwOKJJSGzx/s640/blogger-image-1749688732.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0jLO7-Ojc7stDbGtAVvI7eH7odB8XFDjU8N4RIn7cuNkdv4aaXncYFEhWGPR5TAy81e0NuWhWv2ITsoWv_O7mxrHmGv9xadLpkTxp-I_gzY4vS0LQnqkiE9JonWhpdfQwAgGL-LWHiVs/s640/blogger-image--2112294469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0jLO7-Ojc7stDbGtAVvI7eH7odB8XFDjU8N4RIn7cuNkdv4aaXncYFEhWGPR5TAy81e0NuWhWv2ITsoWv_O7mxrHmGv9xadLpkTxp-I_gzY4vS0LQnqkiE9JonWhpdfQwAgGL-LWHiVs/s640/blogger-image--2112294469.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pork tenderloin</div><div class="separator" style="clear: both; text-align: center;">6 chorizo sausages </div><div class="separator" style="clear: both; text-align: center;">2 tins of beans (flageolet & cannelloni)</div><div class="separator" style="clear: both; text-align: center;">2 sticks of celery - sliced</div><div class="separator" style="clear: both; text-align: center;">1 red pepper - sliced</div><div class="separator" style="clear: both; text-align: center;">1 yellow pepper - sliced</div><div class="separator" style="clear: both; text-align: center;">1 onion - sliced</div><div class="separator" style="clear: both; text-align: center;">3 cloves garlic - chopped</div><div class="separator" style="clear: both; text-align: center;">4 ripe tomatoes - chopped </div><div class="separator" style="clear: both; text-align: center;">lovage </div><div class="separator" style="clear: both; text-align: center;">tomato puree</div><div class="separator" style="clear: both; text-align: center;">paprika</div><div class="separator" style="clear: both; text-align: center;">pinch of chilli powder</div><div class="separator" style="clear: both; text-align: center;">salt & pepper</div><div class="separator" style="clear: both; text-align: center;">200ml water</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cut the sausages in to large chunks and fry </div><div class="separator" style="clear: both; text-align: center;">When brown on all over, put to one side</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevho9BGOPuVWo51tpRNU3BHoLQGy2KFHS3ePJ5FmpcroTBFESXkzzbfc14AKDs7Bqg1twubQAK5a0BoDeO2-pxkFXO2S3vM6lVSl_9doJgvzxvld2MtJ3VB8kGcN2qhXih6hipaZIfaOq/s640/blogger-image--1486712230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevho9BGOPuVWo51tpRNU3BHoLQGy2KFHS3ePJ5FmpcroTBFESXkzzbfc14AKDs7Bqg1twubQAK5a0BoDeO2-pxkFXO2S3vM6lVSl_9doJgvzxvld2MtJ3VB8kGcN2qhXih6hipaZIfaOq/s640/blogger-image--1486712230.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksEYwoxl7cR_zl-dzKCqPSlyYkXNmtHCT0MQcA84Je8yYHGVMyZoY0HGgTvPbrOcG_b0WOP6L4cZwT82_Rr2Jner5MZtm11LhZ8gWCeO9s5Xs85pvZy7NwCp_2qv0xOmMEGilqMsP9m1H/s640/blogger-image-289095393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksEYwoxl7cR_zl-dzKCqPSlyYkXNmtHCT0MQcA84Je8yYHGVMyZoY0HGgTvPbrOcG_b0WOP6L4cZwT82_Rr2Jner5MZtm11LhZ8gWCeO9s5Xs85pvZy7NwCp_2qv0xOmMEGilqMsP9m1H/s200/blogger-image-289095393.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLC2L6WeYYhv8aUV4BFCXj34G40_Ds8y0PkeCgCzo2wDq91MPg1E4UbuaPv1rcN4Z7S6zoocGukR4UUgL5iaNBaQUeA-MFNXDw1BE5tlaG-YC8nptQ8VW9iQV08Q5WsAwoq3cfRs6poKM/s640/blogger-image--1188366407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLC2L6WeYYhv8aUV4BFCXj34G40_Ds8y0PkeCgCzo2wDq91MPg1E4UbuaPv1rcN4Z7S6zoocGukR4UUgL5iaNBaQUeA-MFNXDw1BE5tlaG-YC8nptQ8VW9iQV08Q5WsAwoq3cfRs6poKM/s200/blogger-image--1188366407.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Using the same frying pan, add the peppers, celery, garlic, onion, tomatoes and lovage </div><div class="separator" style="clear: both; text-align: center;">and fry for a few minutes until softened.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Rinse the beans and add to the vegetables with the chorizo sausage.</div><div class="separator" style="clear: both; text-align: center;">Squeeze in a good desert spoon of tomato puree and stir in, continue to fry for a few more minutes.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2H_BEzIR3z9ubkSxJowCsBmEYLvE9v0ULeybtf4u_QvmD3cno4EMTIj_OKMIOMLp0I5o5q70H6kANlDR-_JbLeK_534H5WmB7qhyOIwMUBAcbJC6-sg-LkTemeLggZy7DKJOKe1q7T0uX/s640/blogger-image-1308080799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2H_BEzIR3z9ubkSxJowCsBmEYLvE9v0ULeybtf4u_QvmD3cno4EMTIj_OKMIOMLp0I5o5q70H6kANlDR-_JbLeK_534H5WmB7qhyOIwMUBAcbJC6-sg-LkTemeLggZy7DKJOKe1q7T0uX/s200/blogger-image-1308080799.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaBXuD7lgYBU4dZpHIZGvq90f6Yqg7x6Ulczo80hRlw5lbZQk-0yT3sxlxz1uwWERL-8BBLGe2gGMkUdjJOZILExdKM9u8P4qI4oKAMBBwP6hhpXxwknJigw9OWrkIy7ds8g5menuZLx4/s640/blogger-image-297678410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaBXuD7lgYBU4dZpHIZGvq90f6Yqg7x6Ulczo80hRlw5lbZQk-0yT3sxlxz1uwWERL-8BBLGe2gGMkUdjJOZILExdKM9u8P4qI4oKAMBBwP6hhpXxwknJigw9OWrkIy7ds8g5menuZLx4/s200/blogger-image-297678410.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Add the water, stir the pot and cover with a lid.</div><div class="separator" style="clear: both; text-align: center;">Simmer for 15 minutes</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWQiXkst7Q6qUw-yh9fIL0to6E050rN_0qex5q1H796KLADv-DN4ETwgl0vfPWETgROhdnl78eDlOP5kDmkrj7mtMxGwzzx_RT0rV4YEo-yoXKrZEAwoyFetrGIrvM3fgy67JjQP5aNyp/s640/blogger-image--717961223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWQiXkst7Q6qUw-yh9fIL0to6E050rN_0qex5q1H796KLADv-DN4ETwgl0vfPWETgROhdnl78eDlOP5kDmkrj7mtMxGwzzx_RT0rV4YEo-yoXKrZEAwoyFetrGIrvM3fgy67JjQP5aNyp/s640/blogger-image--717961223.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In the meantime, prepare the tenderloin by lightly coating with the paprika and chilli powder and </div><div class="separator" style="clear: both; text-align: center;">fry off in a hot pan to brown the outside. </div><div class="separator" style="clear: both; text-align: center;">Place in a preheated oven at 180 degrees for 5-10 minutes until core temperature is 60 degrees.</div><div class="separator" style="clear: both; text-align: center;">If you prefer your pork well done, then cook for 20 minutes until the core temperature is 70 degrees. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZYlvDXHhOsA51kDs_A6nIBonsrq8xm9a0lW6Xj2GF1Qk7dqe_sS0rjtGtO94TqymEGcNPE1eOJ4qXJHJAVW-PTG3h97upOgdkO-v4eZUGLlUGtTccwXulEZfO_u12xrQ7VYgSCjzz0Xu/s640/blogger-image--1263871826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZYlvDXHhOsA51kDs_A6nIBonsrq8xm9a0lW6Xj2GF1Qk7dqe_sS0rjtGtO94TqymEGcNPE1eOJ4qXJHJAVW-PTG3h97upOgdkO-v4eZUGLlUGtTccwXulEZfO_u12xrQ7VYgSCjzz0Xu/s640/blogger-image--1263871826.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Thickly slice the tenderloin</div><div class="separator" style="clear: both; text-align: center;">Spoon the sausage and bean stew on to a plate and place the sliced meat on top</div><div class="separator" style="clear: both; text-align: center;">Serve with green beans or curly kale</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvF_ipjSlLNOXud0ktQa2OJm-0jLC5KuB-H3mXGts7Usi_fsEBTPNKxWZOJEGmInyaMgchqzPs4k9mvU4RUJEjaBibtpJD3DW9in0ljtSoQDMaUylYWhQqfvEHnZsFBQrHA3gpluJfy-Z/s640/blogger-image-1264204674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvF_ipjSlLNOXud0ktQa2OJm-0jLC5KuB-H3mXGts7Usi_fsEBTPNKxWZOJEGmInyaMgchqzPs4k9mvU4RUJEjaBibtpJD3DW9in0ljtSoQDMaUylYWhQqfvEHnZsFBQrHA3gpluJfy-Z/s320/blogger-image-1264204674.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQuHuPxbUo7m6cUZglJMlxG4hCKz8rL0jlPLug0cgsL1-zeNoJi1uHkl6fzCpCdmGlvtDQG6QHpowdQGIaQTLGvTNQH7NICxthyphenhyphensH8W9z1tZ9S-0gv1VeY9CrX3lirqrRlTUryLif5xsN/s640/blogger-image-1814975473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQuHuPxbUo7m6cUZglJMlxG4hCKz8rL0jlPLug0cgsL1-zeNoJi1uHkl6fzCpCdmGlvtDQG6QHpowdQGIaQTLGvTNQH7NICxthyphenhyphensH8W9z1tZ9S-0gv1VeY9CrX3lirqrRlTUryLif5xsN/s400/blogger-image-1814975473.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com0tag:blogger.com,1999:blog-3264651290963765345.post-25792377729013972282012-06-08T20:10:00.001+01:002012-06-10T08:47:43.482+01:00MUST TRY FISH PIE<br />
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A <b>fish pie</b> to die for, hence the 'must try' title.</div>
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One helping just isn't enough!</div>
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You know me by now, I will always recommend you use the best ingredients and in this case, your local </div>
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fish mongers. We are lucky enough to have Mr Turner but if your only option is the supermarket,</div>
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make sure it's as fresh as possible; it will make all the difference.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIfj5xw6W7afvARsPFBwpyGfwR6pWwoHL56DNvfWxafDpH4ZcXlJYe77t2-dOOGtaqiFeIoe-IrUflxjPTOAHMxJv6G76txasR7tBT6ZwL3806MIekIsYil8yTHli4oyF-CXn2U-WFHg0/s640/blogger-image-1298239502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIfj5xw6W7afvARsPFBwpyGfwR6pWwoHL56DNvfWxafDpH4ZcXlJYe77t2-dOOGtaqiFeIoe-IrUflxjPTOAHMxJv6G76txasR7tBT6ZwL3806MIekIsYil8yTHli4oyF-CXn2U-WFHg0/s640/blogger-image-1298239502.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgFlqJCr38CH7QnlKqX0UcnIni3YVEUZ1SmnAiFXLoErcmfqsaIIQ8umkTlBkqZF_h-FxmlSF9MgGvXfLW-NN8MKu51X4mwm0F90RQuFGVMJnDZSIcNyJnfAEhO8LRl3KN7dDvAewPSyJ/s640/blogger-image-1425085512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgFlqJCr38CH7QnlKqX0UcnIni3YVEUZ1SmnAiFXLoErcmfqsaIIQ8umkTlBkqZF_h-FxmlSF9MgGvXfLW-NN8MKu51X4mwm0F90RQuFGVMJnDZSIcNyJnfAEhO8LRl3KN7dDvAewPSyJ/s640/blogger-image-1425085512.jpg" /></a></div>
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<b>Ingredients</b></div>
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250g salmon</div>
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250g smoked haddock</div>
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150g cod</div>
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100g peeled prawns</div>
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3 soft boiled eggs</div>
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750g potatoes - cooked and mashed with 40g of butter and a grating of nutmeg</div>
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Half glass white wine (optional)</div>
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300ml water</div>
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200ml milk</div>
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75g Parmesan</div>
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Salt & Pepper</div>
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<b>Sauce</b></div>
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75g butter</div>
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75g plain flour</div>
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100ml double cream</div>
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<b>Serves 6</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5PoCCxhqCJJuuE636bV28YJBnAvExhsHT0wtN9f_H3Cp2NXOmf6nNBQV0XhnMFEE4qw7kNfpDmjAv2mqdLD6BWPZQGi37iWV8WexOYQ_Sf6LJkm7fSBEoWFdvlfUj42VNZJEuQJoDv-N/s640/blogger-image--1541324162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH5PoCCxhqCJJuuE636bV28YJBnAvExhsHT0wtN9f_H3Cp2NXOmf6nNBQV0XhnMFEE4qw7kNfpDmjAv2mqdLD6BWPZQGi37iWV8WexOYQ_Sf6LJkm7fSBEoWFdvlfUj42VNZJEuQJoDv-N/s640/blogger-image--1541324162.jpg" /></a></div>
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Poach the fish for 10 minutes in a saute pan with a lid.</div>
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Do this by simmering on a low heat in the milk, water and white wine </div>
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Take off the heat and allow to cool for 5 minutes </div>
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Remove the fish from the saute pan onto a plate and allow to cool further.</div>
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<b>Save the liqueur , you will need this for the sauce.</b></div>
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When the fish is cold enough to handle, flake, removing the skin and bones.</div>
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Place the flaked fish in a deep baking dish 30cm x 40cm and scatter over the prawns</div>
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Grate over half of the Parmesan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBzb0-gmSkFZOUurNcv3eiRwY0K4hkLKWwpFJCUfz6VUz2Vdx-sDI_9s-cU0w9DySgcDx1pGsy9FJHbEu4ZPHAcyjQTh6lU8hXWMHwWB612MGK9wONNg2Y_Mz476PEIj6LZy5fRQa-E8K/s640/blogger-image--1769800225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBzb0-gmSkFZOUurNcv3eiRwY0K4hkLKWwpFJCUfz6VUz2Vdx-sDI_9s-cU0w9DySgcDx1pGsy9FJHbEu4ZPHAcyjQTh6lU8hXWMHwWB612MGK9wONNg2Y_Mz476PEIj6LZy5fRQa-E8K/s200/blogger-image--1769800225.jpg" width="200" /></a></div>
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Soft boil three eggs for 5 minutes and plunge into cold water (to stop the egg cooking any more)</div>
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Quarter and lay on top of the fish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgep_5eqSS6d1L6n1HrY95iHdMOolNOB4XyLkV8j0kVTGiv2Tbycjata6pSi6GZomJ4icjO4JbYU6L0Ii1EpDEkgmEKi9hvoaALQy3FVI6ZzqtRAVwqQSRuUBYms2siazivzKWGBf_qZsXP/s640/blogger-image-295885403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgep_5eqSS6d1L6n1HrY95iHdMOolNOB4XyLkV8j0kVTGiv2Tbycjata6pSi6GZomJ4icjO4JbYU6L0Ii1EpDEkgmEKi9hvoaALQy3FVI6ZzqtRAVwqQSRuUBYms2siazivzKWGBf_qZsXP/s200/blogger-image-295885403.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnltXesx8pXO87pmaIACUnr7oEWSphYTNyGUvhnPNVRRJPTxhwmj0ItBPsT0CgFc0PXIK0fZfvy4mvhALvBzn4S44lsj4L8SfSp7eUswtpY7swrx9EYC0QMg5LwVgyHfIFeaJuKCWa_vK-/s640/blogger-image-1912658964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnltXesx8pXO87pmaIACUnr7oEWSphYTNyGUvhnPNVRRJPTxhwmj0ItBPsT0CgFc0PXIK0fZfvy4mvhALvBzn4S44lsj4L8SfSp7eUswtpY7swrx9EYC0QMg5LwVgyHfIFeaJuKCWa_vK-/s200/blogger-image-1912658964.jpg" width="150" /></a></div>
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Now for the sauce....</div>
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Melt the butter in a saucepan, add the flour and allow to cook on a medium heat while stirring.</div>
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Add the liqueur from the fish, a little at a time, stirring until combined before you add more.</div>
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Add a little water if the sauce is too thick - it should be thick enough to coat the back of the spoon</div>
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Remove from the heat and stir in the cream </div>
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Pour evenly over the fish and egg</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZawXcdO4Sg9E9YShJXCjgox_dK9jBh6oYFvNF800qrVklUFK0HaGt_rgzUwVNJsnWhISj7pmLVWzDfgLZyvAGiKmqpvI-xWrm2HxdrZ5dyCnBZ9WXuiStKukeVshHKG9Xe17SRXpXnJ6/s640/blogger-image--344573726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZawXcdO4Sg9E9YShJXCjgox_dK9jBh6oYFvNF800qrVklUFK0HaGt_rgzUwVNJsnWhISj7pmLVWzDfgLZyvAGiKmqpvI-xWrm2HxdrZ5dyCnBZ9WXuiStKukeVshHKG9Xe17SRXpXnJ6/s640/blogger-image--344573726.jpg" /></a></div>
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Fork over the prepared mash potato and grate on the rest of the Parmesan</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBLr2CmFQT_xmLN-m3ISKgb4skNkzfaj9Biwze3g_no8VgBzuBZ5OywZ4oVeI2oKu5XmgV6v-aJkLsrnsZ0kinvVUSx5b7Sb-sr4G8I58XwndfoDNhUClRtHqdnDUShY2L16F9UgwMkSe/s640/blogger-image-684186608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBLr2CmFQT_xmLN-m3ISKgb4skNkzfaj9Biwze3g_no8VgBzuBZ5OywZ4oVeI2oKu5XmgV6v-aJkLsrnsZ0kinvVUSx5b7Sb-sr4G8I58XwndfoDNhUClRtHqdnDUShY2L16F9UgwMkSe/s320/blogger-image-684186608.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy8pNddERfLXmId6I5vS7I1DwRkdkCYb9-KzJtasMfUR2q4n_FIbm4ItVE_5NVoYXpaUGj3Rn2EGOVjUFrM95ToQKCnt_w2qar-zh24KYMByEru0gMI8AMTB1MBNMWbwrJdl3Su7wl8kk/s640/blogger-image-1159510802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy8pNddERfLXmId6I5vS7I1DwRkdkCYb9-KzJtasMfUR2q4n_FIbm4ItVE_5NVoYXpaUGj3Rn2EGOVjUFrM95ToQKCnt_w2qar-zh24KYMByEru0gMI8AMTB1MBNMWbwrJdl3Su7wl8kk/s320/blogger-image-1159510802.jpg" width="320" /></a></div>
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Bake in the oven for half an hour at 190 degrees or until the top is golden brown and the sauce </div>
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is bubbling up, as shown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBl2XwVRYnSWQgPBxNzNHsrcsSaNT60QeLBT1wtQPRFrgB9FXxOSP0s7CVZX2m4drKeDBJmQ957GJsQ4CZMOVp4nD5yD8kW6AhSlU9JG1q_8FHtJ2_RYbY6Qh5cH2ed66xOdmkmBjE6wu/s640/blogger-image-1785469274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBl2XwVRYnSWQgPBxNzNHsrcsSaNT60QeLBT1wtQPRFrgB9FXxOSP0s7CVZX2m4drKeDBJmQ957GJsQ4CZMOVp4nD5yD8kW6AhSlU9JG1q_8FHtJ2_RYbY6Qh5cH2ed66xOdmkmBjE6wu/s640/blogger-image-1785469274.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQTcOHOnduxvkaWMpZk0sCzE12fOQvzBvphD1hKO4RB4RcUvfT_H-G5QSkXU_kfQ2HC7nQAyjoSvD4SolVu-r4fNs_I0DvUjPAqxITqzC7cXe246Al45bT8j1CQd2MBLCT6ruuBFGIq2f/s640/blogger-image--670689664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQTcOHOnduxvkaWMpZk0sCzE12fOQvzBvphD1hKO4RB4RcUvfT_H-G5QSkXU_kfQ2HC7nQAyjoSvD4SolVu-r4fNs_I0DvUjPAqxITqzC7cXe246Al45bT8j1CQd2MBLCT6ruuBFGIq2f/s640/blogger-image--670689664.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmoWLc8D9wRvdrcETdq6jlEnNZUrsfyFXK4RjmAa9N6RJrGckO9ucgNQkH5A0CNgzBDzlayGj2h0T9XtPXGkj64OkTwnRWU7tS36ILsW4rQ9GqDlt2gwqc-dTTkImwzA0qDdZrlcFG3bd/s640/blogger-image--963784898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmoWLc8D9wRvdrcETdq6jlEnNZUrsfyFXK4RjmAa9N6RJrGckO9ucgNQkH5A0CNgzBDzlayGj2h0T9XtPXGkj64OkTwnRWU7tS36ILsW4rQ9GqDlt2gwqc-dTTkImwzA0qDdZrlcFG3bd/s640/blogger-image--963784898.jpg" /></a></div>
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Serve with green beans or vegetables of your choice.</div>
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</div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com4tag:blogger.com,1999:blog-3264651290963765345.post-61683636447991524712012-06-05T21:50:00.001+01:002012-06-08T19:06:12.872+01:00BANK HOLIDAY BAKING<div class="separator" style="clear: both; text-align: center;">
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<strong>Banoffee Pie & Bread Pudding for the Queens Jubilee weekend</strong></div>
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Not ground breaking but great for using up left overs</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iZ7Ah6Aq-9TDJMrcSH8WLCJwlRH3k_qq5miHjlCPZq3FVsdqoqafARu8i-qtfo_w9N8EneUwZDmvcYALizc8MVooMeZsOf__AO39iLnJCWMVtrlvotwlfnwX0CjQgy0z1BKP-3NJW_1K/s1600/banoffee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iZ7Ah6Aq-9TDJMrcSH8WLCJwlRH3k_qq5miHjlCPZq3FVsdqoqafARu8i-qtfo_w9N8EneUwZDmvcYALizc8MVooMeZsOf__AO39iLnJCWMVtrlvotwlfnwX0CjQgy0z1BKP-3NJW_1K/s320/banoffee.JPG" width="320" /></a></div>
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<strong>Ingredients</strong></div>
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300g oat biscuits</div>
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70g melted butter</div>
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3 banana's - sliced</div>
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300ml double cream</div>
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1 tbsp icing sugar</div>
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297g Nestle carnation caramel</div>
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50g melted dark chocolate for decoration</div>
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Blend up the biscuits and add the melted butter</div>
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Press into a flan dish with removable base and leave to cool for 10 minutes</div>
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Spread over the caramel and refrigerate for an hour</div>
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Layer over the sliced banana.</div>
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Whip the cream, fold in the icing sugar and gently spread over the banana</div>
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Drizzle over the melted chocolate </div>
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Keep chilled</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iVvtjy5KU6pQvpzWeqkgU38y7hlWDziDEMFADssadABc3TWst9HrsSyUCGjFASpljsU33wTCiRhsMXKM9WcZYJeiK85Offm6lqEIn0jQ8Fz1YOhm8qJdgNG1CBBHInfmbpQ7XeDb97Hx/s1600/banoffee+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iVvtjy5KU6pQvpzWeqkgU38y7hlWDziDEMFADssadABc3TWst9HrsSyUCGjFASpljsU33wTCiRhsMXKM9WcZYJeiK85Offm6lqEIn0jQ8Fz1YOhm8qJdgNG1CBBHInfmbpQ7XeDb97Hx/s320/banoffee+2.JPG" width="320" /></a></div>
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<strong>Bread Pudding</strong></div>
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<strong> Ingredients</strong></div>
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500g stale bread (we used bread rolls)</div>
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200ml milk</div>
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100g sugar</div>
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100g butter</div>
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200g sultanas or raisins</div>
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2 eggs</div>
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Zest and juice of half a lemon</div>
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Generous grating of nutmeg</div>
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Pinch of Cinnamon</div>
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Measure of whiskey (optional)</div>
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Light brown sugar to sprinkle over the top</div>
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Cube the bread and put into a large mixing bowl.</div>
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Tip over the milk, stir and leave to soak into the bread for half an hour</div>
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Whisk up the eggs and mix in to the milk soaked bread</div>
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Add the sugar, butter, dried fruit, nutmeg, cinnamon, lemon and whiskey and stir in.</div>
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Line a deep baking dish 20cm x 30cm with grease-proof paper and pour in the mixture.</div>
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Sprinkle of a good helping of light brown sugar for a sweet crispy top </div>
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and bake in the oven for 1 hour at 170 degrees</div>
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Allow to cool and cut into 3cm fingers</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mhlMTeb6ca6zaoRsQirYRE2YQ4At6LrY9q-z8cp-uTLvYbVZBMCGBr-eV7EoHTOW5pTioYGQhXkXZODHggncFfl788K50iFG69Tq31C10BYCJ1-eOSBzrxbRi1PVnilL_T0lJgPG6-T0/s1600/bread+pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mhlMTeb6ca6zaoRsQirYRE2YQ4At6LrY9q-z8cp-uTLvYbVZBMCGBr-eV7EoHTOW5pTioYGQhXkXZODHggncFfl788K50iFG69Tq31C10BYCJ1-eOSBzrxbRi1PVnilL_T0lJgPG6-T0/s320/bread+pudding.JPG" width="320" /></a></div>
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Sometimes the old classics are enough!</div>
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<br /></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com6tag:blogger.com,1999:blog-3264651290963765345.post-27072671218047582372012-06-05T08:35:00.001+01:002012-06-05T08:39:40.037+01:00JUBILEE CELEBRATIONSThe picnic in the park for the Queens jubilee which due to the great British weather, turned into a pint and a pork pie in the park, with waterproofs and a big brollie. <br />
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Still, there was a good crowd with plenty more beers later! <br />
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God bless her. <div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_TMpIav4PuiY5KuQUs51-_3s8YsYDmqn5LMMW7JTNPhq6Ma_WyEcdPd4GoyYAn9lSvWZ3Wrw4VdbzpJDZloQJBL5sOE9zQsyVgi4rkktN64uTeckbGzH7r2CRQtIaKbPXVP4bl1F9SxU/s640/blogger-image--1603246976.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_TMpIav4PuiY5KuQUs51-_3s8YsYDmqn5LMMW7JTNPhq6Ma_WyEcdPd4GoyYAn9lSvWZ3Wrw4VdbzpJDZloQJBL5sOE9zQsyVgi4rkktN64uTeckbGzH7r2CRQtIaKbPXVP4bl1F9SxU/s640/blogger-image--1603246976.jpg" /></a></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com0tag:blogger.com,1999:blog-3264651290963765345.post-31882121526517410052012-06-04T17:01:00.000+01:002012-06-04T17:01:45.248+01:00THE FAMILY BUTCHERS - WAY BACK WHEN...<div style="text-align: center;">
My dear old Granddad, who incidentally was 103 last month, comes from a family of butchers going back three generations. Here's a photo of one of their shops in London, taken in the 1890's.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZ5JpL2eUFuaQFc-8zcmSOYbZeO9YKzD7hbVGi8cHRTVr66tJB89d9kYKLBmfLyTQfugMJngI59VZayDcMYSNU9pemo-VOoRQUyKGzlw68MPFmbgtP41q4gb46BqGaoFD9Ye5t7ncuksf/s640/blogger-image--942112726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZ5JpL2eUFuaQFc-8zcmSOYbZeO9YKzD7hbVGi8cHRTVr66tJB89d9kYKLBmfLyTQfugMJngI59VZayDcMYSNU9pemo-VOoRQUyKGzlw68MPFmbgtP41q4gb46BqGaoFD9Ye5t7ncuksf/s400/blogger-image--942112726.jpg" width="400" /></a></div>
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Only those wearing aprons worked in the shop, so who were the rest? </div>
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Customers of the Middleton arms we think!<br />
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Behind all the carcasses is the family name, <strong>Baker</strong> as shown on this photo found<br />
on line here <a href="http://collage.cityoflondon.gov.uk/collage/app?service=external/Item&sp=Znorton+folgate&sp=116190&sp=X" target="_blank">Baker & Sons Butchers </a></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com4tag:blogger.com,1999:blog-3264651290963765345.post-5550142331824632202012-06-04T16:40:00.002+01:002012-06-04T16:40:47.411+01:00SOYA & GINGER VENISON FILLET<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
Seeing as it was national barbecue week last week and the weather was good, we decided to cook up the venison fillet we still had left.</div>
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First thing to do is trim off any sinew (the stringy bit!)</div>
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The best way to do this is using the same technique as skinning a fish.</div>
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Place on a chopping board. </div>
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Start with the sinew facing upwards and using the tip of a sharp knife, lift up a corner of the sinew and carefully slice the meat away until you about 25mm loose.</div>
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Turn the meat over so the sinew is underneath, continue to slice along whilst pulling the sinew. </div>
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Keep the knife flat to the chopping board. </div>
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The meat is now ready to marinate.</div>
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Do this at least a couple of hours before or over night if you have time.</div>
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1tspn dried ginger</div>
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2 tbsp dark soya sauce</div>
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1 tsp ground nut oil</div>
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2 tsp vegetable oil</div>
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pinch of salt</div>
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pinch of sugar </div>
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Cook on the BBQ for 4-5 minutes a side, constantly turning.</div>
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We cooked ours to a core temperature of 55 degrees which is medium rare.</div>
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Thinly slice across the grain of the meat as shown and serve</div>
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French stick with cranberry and Dijon mustard</div>
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</div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com0tag:blogger.com,1999:blog-3264651290963765345.post-70306633953811651772012-05-12T12:38:00.001+01:002012-05-21T21:50:30.894+01:00YAY, WE GOT GOOSEBERRIES!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayXu7ksHku2EsxMo8tg1iRDf8s1ZW07EI_Zj32pqq1XS97W5jIg004F4Qni-vC2jG9_eB_6zBYALakaI7Y6f3AwVRZ6xZrc81qpmSwEsNt8WZZlWBGZxh6q2XuGK9-c4nPV4h8Rptn9J2/s640/blogger-image--501311532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayXu7ksHku2EsxMo8tg1iRDf8s1ZW07EI_Zj32pqq1XS97W5jIg004F4Qni-vC2jG9_eB_6zBYALakaI7Y6f3AwVRZ6xZrc81qpmSwEsNt8WZZlWBGZxh6q2XuGK9-c4nPV4h8Rptn9J2/s640/blogger-image--501311532.jpg" /></a></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com4tag:blogger.com,1999:blog-3264651290963765345.post-77060415898871552242012-04-30T21:34:00.000+01:002012-04-30T21:34:03.262+01:00SAUCY LAMB SHANKS<div align="center">
A lip smacking meaty feast with a positively perfect vegetable combination.<br />
Your friends and family will adore this easy, one pot meal.</div>
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<strong>Serves 4</strong></div>
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Four lamb shanks</div>
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3 carrots, cut into large chucks</div>
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2 celery sticks, cut into large chunks</div>
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2 onions, cut into large chucks</div>
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4 cloves garlic </div>
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1 tbsp flour</div>
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1 glass of white wine</div>
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1tbsp cider vinegar</div>
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2 dessertspoon tomato puree</div>
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1 bay leaf</div>
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600ml water</div>
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Bouquet garni (herbs of your choice - we tied together, <br />
thyme, mint, rosemary, chive, lovage and oregano from the garden but use what you have!)<br />
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Brown the lamb shanks in a frying pan with a little oil and transfer to a casserole dish.<br />
Place in a warm oven to await the rest of the ingredients.<br />
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Throw all the prepared vegetables into the same frying pan as the lamb was in and fry off for 5 minutes on a medium heat.<br />
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Take off the heat and stir in the flour.<br />
Put back onto the heat and add the wine, cider vinegar, tomato puree, bay leaf and water.<br />
Simmer gently while stirring to to warm all the ingredients through and combine together.</div>
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Take the lamb shanks from the oven and turn up the temperature to 180 degrees<br />
Pour over the vegetable gravy and add your bouquet garni.<br />
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Cover with the casserole lid and put back in the oven to cook for 2.5 hours.</div>
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Serve with crushed or mash potato or white or brown rice </div>
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Or as we did, cous cous with chopped prunes and toasted pumpkin seeds...</div>
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...and fresh green beans</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVu0YVluNgZaxhGekyqXpjm05ep2V33FGmbXzdczJ2svkRAZhPzNMLGmMeXv3vlIsz0sIf565XxwRYgDxDqnMeVRVpjmV-5OlAAtmH2TN_8HEpeKwFtR2uBaQcA1QEXJrbfioYf7m4A-E/s1600/photo+12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVu0YVluNgZaxhGekyqXpjm05ep2V33FGmbXzdczJ2svkRAZhPzNMLGmMeXv3vlIsz0sIf565XxwRYgDxDqnMeVRVpjmV-5OlAAtmH2TN_8HEpeKwFtR2uBaQcA1QEXJrbfioYf7m4A-E/s320/photo+12.JPG" width="320px" /></a></div>
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Succulent and sweet with just the right amount of gravy juice to mop up with your mash!</div>
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</div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com2tag:blogger.com,1999:blog-3264651290963765345.post-21583232460366600972012-04-25T11:00:00.000+01:002012-04-28T15:29:19.335+01:00BRIOCHE BREAD & BUTTER PUDDING<div class="separator" style="clear: both; text-align: center;">A <strong>quick and easy pudding</strong> that you can throw together in <strong>10 minutes</strong> and everyone will love.</div><div class="separator" style="clear: both; text-align: center;">An alternative to the traditional bread and butter version using French brioche.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You can also use stale croissants or hot cross buns and sprinkle over flaked almonds for an extra </div><div class="separator" style="clear: both; text-align: center;">nutty crunch</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUzeTVPKGfsywrrIZePHf71o6uE2LwnnlGu1Xor_pS3GcUXzBK-mWhNSJGrVSFqezkYzuaaq6YLNCcewJVr5wE4euRmRJRJU6ViRGAqdBWRv0g8t1Sy6qpiIVX1-rUp_IrqgSrmSGVvg5/s1600/photo+13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUzeTVPKGfsywrrIZePHf71o6uE2LwnnlGu1Xor_pS3GcUXzBK-mWhNSJGrVSFqezkYzuaaq6YLNCcewJVr5wE4euRmRJRJU6ViRGAqdBWRv0g8t1Sy6qpiIVX1-rUp_IrqgSrmSGVvg5/s400/photo+13.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><u><strong>Ingredients</strong></u></div><div align="center">5 French Brioche Rolls, cut in half and lightly buttered</div><div align="center">3 eggs</div><div align="center">1/2 pint milk</div><div align="center">2 dessert spoons caster sugar</div><div align="center">4 drops of vanilla extract</div><div align="center">golden syrup</div><div align="center"><br />
Place the buttered brioche rolls into a baking dish </div><div align="center">Whisk the eggs and milk together in a large jug.</div><div align="center">Mix in the sugar and the vanilla extract and pour over the brioche rolls</div><div align="center">If time, leave to soak in for half an hour </div><div align="center"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8v0UkhtVEuIIFeBnpDH8b6HwTaQXtYzOvtHEzzljC3L5OHgoS5U_XD-FWcIS6e94c9v1XnRiHGAMW8wlYkyFnHT7Bt4lUs1wtSQb0TnYD6MLjUQ-47vstS7PXRudMrlWo74LpxxO8B6fz/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8v0UkhtVEuIIFeBnpDH8b6HwTaQXtYzOvtHEzzljC3L5OHgoS5U_XD-FWcIS6e94c9v1XnRiHGAMW8wlYkyFnHT7Bt4lUs1wtSQb0TnYD6MLjUQ-47vstS7PXRudMrlWo74LpxxO8B6fz/s320/photo+5.JPG" width="320" /></a></div><div align="center" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center">Drizzle over a spoonful of golden syrup and then</div><div align="center">Bake in the oven in a bain marie for 20 minutes at 180 degrees</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsodEIX8ieedOytXtQ1wKoD3hNxoeSo0Nyok1B42odkWHkoi5uaTEwJsD-AyWTGlvttuXiDPtz_4dpoBz89ZVJhW7YpdQ1ldJ_fm9NU_kmacdrRlMTDrifZZwz-nvVVGkP_LCUaj65CoY/s1600/photo+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsodEIX8ieedOytXtQ1wKoD3hNxoeSo0Nyok1B42odkWHkoi5uaTEwJsD-AyWTGlvttuXiDPtz_4dpoBz89ZVJhW7YpdQ1ldJ_fm9NU_kmacdrRlMTDrifZZwz-nvVVGkP_LCUaj65CoY/s320/photo+7.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Serve with a spoonful of strawberry jam and pour over double cream.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6y4tVZzaf_bAFeoTs9YAJc5gp3BQFxnEGai7puXxGL8aLRxpbuQbL4U1yQJUtQ1vJ2_vJ5_MKKczcqDCkfW4lHTvlipN7isjZn-KgbpJcPWX28_-NSaQmS9AFO6oZIEJDIxskEz1OzwL/s1600/photo+14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6y4tVZzaf_bAFeoTs9YAJc5gp3BQFxnEGai7puXxGL8aLRxpbuQbL4U1yQJUtQ1vJ2_vJ5_MKKczcqDCkfW4lHTvlipN7isjZn-KgbpJcPWX28_-NSaQmS9AFO6oZIEJDIxskEz1OzwL/s320/photo+14.JPG" width="320" /></a></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com1tag:blogger.com,1999:blog-3264651290963765345.post-43951929491573660522012-04-24T19:10:00.000+01:002012-04-24T19:10:14.450+01:00SPICY SWEET POTATO AND BUTTERNUT SQUASH SOUP<div align="center">
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Try this super quick, super tasty vegetable soup with a hunk of bread and butter.</div>
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A healthy, meat free lunch or tea with a spicy kick.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdqvMR2IeQtR4GSp5oT5-PCN3YpUJ_8hfPsR3qNleDvyLyX0IPgMGTeYe3IWjvC_5qITfMQFc-Dkq5ilUSHR0kIU0m2XmV-v0nNL5d2GaM3ElrLuAPCIqukVhMtOAdGvw3RuQjt4njnZ_/s1600/photo+12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdqvMR2IeQtR4GSp5oT5-PCN3YpUJ_8hfPsR3qNleDvyLyX0IPgMGTeYe3IWjvC_5qITfMQFc-Dkq5ilUSHR0kIU0m2XmV-v0nNL5d2GaM3ElrLuAPCIqukVhMtOAdGvw3RuQjt4njnZ_/s320/photo+12.JPG" width="251" /></a></div>
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<u><strong>Ingredients</strong></u></div>
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50g butter</div>
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1 medium onion, chopped</div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;">½-1 tsp green Thai curry paste (depending on how hot you like it!)</span></span><br />
½-1 tsp red Thai curry paste</div>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span><br />
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2 sweet potatoes, peeled and cubed</div>
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350g butternut squash, peeled and cubed</div>
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700ml of vegetable stock</div>
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160ml coconut milk or cream<br />
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Natural yogurt and chopped coriander to garnish</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bRQ5oQLKxzpdoQNwd92mfJ4Bfe7jjSA2OQ_B_a9asWJqgb1jKQFYZiO6oEvKKGr2GE_3ObHnIzhhqDMvTxvf-9qTKJCz2z05RtokZuBuu0RkTdpI2Z_Iiwgual0AG-cCvNMQ53AQq4ht/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bRQ5oQLKxzpdoQNwd92mfJ4Bfe7jjSA2OQ_B_a9asWJqgb1jKQFYZiO6oEvKKGr2GE_3ObHnIzhhqDMvTxvf-9qTKJCz2z05RtokZuBuu0RkTdpI2Z_Iiwgual0AG-cCvNMQ53AQq4ht/s320/photo+1.JPG" width="320" /></a></div>
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Melt the butter in a saucepan and gently fry off the chopped onion until softened.</div>
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Spoon in the Thai pastes and fry for another minute or so.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO81h3O_sXh8NhIRveJJdp9Neql26gJ4GFD-qMPYgMwf2Qtc5IEjdkgEMVz3G4g9Dw3N0vFCsqhYloqbGJecGInWyjI1SO-5S2KHDEamcifuoc6y9RUjCDGmHoVi1eM5jBx0SBUTaiqnR5/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO81h3O_sXh8NhIRveJJdp9Neql26gJ4GFD-qMPYgMwf2Qtc5IEjdkgEMVz3G4g9Dw3N0vFCsqhYloqbGJecGInWyjI1SO-5S2KHDEamcifuoc6y9RUjCDGmHoVi1eM5jBx0SBUTaiqnR5/s320/photo+3.JPG" width="320" /></a></div>
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Add the cubed sweet potato and butternut squash and cook for a further 5 minutes on a medium heat to soften a little and take in the curry flavours.</div>
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Add the stock, bring to the boil and simmer for 25-30 minutes </div>
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to allow the vegetables to cook through.</div>
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Take off the heat and blend until lump free. </div>
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Add the coconut milk </div>
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Its now ready to serve</div>
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Spoon on some natural yogurt and sprinkle with chopped coriander, parsley or lovage </div>
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Serve with a hunk of bread or toast</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW21Up_oJRO7NaBwLJCZUUY9KwC9hyrgTR5YSMVgyzb5YL08Q90fnyiAfSwk8kgim33gY1HXpZC_Hcb1gWbtoYRArVD_K-BBA3w5Z4crdJikv26U1LrvshQ1w1Ofy6AOUum4344lqClh5Q/s1600/photo+16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW21Up_oJRO7NaBwLJCZUUY9KwC9hyrgTR5YSMVgyzb5YL08Q90fnyiAfSwk8kgim33gY1HXpZC_Hcb1gWbtoYRArVD_K-BBA3w5Z4crdJikv26U1LrvshQ1w1Ofy6AOUum4344lqClh5Q/s320/photo+16.JPG" width="320" /></a></div>
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</div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com10tag:blogger.com,1999:blog-3264651290963765345.post-20589466435533997752012-04-22T16:48:00.001+01:002012-04-23T13:25:34.961+01:00KEDGEREE IN A CUP<div class="separator" style="clear: both; text-align: center;">
I just love kedgeree. It's quick and easy, tasty and cheap and can be eaten anytime, </div>
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breakfast, lunch or tea. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnkvq9P0e80nrUQUZYtFj-Azx09Ibn2EBoljnCfpd8RwaVYU8iLzjgpGXZcndaMbyR2mHbfOE0Yz4W53hR6DrdMQEkJWf6eN-tZv208O4ZI0WsPvhhYLpFeBC4FYBzJ5avLh7t_T4k-S2/s1600/photo+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnkvq9P0e80nrUQUZYtFj-Azx09Ibn2EBoljnCfpd8RwaVYU8iLzjgpGXZcndaMbyR2mHbfOE0Yz4W53hR6DrdMQEkJWf6eN-tZv208O4ZI0WsPvhhYLpFeBC4FYBzJ5avLh7t_T4k-S2/s400/photo+7.JPG" width="340" /></a></div>
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This time, instead of the usual pile on a plate, I served it from a cup </div>
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with the egg in the centre.</div>
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A kedgeree tower, that when you break open, reveals a gooey middle. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLGpowM5Cgq3ciVf9JwC-tmAXyHsUnqB-L6sR-dOTfhJr3nsQGS_37tkfmmus7nM9YB2AmzLZHy8-xtM5THRruaLdI9amaMDrli_H-m53tnXnuvyYSHSL-Jb6B2GTGu7iLK9uTyJgAfBD/s1600/photo+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLGpowM5Cgq3ciVf9JwC-tmAXyHsUnqB-L6sR-dOTfhJr3nsQGS_37tkfmmus7nM9YB2AmzLZHy8-xtM5THRruaLdI9amaMDrli_H-m53tnXnuvyYSHSL-Jb6B2GTGu7iLK9uTyJgAfBD/s320/photo+9.JPG" width="238" /></a></div>
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A delightful combination of fish, rice and egg with a squeeze of lemon </div>
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<strong><u>Ingredients</u></strong></div>
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Serves 4 depending on the size of your cup!</div>
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1 leek, chopped (or medium onion)</div>
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150g brown rice (or white if preferred)</div>
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350g smoked haddock</div>
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1 tsp cumin or mild curry powder</div>
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1 bay leaf</div>
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300ml milk</div>
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1 egg per cup (free range, always)</div>
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lovage, parsley or coriander</div>
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lemon to serve</div>
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;">
<span style="font-family: inherit;">First, poach the smoked haddock in the milk for 10 minutes with the bay leaf </span></div>
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Once cooked, r<span style="font-family: inherit;">emove the fish from the liquid and leave to cool.</span></div>
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<span style="font-family: inherit;">Set the milk aside to use later. </span></div>
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<span style="font-family: inherit;">Soften the leek in a little oil.</span></div>
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<span style="font-family: inherit;">Add the cumin or curry powder<span style="mso-spacerun: yes;"> </span>and cook for a couple more minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8oERl0NnPL_Uc1Ww15VuYSHjTADKTFUVsPDEe1JKKNart5vDGyV5vugLd_H5-pmdwvU_aVK5fsCvOpduQeQBBd9UzHHkY89jv9VaTonVbHLAx6d8mg5UURIlr7p0HKxyzuLINblAFCvCY/s1600/photo+14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8oERl0NnPL_Uc1Ww15VuYSHjTADKTFUVsPDEe1JKKNart5vDGyV5vugLd_H5-pmdwvU_aVK5fsCvOpduQeQBBd9UzHHkY89jv9VaTonVbHLAx6d8mg5UURIlr7p0HKxyzuLINblAFCvCY/s320/photo+14.JPG" width="320" /></a></div>
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<span style="font-family: inherit;"> Strain the milk used to poach the fish </span><span style="font-family: inherit;">through a sieve </span><span style="font-family: inherit;">into the rice, discarding the bay leaf.</span></div>
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<span style="font-family: inherit;">Add a knob of butter, a pinch of salt and a twist of pepper and simmer for a further 10 minutes until the rice is cooked.</span></div>
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<span style="font-family: inherit;">In the meantime, soft boil your eggs for 4 minutes, plunging directly into cold water immediately after</span></div>
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<span style="font-family: inherit;"> to stop them cooking anymore - you need them to be runny.</span></div>
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Once the fish is cool enough to handle, flake and add to the cooked rice with some </div>
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chopped lovage (optional) or parsley, coriander if you prefer. </div>
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The kedgeree is now ready to be loaded into your cups.</div>
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Wipe the cup around the inside edge with oil or butter.</div>
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Load the cup to a third full with the kedgeree and then place in the soft boiled egg </div>
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Spoon in more more around the egg and to the top, firmly pressing down all the time.</div>
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You need to make sure its compact enough to keep its shape when its turned out.</div>
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<strong>Chill for a couple hours......</strong></div>
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Once chilled, place a plate over the top of the cup and turn over,</div>
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All being well, the cup should just lift off to reveal your kedgeree castle....</div>
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Garnish with a coriander leaf and serve with plenty of slice lemon </div>
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<span style="font-family: inherit;">Stir in 150g brown rice and fry for a few minutes.</span></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com4tag:blogger.com,1999:blog-3264651290963765345.post-42551496170889840782012-04-22T15:00:00.000+01:002012-04-22T17:39:01.813+01:00<div style="text-align: center;">
Apologies for my lack of posts in the past fortnight, however, I have lots to add and will be posting up some great stuff very soon.</div>
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In the meantime, take a look at my beautiful brassica! I can't take credit for it though,</div>
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its from my dad's garden and he traded it with me for a half dozen eggs. </div>
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A fair exchange - what a beast. </div>
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<br /></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com0tag:blogger.com,1999:blog-3264651290963765345.post-48146556888946099082012-04-09T12:28:00.001+01:002012-04-10T20:13:17.183+01:00PASTIES AT PADSTOWI wonder how many pasties are sold in Cornwall every day? Answers on a postcard please! :)<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4F-dxqJpbM7Q69yuKstGrEVcHV8rLvWaw5hoXsZaPLe1zligqQKNS3F_ZMaImCtsYdWs6GkcfJdEMbuPWH8gVaTbDhN0Mfvcz7uK6qd2KSkC3lLkgJdab9Q2oGomjvYhVAmXToNOy1AE/s640/blogger-image-1857190058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4F-dxqJpbM7Q69yuKstGrEVcHV8rLvWaw5hoXsZaPLe1zligqQKNS3F_ZMaImCtsYdWs6GkcfJdEMbuPWH8gVaTbDhN0Mfvcz7uK6qd2KSkC3lLkgJdab9Q2oGomjvYhVAmXToNOy1AE/s400/blogger-image-1857190058.jpg" width="400" /></a></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com2tag:blogger.com,1999:blog-3264651290963765345.post-62195493937419732642012-04-08T14:37:00.001+01:002012-04-10T16:55:46.991+01:00TROUBLE & STRIFE AT THE DRIFTWOOD SPARSEaster weekend in St Agnes. Our favourite Cornish destination. <br />
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<br /></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com0tag:blogger.com,1999:blog-3264651290963765345.post-22044297193799115782012-04-05T17:31:00.000+01:002012-04-08T08:53:43.595+01:00HOME-MADE CROISSANTS with PAUL HOLLYWOOD RECIPE<div style="text-align: center;">A labour of love but worth it. </div><div style="text-align: center;">Fortunately, Will has the patience and the time for this one.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">We love croissants, especially on a sunny Sunday morning and although the shop bought ones are okay,</div><div style="text-align: center;">there's no comparison to a home baked one, just out of the oven and if your lucky enough to have some of granny's homemade jam in the cupboard, then even better. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">We've used <a href="http://uktv.co.uk/food/chef/aid/530460">Paul Hollywood's</a> recipe, having been suitably impressed with last summers <a href="http://www.thegreatbritishbakeoff.co.uk/">British Bake Off</a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><u>Ingredients</u></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="ingredient"><span class="amount">625 g </span><span class="name">strong bread flour</span> </span></div><div style="text-align: center;"><span class="ingredient"><span class="amount">12 g salt </span></span></div><div style="text-align: center;"><span class="ingredient"><span class="amount">75 g sugar</span> </span></div><div style="text-align: center;"><span class="ingredient"><span class="amount">20 g dried</span> yeast </span></div><div style="text-align: center;"><span class="ingredient"><span class="amount"></span><span class="name">water</span>, for mixing </span></div><div style="text-align: center;"><span class="ingredient"><span class="amount">500 g </span><span class="name">butter</span>, chilled </span></div><div style="text-align: center;"><span class="ingredient"><span class="amount">1 egg</span>, beaten </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="ingredient"><span class="ingredient">Place the flour, salt, sugar and yeast in a large mixing bowl. Using a wooden spoon, slowly mix in a little water until the mixture forms into a pliable dough. </span></span></div><div style="text-align: center;"><span class="ingredient"><span class="ingredient">(We used our trusty Kenwood)</span></span></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><span class="ingredient">Place the dough on a floured surface and knead well until it feels elastic. </span></div><br />
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Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. <br />
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Return the chilled dough to your floured work surface and roll it into a rectangular shape, </div><div style="text-align: center;">around 60cm by 30cm. </div><div style="text-align: center;"><br />
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Roll out the chilled butter into a rectangle about 1cm thick, around 20cm by 30cm. </div><div style="text-align: center;">(This was not easier as it kept getting stuck to the rolling pin and breaking. </div><div style="text-align: center;">We ended up doing it in sections and spreading it out with a pallet knife)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place the butter rectangle in the centre of the dough rectangle, so it covers around two thirds of the dough. <br />
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Fold the remaining dough third over the butter layer, so that the dough is now in 3 layers. </div><div style="text-align: center;">Return the dough to the refrigerator to chill for a further hour. </div><div style="text-align: center;"><br />
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Scatter some more flour over your table and roll out the dough to a rectangular shape, </div><div style="text-align: center;">around 60cm by 30 cm. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Repeat the folding process, then return the dough to the refrigerator for a further hour. </div><br />
Repeat this process of folding and chilling two more times, then wrap the dough in cling film and set it aside to rest <strong>overnight.</strong> <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShO_fo4PucBNJafmwGyM6lML7bX4WMmp0rCQ9TTyVlTTmZFpAlcQ-U_A_hD0pt6sfmE07WH7172QEzDjazS2M6UAww3SXqTzMhNcPQyUJs3c4bzISPBFfyYz1k4SjCX4ExruHeazWWOHR/s1600/photo+19.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShO_fo4PucBNJafmwGyM6lML7bX4WMmp0rCQ9TTyVlTTmZFpAlcQ-U_A_hD0pt6sfmE07WH7172QEzDjazS2M6UAww3SXqTzMhNcPQyUJs3c4bzISPBFfyYz1k4SjCX4ExruHeazWWOHR/s200/photo+19.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhAGcf-x1uDDTq4JUsylowQbIXNdkRnZLaQ9qEElKpZqpgVyvqfwV1Vq0mOVYRRCjY_NEyJnH3HfyL90w3ICcpBUVhWOV3UV1GXY1J_VnsY7C6AGw1UnuSLZyoZXw3AP-A3PVDnUaaTxq/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhAGcf-x1uDDTq4JUsylowQbIXNdkRnZLaQ9qEElKpZqpgVyvqfwV1Vq0mOVYRRCjY_NEyJnH3HfyL90w3ICcpBUVhWOV3UV1GXY1J_VnsY7C6AGw1UnuSLZyoZXw3AP-A3PVDnUaaTxq/s200/photo+1.JPG" width="200" /></a></div><div style="text-align: center;"><br />
Using a rolling pin, roll out the rested dough to 3mm thickness. <br />
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Cut the rolled out dough into squares, each square 20cm by 20cm. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cut each square diagonally, making 2 triangles from each dough square. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKL7XIGyDYgiO84DwpzPsGMSvx0NsCs94fWYcRyTrnfIphyi6CTmKaY6bSgJg5hynvm1ZkM5Vw93_6TqV1tWyC0iBZWbCWOVqbkvR8iefCgg0MRU7W4wWJV6BA8uPk0sE3iMqMvtY3n0Vx/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKL7XIGyDYgiO84DwpzPsGMSvx0NsCs94fWYcRyTrnfIphyi6CTmKaY6bSgJg5hynvm1ZkM5Vw93_6TqV1tWyC0iBZWbCWOVqbkvR8iefCgg0MRU7W4wWJV6BA8uPk0sE3iMqMvtY3n0Vx/s320/photo+4.JPG" width="320" /></a></div><br />
Place the dough triangles on a lightly floured surface with the narrow point facing away from you. <br />
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Roll each dough triangle up over itself and curl the dough roll around into a traditional crescent shape. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lKbmOQjq_EE03go2C8lUiV0pBGOmAgKYxDah8g_xQiW7Zof8aHedlvQZqt1umiXU5G9eRq-ZiRx4znAupX4QbVmCEMLIhYTumRX48UdZGRz_PUWppu3N_I2nfFIkZJK-xXoXP0D8q3gz/s1600/photo+49.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lKbmOQjq_EE03go2C8lUiV0pBGOmAgKYxDah8g_xQiW7Zof8aHedlvQZqt1umiXU5G9eRq-ZiRx4znAupX4QbVmCEMLIhYTumRX48UdZGRz_PUWppu3N_I2nfFIkZJK-xXoXP0D8q3gz/s200/photo+49.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYCslUM97-au3og92kuw9CdCizcZ7Cyj5t58MU4SUxrlSksJN1S1-WuPO5s2gViiXuLFnagbyY3JC48lsIac8kFzAZ0J9xGNoAtq-vweaqRuuM-ioW46kvDKOfJraPjMmHdx5-hOK8UT0/s1600/photo+50.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYCslUM97-au3og92kuw9CdCizcZ7Cyj5t58MU4SUxrlSksJN1S1-WuPO5s2gViiXuLFnagbyY3JC48lsIac8kFzAZ0J9xGNoAtq-vweaqRuuM-ioW46kvDKOfJraPjMmHdx5-hOK8UT0/s200/photo+50.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tDiXYAnMRoUySJrFqea_X7tdRSciPOFMldmyd35yuVvbPJJDXi4XmaM5h7PlVc5EADXyiMOcMI-uOfVkZtS8MESej37B-eKiOoM11hwUpyg6ed_6l4Gwva9SGE-YA1FyQ1nEErgqCvUK/s1600/photo+52.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tDiXYAnMRoUySJrFqea_X7tdRSciPOFMldmyd35yuVvbPJJDXi4XmaM5h7PlVc5EADXyiMOcMI-uOfVkZtS8MESej37B-eKiOoM11hwUpyg6ed_6l4Gwva9SGE-YA1FyQ1nEErgqCvUK/s200/photo+52.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegsxaNSljS6aqAJde3BafbK-bVBVZU0VJ1E8FOY332G-T17SLcSww9whPTtEatj6NHFOzQt_uUpVsMe1IhE2gM_uP49fZKQMWUIsYOOdCj1FQ9wXUzd8g-T_XyKay7ITK7qU79FbTwPM2/s1600/photo+53.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegsxaNSljS6aqAJde3BafbK-bVBVZU0VJ1E8FOY332G-T17SLcSww9whPTtEatj6NHFOzQt_uUpVsMe1IhE2gM_uP49fZKQMWUIsYOOdCj1FQ9wXUzd8g-T_XyKay7ITK7qU79FbTwPM2/s200/photo+53.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Place the shaped croissants on baking trays lined with silicone baking parchment <br />
<div class="separator" style="clear: both; text-align: center;">and <strong>leave to rise for 1 hour, 30 minutes</strong>. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDP97s1HQa5TZwSnNZqBdq1hNefkYvVZ7o4Of3RXWlMt33Jt0bvBuyD2W6olnFPu874EY6zGueWCXuO5uDJ6ZSh0645gCNB7tTuHThyhswELDhLlj18gqd2c4r62WwAvnKV4PF1nZhDTX-/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDP97s1HQa5TZwSnNZqBdq1hNefkYvVZ7o4Of3RXWlMt33Jt0bvBuyD2W6olnFPu874EY6zGueWCXuO5uDJ6ZSh0645gCNB7tTuHThyhswELDhLlj18gqd2c4r62WwAvnKV4PF1nZhDTX-/s200/photo+5.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-IhZzeEs8J_HZhbyFgll7BmeUuJ7hKRsTJulEsjEVnB3EaY_a_A76hvZED_6SQaDT6mKm0K4bhIOC9bCeHn6rOhxkVarAMVHYnhOEXqUxbkzJMt-Jk_zMjsa16OB2qJk_qJcHUJWMTWP/s1600/photo+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-IhZzeEs8J_HZhbyFgll7BmeUuJ7hKRsTJulEsjEVnB3EaY_a_A76hvZED_6SQaDT6mKm0K4bhIOC9bCeHn6rOhxkVarAMVHYnhOEXqUxbkzJMt-Jk_zMjsa16OB2qJk_qJcHUJWMTWP/s200/photo+6.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Preheat the oven to 200°C/gas 6. <br />
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Once nicely risen, lightly egg-wash the croissants <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYEPnvad2HedXkgO46a9r9XY0qIkwAJ7z55IL4YvwZoS0Zx1eDOVZVlhodPtjOcRgozV4tHUWmqBc6qzk9fROXOX24Lrwdv2fA_Q2PkKHnhGIw_lKeDa4u_z4eNrEUkW1IhxnDWTZjObV/s1600/photo+55.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYEPnvad2HedXkgO46a9r9XY0qIkwAJ7z55IL4YvwZoS0Zx1eDOVZVlhodPtjOcRgozV4tHUWmqBc6qzk9fROXOX24Lrwdv2fA_Q2PkKHnhGIw_lKeDa4u_z4eNrEUkW1IhxnDWTZjObV/s200/photo+55.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMDEXWq4en56WFs4msbZ9pz8uID3JNIsqXsRll_C9_Oe9qfsyBvFkjuXXIfgLLQjEyKewhPs21OHeeAzXlPmbjd2ydg7v1EpvPxcR2BKs9J9b2HxKH-erXu6VSNDwgXLR4Iu4QhMvXLuM/s1600/photo+58.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMDEXWq4en56WFs4msbZ9pz8uID3JNIsqXsRll_C9_Oe9qfsyBvFkjuXXIfgLLQjEyKewhPs21OHeeAzXlPmbjd2ydg7v1EpvPxcR2BKs9J9b2HxKH-erXu6VSNDwgXLR4Iu4QhMvXLuM/s200/photo+58.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">and bake for 10-15 minutes until golden brown.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8LhHT5H_GXCwQv9krhYG9Z9SH4QK-CoThwAptb9ifynfBr-v833gtNHjfhGEoGIB_I6mIddIlXlHcb4zb-rRqOpG9Jd4A03mUhuKAW-I95OjGIKihSqCRZxh0G2AlDwXySSDyjgvTa2W/s1600/photo+59.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8LhHT5H_GXCwQv9krhYG9Z9SH4QK-CoThwAptb9ifynfBr-v833gtNHjfhGEoGIB_I6mIddIlXlHcb4zb-rRqOpG9Jd4A03mUhuKAW-I95OjGIKihSqCRZxh0G2AlDwXySSDyjgvTa2W/s320/photo+59.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Not bad for a first attempt.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpGRM4F98oXPfijfry6DvHCV2P9rN8j_czQ-Gm3y3Cjm_rw35GqUYBTDqreldDZ7yghNnvnjRqxqmr9b_bCPf4Lu1UIWqaPCqlIAZ33a6CTWW62JP2UiOT1GZsM4HQR0MlTn4oPgUsVME/s1600/photo+63.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpGRM4F98oXPfijfry6DvHCV2P9rN8j_czQ-Gm3y3Cjm_rw35GqUYBTDqreldDZ7yghNnvnjRqxqmr9b_bCPf4Lu1UIWqaPCqlIAZ33a6CTWW62JP2UiOT1GZsM4HQR0MlTn4oPgUsVME/s320/photo+63.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We made 24 croissants from this mixture</div><div class="separator" style="clear: both; text-align: center;">Baking six for now and the rest for another day - yum.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-PF40m1QVP-0TsbUlSvl_g22dy10qJr0b7S9hhnJ8mdoN7R_T1AxIC2Ca7vuNCOxijsvVUspkF0EMtEDVAlLShmD6QqSxJwjLaCJt_TviPzMZbaYsXHtBUESJVZkObEJ5h5QJmM3tFPq/s1600/photo+67.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-PF40m1QVP-0TsbUlSvl_g22dy10qJr0b7S9hhnJ8mdoN7R_T1AxIC2Ca7vuNCOxijsvVUspkF0EMtEDVAlLShmD6QqSxJwjLaCJt_TviPzMZbaYsXHtBUESJVZkObEJ5h5QJmM3tFPq/s320/photo+67.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>And there you have it! A step by step guide to making and baking your own croissants.<br />
<div class="separator" style="clear: both; text-align: center;">Go on, have a go. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com6tag:blogger.com,1999:blog-3264651290963765345.post-39838699756430823112012-04-05T11:37:00.001+01:002012-04-05T19:26:03.015+01:00SEEDLING UPDATE<div style="text-align: center;">
I never tire of watching this. </div>
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How are yours doing?</div>
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Mini triffids!!</div>
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<br /></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com0tag:blogger.com,1999:blog-3264651290963765345.post-64504649006454047612012-04-05T11:30:00.000+01:002012-04-05T11:36:20.479+01:00GYROS, OF A SORT<div style="text-align: center;">
Last summer, our family holiday was a fortnight in Greece. Lots of memorable foodie moments, </div>
<div style="text-align: center;">
one of which was the delicious 'Gyros' street food.<br />
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Traditionally made with pork but I made mine with beef skirt - as I said, Gyros, of a sorts.</div>
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Pretty darn good, if say so myself.<br />
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<strong>If you fancy a try, this is how</strong> </div>
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I marinated 1.5Ib of beef skirt in finely chopped clove of garlic and a table spoon </div>
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of red wine vinegar and left for an hour.<br />
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Meanwhile, I made up a few pizza bases in the bread maker </div>
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but you could just buy some round pittas.<br />
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And made a kind of guacamole dip by mashing four cloves of chopped pickled garlic <br />
with one avocado and a simple onion and Greek yogurt dip.<br />
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Char grill the beef skirt in a griddle pan for 3-4 minutes each side depending on </div>
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how rare you like your meat. </div>
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Remove from the pan onto a chopping board and thinly slice.</div>
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Load up with the dips, a few leaves of rocket, sliced tomato and cucumber and</div>
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top with the beef skirt and a handful of chips - homemade or from the local chippy!</div>
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<br /></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com4tag:blogger.com,1999:blog-3264651290963765345.post-11991922847198886892012-04-04T09:44:00.000+01:002012-04-05T11:35:28.425+01:00BUTTERNUT SQUASH AND CELERIAC CURRY<div class="separator" style="clear: both; text-align: center;">
A tasty vegetarian curry with rice and homemade onion bhajis </div>
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As hot as you like! This one was pretty spicy but you can tame it down a little by adding</div>
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less fresh chilli and chilli powder. </div>
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This is not an authentic recipe, its just mine but its very good.</div>
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Curry first and then the bhajis....</div>
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<strong><u>Ingredients</u></strong></div>
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1 butternut squash</div>
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1 celeriac</div>
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1 large parsnip</div>
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6 tomatoes</div>
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1 large red onion</div>
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Fresh ginger (approx 40mm piece)</div>
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2 cloves garlic</div>
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1 red chilli</div>
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1tsp ground coriander</div>
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1tsp garam masala</div>
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1tsp ground paprika</div>
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1/4 tsp chilli powder</div>
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1/4 tsp cinnamon</div>
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600ml vegetable stock</div>
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200ml coconut milk</div>
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Fresh coriander to sprinkle </div>
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Peel and chop the red onion into large chucks and pop into the blender with the garlic, fresh chilli and all the spices. Whizz until smooth, adding a splash of water if necessary (a drop at a time) to get a paste like consistency.</div>
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Peel and seed the vegetables and chop into large chunks </div>
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Heat two tablespoons of vegetable oil in a large pan and then add the curry paste, cooking for 5 minutes whilst stirring. Stir in the chopped vegetables and cook on a medium heat with the lid on, regularly stirring. After about 5 minutes, add in the stock.</div>
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Simmer until the veg is cooked through but not breaking, approx 30 mins. </div>
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Add the quartered tomatoes and cook for another 2 minutes. </div>
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Lastly, stir in the coconut milk and </div>
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serve with rice and onion bhajis (see recipe below)</div>
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Garnish with chopped coriander and a drizzle of coconut milk.</div>
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<strong><u>Onion Bhaji Ingredients </u></strong></div>
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2 large onions</div>
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100g self raising flour</div>
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1tsp of cumin seeds or ground cumin</div>
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1tsp turmeric</div>
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pinch of salt</div>
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Finely slice the onion into a bowl and add the flour, salt and spices and mix together. </div>
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Once combined, start squeezing the ingredients together . This will squeeze the moisture out of the onion into the flour to help bind. </div>
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Mix in three tablespoons of water, so that the mixture has a wet stretchy dough consistency. </div>
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To shallow fry, cover the bottom of a frying pan with a cm of oil and heat to a medium high heat . </div>
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You want the bhajis to cook through without burning on the outside so the oil should be just hot enough to bubble when you add the mixture and not be smoking. You can test this by dropping a small piece of the onion in. </div>
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When ready, take a heaped spoon of mixture and drop into the hot oil. Choose the size of spoon to the size of bhaji you want to make. We used a teaspoon. </div>
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Cook until golden brown on both sides.</div>
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Take out of the pan and lay on a plate covered with a piece of kitchen roll. </div>
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Put into a low oven to keep warm.</div>
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<br /></div>One man and his hobhttp://www.blogger.com/profile/18308142785917890891noreply@blogger.com5