Ham Balls |
Ingredients
2 eggs
105 g crushed savoury crackers (like water crackers)
910 g ground fully cooked ham
455 g ground pork
440 g packed brown sugar
90 ml cider vinegar
6 g ground mustard
Directions
In a large bowl, combine the eggs and cracker crumbs. Crumble ham and pork over mixture and mix well.
Shape into 1-1/2-in. balls. Place into two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 180 degrees C for 40 minutes or until lightly browned.
Meanwhile, in a large saucepan, combine the brown sugar, vinegar and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain ham balls; drizzle with syrup mixture; toss to coat. Bake 10 minutes longer or until glazed.
| The 'perfect bloody mary' |
Years ago I experienced what I still consider to be one of the greatest taste sensations ever – a Bloody Mary from The Canny Man’s pub in Edinburgh. Since then I have tried to replicate that masterpiece, and thanks to a recent Rick Stein show where he visited The Canny Man’s, I feel I am almost there!
Note the measurements are a little vague – I suspect they don’t want to give all their secrets away! But a great summer drink – especially as the Christmas season rolls around with lunches and brunches abound. click here for the recipe
Ingredients
Vodka (a little or a lot depending...)
Worchester Sauce (Lea & Perrins)
Tabasco Sauce
Cayenne Pepper
Celery Salt
Lemons
Tomato juice
Dry sherry (like Tio Pepe)
Take a highball glass, and fill it with ice and a slice of lemon.
Pour in a measure of good quality vodka
Take a shot glass and fill it to about 1 cm from the top with Worchester sauce, top it up with the lemon juice, pour over ice.
Add a few drops of Tabasco sauce to suit your taste, some celery salt, then fill with tomato juice.
Finish with a sprinkle of cayenne pepper, and a wee floater of ice cold dry sherry, garnish with a stick of celery – which acts as the perfect swizzle stick!
| Glazed Salmon |
Ingredients
- 1/2 cup apple cider (or juice)
- 1 1/4 tablespoons honey
- 4 skinless salmon fillets
- 1 teaspoon olive oil
- Salt and pepper, to taste
- 2 lemons, cut in half
- 1 Tbsp butter
- 350-400 grams fresh baby spinach
- 1 1/2 tablespoons white wine
Method
1 Preheat oven to 180°C. Place salmon fillets in a baking dish large enough to hold the salmon in one layer.
2 In a saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.
3 Pour the cider over the salmon, let it sit for 10 minutes.
4 Heat olive oil in a large fry pan with an oven-proof handle on medium-high. Sprinkle the flesh side of the salmon fillets with salt and pepper. Place the fish in the pan. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.
5 Turn the salmon fillets over and brush with the remaining cider glaze. Add the lemon halves to the fry pan. Transfer the pan to the oven. Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife.
6 While the salmon is cooking, in another large pan over medium-high heat, melt the butter. Add the spinach, salt, and pepper. Cook for 1 minute, or just until the leaves begin to wilt. Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender.
7 To serve, drain any excess liquid from the spinach and divide it among 4 plates. Arrange a piece of salmon on top and garnish with a lemon half.
Serves four.
| Slow Baked (Greek Style) Lamb |
Ingredients
- 2 teaspoons sea salt
- garlic cloves, sliced
- 6 sprigs rosemary, 5cm long each, leaves removed and chopped
- 1 tablespoon black peppercorns
- 100 ml extra virgin olive oil
- 3 tablespoons dried oregano
- 1.5 -2 kg lamb shoulder, boned
- 80 ml red wine vinegar
- 125 ml water
- 1 lemon, sliced to serve
Directions
Preheat a fan-forced oven to 170C (or 190C conventional). Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste. Add olive oil and oregano to the paste and mix well. Rub marinade into meat and place lamb in a ceramic baking dish. Add vinegar and water to the dish, cover with foil and bake for 2 hours. Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top. Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.
| Seafood Burrida |
Ingredients
2 carrots,
peeled and finely diced
1 onion, peeled and finely diced
3 branches thyme, leaves removed
4 garlic cloves, finely chopped
olive oil
2kg/4lbs 2oz beef/plum tomatoes skinned, seeded and chopped
850ml/1½pt fish stock
salt and freshly ground pepper
sugar
6 monkfish steaks on the bone
12 squid rings
12 king prawns
6 small bass or bream fillets
12 mussels
1 baguette
125g/4oz butter
6 cloves garlic, finely chopped
2 tbsp parsley, finely chopped
Method
1. Cook the carrots, onion, thyme and garlic in some olive oil over a low heat.
2. Add the tomatoes and the fish stock.
3. Season with salt, pepper and a little sugar.
4. Cover the sauce with a cartouche (a lid made from baking paper) made from baking paper.
5. Cook slowly for up to 2 hours. (At this stage, the burrida can be stored in the fridge for 48 hours.)
6. When you want to serve, reheat the sauce adding the fish and cook for about 5-10 minutes until all the fish is cooked.
7. Mix the softened butter with the garlic and parsley. Slice the baguette at an angle, grill on both sides and then spread on the parsley and garlic butter. Serve with the fish stew.
| Health benefits from brown rice |
This food ranking system qualified brown rice as an excellent source of manganese, and a good source of the minerals selenium and magnesium.
| Mexican Brown Rice |
1 Tbsp olive oil (extra virgin is best but optional)
1 Tbsp garlic minced
1tsp oregano
½ cup chopped onion
1 cup long grain brown rice
1 tin tomatoes
½ tsp cumin
½ tsp chili powder
½ tsp cracked black pepper
½ tsp cayenne pepper
½ tsp oregano
1 & a 1/4 cups water
Heat olive oil in saucepan and sauté garlic and onions until soft. Add rice and cook until translucent. Add tomatoes, spices and water. Cook for about 45 minutes until rice is tender, add more water if necessary.
Serve with a fresh salad and a salsa or chutney.
Can be frozen also can be eaten cold the next day.
And if you like it hot add more spices …that should warm you up while it is so cold.
You can also add other vegetables like, courgettes or left over meats.
| Fat Burning Soup |
1 bunch spring onions
2 green peppers
1 bunch celery
2 cans tomatoes, (whole or diced)
1 small head of cabbage
2 teaspoons vegetable stock
2 cups water
1 leak (optional and good to use if in season)
Sea salt or fresh ground black pepper (you can use ordinary salt)
Curry powder to taste
Cayenne pepper to taste (watch this one as can be very peppery) I love cayenne so am generous in adding but suggested you find what suites your taste best)
Parsley (optional)
Dice all ingredients and then combine in pot and simmer until vegetables are tender, either serve as is or put in blender, I prefer to blend.
| Feijoa Sorbet |
500 grams feijoa pulp
½ cup sugar
1 cup water
¼ cup fresh lemon juice
2 egg whites
dissolve sugar in water on stove and set aside to cool
when cool add feijoa pulp and lemon juice to sugar water mix and place in empty icecream container in freezer and leave for a good few hours until starting to turn icy.
Remove from freezer and beat in two egg whites until stiff and fluffy, return to freezer until set surve either as dessert or as entrée to meal.
| Best Traditional Pumpkin Pie Recipe |
Ingredients
3 cups cooked mashed pumpkin
1 can sweetened condensed milk (standard size can)
2 eggs beaten
1 tablespoon vanilla essence or vanilla extract
½ teaspoon each; salt, nutmeg, ginger
1/8 teaspoon each; cloves and allspice
1 ¼ teaspoon cinnamon
1 pie shell or un-bake shortcrust sweet pasty lined in baking tin, (I bake blind as prefer this).
Optional whipped cream to serve with or ice cream.
Method
Mix all ingredients together will in a large mixing bowl. Pour into pie crust. Cover edges with foil to avoid burning
Bake in preheated oven 425 degree Fahrenheit oven for 15 minutes. Reduce oven temperature to 350 degree. Bake for additional 40 minutes or till set. Remove foil from crust for last 10 minutes of baking to brown the pie crust. Test by inserting knife if comes out clean, ready.
Let pie cool before cutting, serve with whipped cream or ice cream.
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