Roast Kimchi

This is a very easy Dessert  and you can use  any fruit but to make the dish as if its from the tropical island of Guadeloupe I would suggest using Pineapple and Mango. Ingredients 1lb of Pineapple and Mango cut in to small chunks 2 Tablespoons of Dark Rum 3 Eggs 20g of Plain Flour Pinch of Salt 50g of Caster Sugar 300ml Of Milk 1 Vanilla Pod Butter for greasing Sugar for sprinkling Method 1) Cut the Fruit into Cunks and sprinkle with rum and set aside 2) Break the eggs and sifr the flour and sugar add the sugar and beat the mixture until smooth 3) Heat the Milk with the Vanilla poduntil warm and pour into the egg mixture 4) Arrange the Fruit in a greased oven proof dish add the milk mixture and bake in the oven for 40 minutes @ 200oC ,when cooled add some sugar on the top.

This dish is effectively Spaghetti with Squid and peas. The dish itself is very easy to prepare and takes no time to cook. Hope you enjoy. Ingredients for 4 people 1lb of Squid cut into strips 1 Onion finely chopped 1 Can of Finely chopped Tomatoes 1 tbsp of red wine 1 tspof sugar 2 tsp of Finely chopped Rosemary 200g of Fresh peas 250g of Spaghetti 1 Tbsp of finely chopped Parsley Method 1) Prepare the Squid 2) Cook the Onions in Olive oil for 5 minutes 3) Add Tomatoes , Garlic , Wine ad Sugar 4) Add the pasta to boiling water 5) 5 minutes before the pasta has cooked add the  peas and squid 6) Add the cooked pasta to the Pasta Sauce 7)  Add the Pasely

This is a very simply curry to make using traditional ready made ingredients which are available in the UK from the following online store https://tradewindsorientalshop.co.uk/ . This is a great tasting recipe for the week when you just dont have enough time. I hope you enjoy Ingredients for 4 people 1 Onion Chopped 2 Tbsp of Baba's Curry Powder 1 Can of Good quality Thai Coconut milk such as d'aroy 1lb of Chicken 2 Medium sized potaotes cut into cubes ( feel free to add other veg such as mange tout and peas) 1 Cup of Water Method 1) Add  Oil to the pan and fry the Onions 2) Add the Curry Powder 3) Add the Chicken and stir well and cook for a minute 4)Add The Coconut Milk and water and bring to a boil and simmer for 30-45 minutes 5) Garnish with Coriander

With  Winter weather its nice to have a comfrting stew like this to eat which is easy to prepare. Ingredients 2 Kg of Oxtail Flour 2-3 Onions roughly sliced 200gs of Carrots roughly  chopped 1 Turnip chopped Bouquet Garni 1 litre of Beef stock Fresh Parsely to Garnish 1 Tablespoon of Pearl Barley Method 1) Trim the Oxtail of excess Fat and then Dip in Flour 2) Brown in the pan and remove to casserole pot or slow cooked 3) Add the Stock and Vegetables and even cook all day on a slow cooked or for at least 3 hrs  in an oven at 180 oC 4) About 30 minutes before  its complet add the pearl barley this will thicken the sauce up and garnish with Parsley. 5) If you re-heat it the next day the stew will be even better. Enjoy

This was an iconic Dish of the 1980s in the Uk and this is the simplest way to make it Ingredients 4 Ducks Breasts some salt 450 ml of chicken stock Juice of 1-2 Oranges Zest of 1 Orange 60 ml of Grand marnier 15-20 ml of sherry vinegar 2 Tablespoons of Seville Orange Marmalade 1/2  tea spoon of Cayenne pepper 10g of Plain Flour 30 ml of Butter Method 1) Score and season the Duck Breasts 2) Add all the ingredients for the sauce and mix together 3) Fry the Duck breasts on a medium to high heat for about  7-8 minutes either side and set aside 4) Add the Flour to the oil let by the duck breasts and once incorporated  add the Orange sauce 5) When it starts to thicken approx 5 minutes   reduce the ehat add the butter and serve 6) If I were to do this next time I would add orange wedges

Seriously easy Pasta sauce to make and enjoy Ingredients 50 grams of Butter 200 ml of Double Cream 50 grams of Parmesan Cheese Cooked Chicken , Mushrooms , Peas ( optional) Method 1)  Melt the butter 2) Add the cream and  in another pan cook the pasta 3) Boil the cream and let it simmer for 5 mins whilst adding your veg and meat if using 4) After 5 minutes add the cheese and stir round season with pepper and salt 5) Add the Cook pasta for a minute or so and serve

Lemon Chicken was also a favourite in Chinese Restaurants in England. This is how to make it very easily. Ingredients Chicken Breast Fillets for 4 people 1Egg 5 Tbsp of Corn Flour Zest of a Lemon forGarnish Lemon Sauce 200ml of water 3 tbsp of lemon juice 2 tbsp of Plum sauce 3 tsp of cornflour thinly cut slices of lemon Method 1) Mix the cornflour and egg and dip the chicken breasts in and fry 2) Meanwhile make up the sauce and heat up once thickened and the Chicken Breasts are cooked pour the sauce over. 3) Garnish with some lemon zest

I hope you all had a great Christmas, here is a great comforting stew to try. Ingredients 3 Guajillo Chillies 4 Large Ripe  Tomatoes 4 cloves of garlic 1 lb of  cubed beef 1 Large onion roughly chopped 1 Tbsp of Ground cumin 1 tsp of dried mexican Oregano 1/4 tsp of  ground allspice 1 Bayleaf Some salt 2 Tbsp of Chiplotes en adobo Sour cream Cheese Coriander Method 1) Dry fry Chillis for a bout 2 minutes then set aside in a bowl with 450 ml of boiling water for 20 minutes 2) Dry fry your tomatoes  and Garlic and set aside 3) When cool blend the chillis with some of the Chilli water the Chiplote en adobo,garlic  and tomatoes 4) Brown the beef then set aside 5) Fry the onions for 4 minutes then add the spices 6) Then add the beef ,the chilli tomato paste and all the chilli water and cook in the oven for 2 hrs @ 180 oC 7) Serve with Sour Cream , Cheese and Coriander

This dish is so easy and livens up any fish dish. Ingredients Fish Fillets 3 Spring onions  sliced Thumb size of Ginger cut into thin strips 2 Tbsp of Oyster sauce 2 Tbsp of  Soy sauce 2 Tsps of Sugar 2 Tbsp of Shaoxing rice 1 tsp of Seasame oil Method 1) Fry the Spring onions and Ginger and set aside 2) Fry the fish  about 3 minutes either side 3) make up the sauce in a cup minus the  seasame oil and pour over the fish as you  turn the fish fillets. 4) Then take the fish out and add the seasame oil to the sauce cook for a further 1-2 minutes 5) Place the spring onions and ginger on the fish and pour over the sauce.

This cake is light and full of Flavour , great in the summer or after a rather large meal. Ingredients 3 Satsumas or Clementines 4 eggs Zest of one lemon 160 grams of Caster Sugar 100 ml of Olive Oil 175 grams of Ground almonds 2 tsp of Baking powder For the Syrup 15 grams of Caster Sugar Juice of one lemon Method 1) Put the fruit in a sauce pan cover with water and  bring to the boil and simmer for 30 minutes 2) Take the fruit out and cool 3) cut into quarters and remove any pips and blend the fruit skin and all 4)  Whisk the Eggs,sugar and lemon zest for about  2-3 minutes 5) Then add the fruit paste 6) Then fold in the ground almonds and baking powder 7) Bake in a loose bottom circular cake tin for 50  minutes @ 180 oC 8)Once the cake is baked make the syrup by heating the lemon juice and sugar in a sauce pan then with a cocktail stick make tiny holes in the cake and pour the lemon syrup into these holes 9) Decorate with Icing Sugar...

This is a famouns Pasta dish from Naples , which is very easy to do. I hope you enjoy. Ingredients for 4 4-5 rashes of Streaky Bacon 3-4 Sausages  , skin remove and chopped up 400-600ml of Passata 2 Tbsp of Fresh Parsley 4 Tbsps of Double Cream 2 Egg Yolks 1 Garlic clove Crushed Method 1)  Add the Olive oil to the pan and add the garlic after 2 minutes remove with slotted spoon 2) Add the Sausage meat and bacon to the pan and fry for 5 minutes 3) Add the Passata  and half the parsley and bring to the boil and let it simmer away for 30  minutes 4) Cook the pasta 5)  In a warm bowl  add the egg and cream and whisk together , then add the cooked pasta and sausae sauce  and toss together. 6) Garnish with the remaining Parsley and Parmesan Cheese.

Hello again , I am still suffering from my Ankle and I have only just recovered from a series of Bad Colds , lets hope 2018 is better for me. Ingredients 225g  of self raising Flour 1 level tsp of baking powder 225g of caster sugar 2 Eggs 1/2 tsp of almond extract 150g butter melted 250g cooking apples , peeled and cored 25g of flaked almonds Method 1)  Add the Flour , baking powder, sugar , eggs , almond extract  and melted butter into a bowl. Mix well and beat for a minute 2) Spread half of this mixture in a prepared tin , ( 20cm  lightly grased loose bottom cake tin). 3) Thickly slice the apples and lay on the top of the mixture ( Pilling most to the centre) 4) Spoon the remaining mixture over the top of the apples using a dessert spoon. Make sure you cover the centre as the mixture will spread out 5) Sprinkle with flaked almonds 6) Place in a preheated oven @  180oC for 1hr 15  to 1hr 30.

Hello Everyone ,sorry for not blogging for sometime , but I injured my Foot. Hopefully I will blog more regularly from now on. Ingredients 100g of Digestive Biscuits 35g of Melted butter 380g Room Temperature Cream Cheese 30g of Room Tempetaure Butter 80g of Plain Yohurt 150g of Sugar 2 Eggs 150ml of Double cream warmed 3 Tbsp of Corn starch Method 1) Crumble Biscuit then mix with melted butter 2)Place Parchment paper in a cake tin then spread the Biscuit mixture and press with a spoon 3) Mix Cream Cheese  and butter on a medium spead for 30 seconds 4 Add the plain yoghurt and continue to mixo n a low setting for 30 seconds 5) Add the Sugar and Mix at a low speed for 30 seconds 6) Add 1 egg then another at a low speed 7) Add warm double cream and mix on a low speed for 10 seconds 8) Sieve the Corn starch and mix on a low speed for a further 10 seconds 9) Pour this mixture on top of the biscuit 10) Place in Oven @ 160 oC for 20 minutes then turn off and open...

You can use this recipe for any seafood or firm fish ,I just happened to have a frozen lobster in the Freezer and was wondering what to do differently with it. Ingredients Seafood/Fish 3 Tbsp of Butter Juice of Half a lemon 1 tbsp of Chopped Fresh tarragon 60 ml of fish stock 60 ml of Double cream 90 ml of white wine 10-15 Cherry tomatoes cut in half Enough Pasta for 4 People Method 1) Add lemon juice to your  seafood or fish / Meanwhile cook the pasta 2) Add the butter to the frying pan and add the Seafood and  Tarragon and fry 3) Then add the cream and cook for a minute and add the tomatoes 4) Add the the white wine and fish stock and let it simmer for 2 minutes 5) Check for seasoning 6) Once Pasta is cooked add the pasta to the  sauce and toss well and serve 7) Garnish with extra herbs and Parmesan cheese

I love Chocolate Cake and this is one of the easiest ones to do Ingredients 175g of unsalted butter cubed 175g of dark chocolate broken into chunks 200g of caster sugar 3 large eggs separated 150g of plain flour 1/2 tsp of espresso powder/ground coffee 1sp of Vanilla Extract Method 1) Grease a loose based cake tin 2) Melt the butter and chocolate in a heatproof bowl over simmering water but becareful to not let the bowl touch the water 3)  Once melted let the Chocolate cool down for 10-15 minutes 4) Add the sugar and egg yolks and mix well 5) Sift the coffee powder and  flour and mix well so there is no flour visible 6) Add the vanilla extract and  mix well again 7)  Whisk the egg whites to form stiff peaks with an electric whisk 8) Slowly incorporate this in to the chocolate mixture and mix well 9) Pour into a prepared cake tin and bake for 30 minutes @ 180 oC

This was a seriously easy Pasta dish to prepare with optimal results, Ingredients for 4 8 Boneless Chicken Thighs cut into to strips 250 grams of Chestnut mushrooms 1 red onions finely chopped 5-6 Garlic cloves  minced 250ml of Marsala 250ml of Double cream 300 grams of linguine 100 grams of Parmesan 3 tbsp of butter 2 tbsp of olive oil 25 grams of parsley chopped 2 tbsp of chopped thyme Method 1) Season Chicken on both sides and fry with 1 tbsp of butter and olive oil until cooked,  transfer to a plate 2) Melt the remaining butter and olive oil in a pain and fry the onion and garlic over a medium heat for 5 minutes. Then fry the mushrooms for 5 minutes. Add the the Marsala wine , cream and thyme  and cook over the medium heat for 10 minute. 3) Meanwhile cook the pasta 4) Add the cooked chicken and  cook until the chicken  is warmed through and the sauce has thickened 5)Add the cooked pasta to the pan with the Parmesan cheese and toss and ...

Apart from giving this dish a little for the marinade its surprisingly simple ,and takes less time than most curries I have made before. Ingredients for the marinade Skinless , boneless Chicken thighs for 4 people 2 Crushed Garlic cloves 2cm of Ginger finely grated 1/2 tsp of fine sea salt 1/2 tsp of hot chilli powder Juice of Half a lemon 75ml of Natural Yoghurt 1/2 tsp of  garam masala 1/2 tsp of ground turmeric 1 tsp of ground cumin For the sauce 10 grams of melted butter 2 garlic cloves finely chopped 2 cm of ginger finely chopped pinch of ground cardamom 2 cloves 1 tsp of ground coriander 1 tsp pf garam masala 1 tsp of ground turmeric 1 tsp of hot chilli powder Juice of half a lemon 40g of unsalted butter 100 ml of double cream 1 Tbsp of Chopped Coriander Method 1) Place the chicken in a  bowl and add the ginger , garlic , salt , chilli powder and lemon juice cover with cling film and chill for 30 minutes 2) Then add the yoghurt , garam m...

The secret with this sauce is to try and buy the best quality tinned cherry tomatoes you can , for me its the Mutti brand. Ingredients 3 Tbsp of oil 1 red onion thinly sliced 1.2 tsp of dried chilli flakes 10-150g of diced pancetta 2 tins of cherry tomatoes 400g of Spaghetti or Fettuccine 3 tbsp of Parsley 60g of freshly grated Parmesan cheese Method 1) Heat the oil in a large frying pan and fry the onion for 5 minutes 2)Add the pancetta and chilli flakes and fry for a further 5 mins 3) Pour in the cherry tomatoes, stir well and simmer for 10 minutes 4) Meanwhile cook the pasta 5) Once cooked mix the pasta with the sauce and add the parsley and serve.

Please try this easy recipe for great Jerk results Ingredients Chicken thighs for 4 people 2 Teaspoons of all spice 1 Teaspoon of ground cinnamon 1 Teaspoon of sea salt 1 Teaspoon of  black pepper 1/2 teaspoon of ground nutmeg 4 Tablespoons of Brown soft sugar 4 Garlic Cloves 1 Spring Onion 1 Thumb size chunk of Ginger 100ml of Oil 2 tablespoons of Lime 4 Tablespoons of Soy Sauce 2 tablesppons of Vinegar Method 1) Blend all the ingredients to form a paste 2) Marinade the chicken over night 3) Cook the chicken at 180 oC for 40 minutes in the marinade and turnover after 20 minutes for great results

This is a really tasty Thai dish and makes the hard work of growing Thai Holy Basil really worth it. It is always nice to grow herbs that you have a use for. Ingredients 400 grams of steak cut into thin strips 5-6 Garlic cloves thinly sliced 1/2 a Pepper thinly sliced 1 Onion thinly sliced 2 Teaspoons of Soy Sauce 1 Teaspoon of Dark Soy Sauce 1 Tablespoon of Fish sauce Couple of Pinches of sugar 25 grams of  Holy Basil Some Coriander to Garnish Method 1) In a Wok Sear the Beef for 1-2 minutes and take out 2)Stir fry the Veg for about 1-2 minutes 3) Toss the Beef back add the Soy sauce, oyster sauce and fish sauce and cook for about a minute 4) Add the Thai Holy Basil and cook until wilted and serve with rice As Always any Thai people  or those who cook Thai food who have tips on this Dish then feel free to email me.