Roast Kimchi

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

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

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.

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

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 ...

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.

Italian Sauteed Potatoes  are extremely simple to do but so tasty. Ingredients Enough Potatoes  for your family cut into smallish cubes 10 cloves of garlic 3 Sprigs of Fresh Rosemary Olive oil ( Enough to shallow fry them) Method 1)  Prepare the potatoes and boil them for about 8 minutes then drain them and let them dry out for  30 minutes or so 2) Then Heat the olive oil in a medium high heat  and add the potatoes turning on a regular basis 3)  After 10 Minutes Add 10 cloves of Garlic  ( skin on) and the sprigs of Rosemary and cook for a further  10 minutes 4)  Drain the potatoes on Kitchen towel then serve  and enjoy

Saltimbocca loosely translates as " Jumps into the mouth". It is a  simple dish from rome normally made from Veal but Chicken  or pork can also be substituted. Ingredients Pork Fillet or Escalopes flattened out Flour for coating 1-2 Sage leaves per piece of meat 1-2 slices of Prosicutto per piece of meat 30-40 grams of butter for cooking Sage Flower 1/2 juice of a lemon 1 Large glass of Dry white wine. Method 1) Flatten your piece of meat  then put a sage leave in the middle and  take some proscuitto and wrap round the meat. Attach the meat with a cocktail stick 2) Coat this piece of meat with flour and shake off any excess 3) Heat the butter with the sage  flower ( I find this  gives extra sage flavour to the dish) 4) Fry the  meat about 3 minutes either side 5) Then pour in the wine and the lemon juice and cover for about 1-2 minutes to  make sure the meat is cooked and the sauce to reduce. 6) Take out the meat  and remo...

Club sandwich with an ice cold beer for me is a lovely lunch. I know a Club sandwich is rather simple to make but I hope that a few ingredients in mine will be new to you. Ingredients for 2 sandwiches 6 slices of bread 2  eggs 2 Big tomatos 4 leafs of Iceberg lettuce 4 Rashers of Bacon 2 Slices of Cheese ( I used Edam) Mustard Mayonnaise Strawberry jam. Method 1) After  preparing  the  Lettuce and Tomato and cooking the egg and bacon  you can commence putting together the sandwich. 2) First take one  slice of bread and   spread mayonnaise and then mustard   then add the cheese slice and egg 3)Then spread strawberry jam on the bottom side of the second piece of bread and  mustard on mayonnaise on the top. 4) On top of the mayonnaise and Mustard add the lettuce ,bacon and Tomato. 5) Then with the last slice of bread  spread Jam on the bottom side and push down.

Navarin Stew is a simple iconic  Lamb stew Ingredients 500g-1kg of Diced lamb shoulder 1 Carrot Cubed 1 Onion Cubed Nudge of Butter 4 Whole Garlic Cloves 20 grams of Tomato puree 20 grams of Plain Flour Bouquet Garni Medium sized potatoes par boiled ( Amount depends on you) Method 1) Brown the Lamb and turn the oven on at 220 oC 2) Remove from pan and get rid of excess oil. 3) Add  Carrots and Onions with the butter and sweat for about 5 minutes 4) Add the lamb back and sprinkle the plain flour on the top And add the casserole pot to the oven for 5 minutes. 6) Take out of the oven and put back on the hob and  add the tomato paste and enough water to cover the lamb. 7) Bring the  stew to a boil then place in the oven  at 180 oC for 30 minutes 8) Take out of the oven place the lamb in a separate pan and filter the sauce and simmer for 20 minutes with the potatoes to make sure the potatoes are soft and cooked you can also add any other veg suc...

This dish is a simple dish from Naples which is lovely for the summer. Ingredients 500grams of  Fish fillets 2 tins of chopped tomatoes or  500 grams of  cherry tomatoes. I use tinned cherry tomatoes 3 cloves of garlic finely chopped 1 onion finely chopped 200ml of white optional if not  use water Big bunch of parsley , use half for garnish few sprigs of Oregano , Thyme if you have On or 2 bayleafs some salt and pepper and a pinch of sugar Method 1) Cook the onion and garlic in olive oil until transuclent 2) Add the Tomatoes and wine and simmer for 30 minutes or less if you dont have time with cover on 3) Add the herbs 4) Add your fish fillets and cook for 5 to 10 minutes with cover on 5) Garnish with the left over Parsley.

Its always nice to make Fish with a sauce and cheese and herb sauce is one of the easiest. Ingredients 4 Fillets Fish such as Cod 40g butter 40g Flour 300ml of Cold milk  added a bit at a time Seasoning Pinch of Nutmeg Big Handful of Grated Cheddar Cheese Herbs of your choice, I added what I am growing so a little bit of Chervil ,Parsley and Tarragon Method  1) Fry the Cold in a hot pan with Butter and Oil  for about 3 minutes either side. 2)  Whilst the fish is  cooking you can make the Roux by frying the butter and when melted adding the flour. 3) Too this you add the milk a bit at a time whisking as you go  by the time you have poured it all it should start to become thicker. 4) If so add  the Nutmeg , seasoning  , cheese and herbs, If not you make and add more roux. 5)  Put the Fish on the plate and pour  the sauce on the top.

This is a very very easy sauce to make and works well as a pasta sauce , with chicken and steak. Ingredients 15g of Butter 1 Tbsp of Oil 250g of mushroom sliced 175ml of White wine 1 tsp of Dijon Mustard 200ml of Double cream salt and pepper Method 1) Heat your frying pan with butter and oil add the mushrooms over a low heat and cook for 10 minutes until there are soft. 2) Add the wine and cook at a medium heat for 10 minutes or until the wine is reduced by half 3) Add the Dijon mustard and mix it with the mushrooms well 4) Add the cream and heat through 5) Check for seasoning and then add to your chicken or steak and Enjoy

This is an easy dish to do with maximum flavour the recipe was adapted from a recipe on French cooking academy Youtube page https://www.youtube.com/channel/UC0lG3Ihe4LGV851lODRIS5g Ingredients for 4 500-750 grams of  Casserole steak approx 300 ml of  good beef or veal stock approx 300ml of  Red Burgundy wine 1 carrot diced 1 Onion diced 1 Bouquet Garni 2 Garlic Gloves 20 grams of Plain Flour For Garnish 100 grams of Mushrooms Fried 100 grams of bacon cut into cubes  Fried 10 shallots or pearl onions  Carmelised by covering in water , 2 big pinches of sugar and 2 nudges of butter and cook until water evaporates. Parsley Method 1) Brown the beef and set aside whilst doing  turn your oven at 240 oC , and slowly warm the wine and stock 2) Then cook the carrots and Onions for  5 minutes 3) Add the beef back and  add the flour and put in an oven for 5 minutes 4) Take out and mix the flour well 5) Add the stock and wine so it ju...

This is a very easy version of the popular Spanish dish Ingredients for 4 You can put anything in you like but this was my  choice at the time 150 grams of Scallops 150 grams of King Prawns 300 grams of Squid 200 grams of Cod cut into bite size chunks 1 red pepper cut into 1 cm  size chunks 1 Green Pepper cut into 1 cm size chunks 3 Shallots finely chopped 3 garlic cloves finely chopped 600ml of Seafood or fish stock A big pinch of Saffron 1 tsp of Hot Spanish Paprika 300g of Paella Rice , if you cant find use risotto rice Method 1) Fry the garlic when it starts to sizzle add the shallots and fry for about 4 minutes ( Medium high heat) 2) Then add the peppers and cook for 3 minutes 3)  Then add the rice 4) Add the stock , paprika and saffron and bring to the boil then  let it simmer on a medium high heat 5) Add the Seafood then stir it to so  its all equally distributed , then leave the paella for 20 minutes without stirring. 6) The sto...

This is an easy sauce to make to liven up most fish Enjoy. Ingredients Juice of 1 Lemon half a shallot chopped salt 50 grams of cold butter diced. Some Herbs such as Parsley Method 1) Add the Lemon Juice, shallot and salt and reduce by half 2) Slowly add the butter so it slowly melts 3) Add the herbs 4) Pour on your cooked fish

This recipe is  French Origin and is adapted from the French cooking academy Youtube channel. Ingredients 4 Pork Chops  seasoned Tablespoon of oil plus a small nudge of butter For the Sauce 1 Shallots finely chopped 50ml of French White wine 200ml of Veal stock 2 teaspoons of Dijon Mustard 50 grams of Gherkin 15 grams of butter to finish off the sauce. Method 1) Fry the port chops over a medium-high heat for 5 minutes either side then place in the oven at 150oc whilst you prepare the sauce. 2)Heat a nudge of butter and add the shallot and let it sweat, then add wine and boil to deglaze the pan. Boil until the wine disappears. 3)  Add the hot stock( previously been heated up slowly) and reduce. 4) Turn off heat and add the mustard and stir. Then Filter sauce into another pan and add the gherkins and finish off with 15 grams of butter and stir until melted and serve with the pork chops.

This is a lovely dish for the summer, please serve with rice. Ingredients 115g of chorizo cut into chunks 3 tbsp of olive oil 1 onion, halved lengthways and thinly sliced 2 garlic cloves, finely chopped 4 skinless, boneless chicken breasts salt and black pepper 250g of chestnut mushrooms sliced 2 tsp of paprika 1 tsp cornflour 150ml of chicken stock 170 ml Full fat soured cream 12 pitted plump green olives 1 Tbsp Chopped fresh flat leaf parsley. Method 1) Heat a frying pan and fry the chorizo. Remove using a slotted spoon and drain on a paper towel. 2) Retain 1 Tablespoon of this Chorizo to this oil add 1 Tablespoon of Olive oil and fry the onion and garlic for 6 minutes over a medium heat. Add the onion and garlic to the bottom of the baking tray. 3)Preheat the oven 180 oC and fry your chicken in a pan using 1 Tablespoon of oil for 5 minutes either side and place on top of the onions in the baking tray 4)Add the final Tablespoon of oil to the pan and fry the mus...