Roast Kimchi

This particular Cake was  very popular in the 1970s and 1980s in England , I always loved it , so I thought I would recreate it and try to bring it back en vogue . Ingredients for the Filling and Topping 50 grams of Caster Sugar 2 Tbsp Kirsch 350 ml of Double Cream 1 Tbsp Icing Sugar 400 Grams of Cherries 2 Tbsp of Black Cherry Jam 25 Grams of Dark Chocolate Ingredients for the Sponge 175 Grams of Unsalted Butter , Softened 175 Grams of Caster Sugar 6 Eggs , Separated 125 Grams of self-raising Flour 75 Grams Cocoa Powder 1 tsp of Instant espresso Powder Method 1) Line the base of a cake tin ( 20 cm) with Parchments Paper. Beat the butter with the sugar until Pale then add the egg yolks one at a time. 2) Sieve the Flour , Cocoa Powder and espresso Powder onto a plate. 3)  Whisk the egg whites until it forms soft peaks or looks like a cloud. Fold the Eggs whites and Flour into the Butter Mixture. 4) Pour into the tin  and bake for 45 minutes at 180...

This is Cake is light and is perfect for the days where you are a heavy meal but fancy something sweet . Ingredients 250 Grams of Plain Flour 25 grams of Ground Almonds 140 Grams Unsalted Butter , Diced 100 Grams of Golden Caster Sugar 4 Eggs 500 grams of  ready-made vanilla custard 55 grams of Lavender Sugar Mix of Berries to cover the cake Icing sugar and mint leaves to serve ( Optional) Method 1) Preheat the Oven to 200 oC. Place the Flour , Ground Almonds, Butter and Caster Sugar into a food processor and pulse into fine breadcrumbs. 2) Add 1 Egg and whizz until the mixture  forms a soft dough 3) wrap in clingfilm and place this dough in the fridge for 20 minutes 4)Roll out pastry on a lightly floured work surface and use to line any cake tin with a loose bottom fluted cake tin. 5) Line the pastry case with baking paper and pasta or beans to prevent rising. Bake for 20 minutes. 6) Remove the paper and bake  for a further 5 minutes at 160 oC. 7) W...

Guinea Fowl is smaller than a Chicken but you cook it very much the same way as you would Roast Chicken , i.e 20 minutes per  pounds plus 10 or 15 minutes, of course always check its cooked by confirming that all the juices of the chicken run clear. Guinea Fowl taste is in between a chicken and pheasant and is a little bit leaner than a chicken.  2 Guinea Fowls will feed 4 people. The Cooked  Guinea Fowl Roast Guinea Fowl English Lunch Guinea Fowl stock is very easy to make and I use  the same method as I would use for Chicken Stock. First Get a big Saucepan  Put the Carcass in  and fill with water until the carcass is submerged,  Then add  one celery stick chopped  , 2 Carrots chopped , 1 Onion coarsely chopped.   Also Add  a bouquet Garni which is  Parsley , Bay leafs and thyme tied up which enhances the stock's  flavour. Bring these Ingredients to a boil and let it simmer with the cover on for about 3 ...

Chicken Jalfrezi is one of my Favourite Curries  and this recipe will never make you order it in a takeaway or restaurant again. I hope you Enjoy. Ingredients Diced Chicken Thighs for 4 300 ml of water or Chicken stock 2 Onions finely chopped 2 Teaspoons of Ginger Puree 2 Teaspoons of Garlic Puree 1 Teaspoon of Turmeric 4 Teaspoons of Mild Curry Powder 4 Teaspoons of Chilli Powder 1 Teaspoon of Garam Masala Powder 12 Finger Chillies cut in half 1 Tin of Chopped Tomatoes 2 Tablespoons of Tomato Puree Chopped Corriander to Garnish Method 1) Fry the chopped Onions until they become soft 2) Meanwhile, make a paste from the ginger/garlic puree , Turmeric , Chilli Powder , Curry Powder add a little water and add to the pan and cook for a couple of minutes 3) Add the Diced Chicken and stir 4) Add the Chillies 5) mix the stock or water,  chopped tomatoes and tomato puree into a jug and pour into the frying pan. 6) Simmer for 20 minutes or until the chicken is ...

Both of these Pasta dishes are roughly the same so I thought I would blog both of them and let you decide which one you wanted to do. Ingredients for Amatricana 1 Small Onion Finely  Chopped 150 gram of Pancetta or streaky bacon 1 fresh red Chilli , Seeded and cut into thin strips 1 Can tomatoes 45 ml of white wine or water 350 grams of dried pasta 3 Tbsp of parmesan Cheese plus extra to serve Method 1) Heat the oil and cook the onion , Pancetta and Chilli over a low heat for 5-7 Minutes 2) Add the Tomatoes and wine  with salt and pepper to taste. 3) Cover and simmer for 15 minutes 4) Meanwhile, cook the pasta and add the  Pasta to the pasta sauce and Enjoy. To make the Rancetto simply leave out the 3 Tbsp Parmesan Cheese in the Amatricana Recipe and Add some fresh  Marjoram or Oregano For a minute before  you add your pasta sauce to the pasta and  garnish with some fresh basil. Spaghetti Al Rancetto

The following dish is a mild curry from the Sunny Island of Barbados. Ingredients 30 grams of  Butter 1 Large Onion , Finely Chopped 1 Garlic Clove , Crushed 1 Tablespoon of Curry Powder 1 Tablespoon of Flour 400 ml of Coconut Milk 1 Green Chilli finely Chopped 500 grams of  white fish fillets Juice of 1/2 lime Chopped Corriander to Garnish Method 1) Cook the onion and garlic slowly in the garlic 2) Add the curry Powder and Flour and cook slowly for 2 minutes 3) Add the coconut milk and chili and let simmer for 5-10 minutes 4) Whilst the curry sauce is cooking  arrange your fish fillets in an oven proof dish and squeeze the lime juice over them 5) Season the curry sauce and pour over the fish and cook in the over for 15 minutes at 170 oC. 6) Sprinkle with Corriander and Serve with mango chutney and rice.

Yakitori is effectively Japanese Kebabs and are very tasty. Ingredients for making 10-12 500 grams skinless , boneless Chicken Thighs cut into bite-sized pieces 8 Spring Onions , cut into 5 cm ( 2 inch) Pieces For the Sauce 100 ml Soy Sauce 50 ml Sake 75 ml of Mirin 2 Tbsp of Caster Sugar 20 grams of  Ginger 1 Garlic clove crushed 2 tsp of rice flour mixed with 1 tbsp of water Method 1) Add the soy sauce , Mirin , sake , sugar , ginger, and garlic into a saucepan and bring to a simmer. 2) Stir until  the sugar dissolves then cook for about 5 minutes more until the ginger and garlic are cooked. 3) Add the rice flour paste to the saucepan and bring to a boil , stirring until thickened. 4) Strain through a fine sieve , then pour 125 ml of this mixture into a bowl and leave to cool. The rest can be used as marinade and kept in separate bowl 5) Then add the  chicken to the cooled mixture and cover with clingfilm and leave in the fridge for at least an ho...