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Beef and Onion Kebabs
Serves 4 Time taken 45 minutes
For the Barbecue Baste:
Trim any fat from the steak and then cut it up into neat cubes. Halve deseed and cut the green peppers into pieces. Peel the onions, leaving them whole, place in a saucepan, cover with cold water and bring the boil. Simmer for 10 minutes to partly cook. If small onions are difficult to find, use two large onions peeled and cut in quarters but do not par-boil. Cut the tomatoes in half. Fix the chunks of meat on to four skewers alternating the meat with the green peppers, onions and tomato halves. Set aside while preparing the baste. Heat the oil in a small saucepan. Peel and finely chop the onion and the garlic. Add the onion and cook gently for 5 minutes until tender but not brown. Add the garlic and fry for a moment, then stir in the remaining ingredients. Stir well and bring to the boil. Simmer gently for 10 minutes stirring occasionally. Draw off the heat and the baste is ready for use. Brash the skewers with a little of the baste and place over the glowing coals. Cook for 10–15 minutes, basting and turning occasionally.
New Potato Salad
Serves 4 Time taken 20 minutes. Cool before serving.
Tossing the potatoes in the dressing while they are still hot, considerably improves the flavour of the potato salad. Select even-size potatoes, scrape and add whole to boiling salted water. Reboil and simmer for about 15 minutes or until just tender, depending on the size of the potatoes. Drain and leave until cool enough to handle, then slice thickly into a salad bowl. Wash and trim the spring onions. Shred the white base of each and add to the potatoes along with the chopped parsley and mint. Pour the oil and vinegar dressing over the potatoes while they are still hot, then leave until cold before serving.
Pineapple Coleslaw
Serves 6 Time taken 45 minutes
For the Dressing:
Discard any outer, bruised leaves from the cabbage, cut half the cabbage into quarters and remove the hard stalk. Shred the cabbage finely and wash well in salted water. Drain thoroughly and place in a salad bowl. Pick the grapes from the stem, wash thoroughly, cut in half and add to the cabbage. Slice the leafy top and the base from the pineapple then cut downwards round the sides to remove the outer peel. Remove any eyes and cut the pineapple into slices. Cut away any hard core and shred the pineapple and add. Pour the oil and vinegar dressing over the prepared ingredients and toss well to mix through the salad. Thin down the mayonnaise with the cream and pour over the salad. Toss to mix again and then serve. It is advisable to mix the salad in a mixing basin, if a wooden salad bowl is to be used for serving, as the bowl is inclined to get stained when tossing the salad in the mayonnaise dressing. This salad is delicious with grilled fish, poultry, roast pork, grilled steak or chops.
Salad «Nicoise»
Serves 4 Time taken 20 minutes.
This particular salad makes an excellent start to а meal, it looks attractive and is very easy to prepare. Pour half the prepared dressing into the base of a salad bowl-the one to be used for serving. Separate the lettuce leaves and wash them tearing any large ones in half. Add the lettuce and the cooked bean to the dressing in the bowl and toss to ma with the dressing. Halve, deseed and shred the green pepper. Peel and slice the onion into rings. Arrange the tuna fish, drained from the tin and broken in pieces, the olives, shredded green peppers, anchovy fillets and onion rings on top of the salad. Cut the tomatoes and shelled, hard-boiled eggs in quarters and arrange around the aides of the bowl. Sprinkle with the remaining oil and vinegar dressing and serve.
Spinach Flan
Serves 4-6 Time taken 1 hour.
For the Filling:
Roll the prepared pastry out thinly and use to line a 20-cm quiche tin or a flan ring set on a bating tray. Trim the edges and prick the base of the flan with a fork. Fill the centre with a piece of crumpled kitchen foil to hold the shape while baking. Place above centre in a hot oven (200 degree C) and bake for about 10 minutes. Remove the foil a few minutes before the end of the cooking time. Meanwhile, wash the spinach in several lots of cold water to clean thoroughly. Tear away the centre stalk from each leaf and place the spinach in a saucepan. Cover and cook over moderate heat for about 10-15 minutes, or until tender. No water is required, sufficient will be clinging to the spinach leaves. Drain the cooked spinach well and press to get rid of excess moisture. Chop the spinach finely. Sieve the cottage cheese into a mixing basin and add the spinach, eggs, Parmesan cheese and cream. Mix well and season to taste with salt and pepper and add the nutmeg. Spoon the mixture into the pastry case and spread evenly. Replace in the oven at moderately hot (190 degree C) and bake for 30 minutes or until the filling is set and lightly browned. Serve warm with sliced tomatoes tossed in oil and vinegar dressing.
London Particular (Pea and Ham) Soup
The thick blankets of fog known as «pea-soupers» that used to descend on London are now a thing of the past since the introduction of the «Clean Air Act» and smokeless fuels. This soup is named after those fogs and it will still keep you warm on a misty autumn evening!
Ingredients:
Serves: 8
Melt the butter, add the bacon, onion, carrot and celery. Cook for 5-10 minutes until the vegetables have begun to soften. Add the peas and stock. Bring to the boil, cover and simmer for 1 hour, until the peas are cooked. Liquidize thoroughly. Add the yogurt and reheat gently without boiling. Serve garnished with bacon pieces (and croutons if you like).
Crab Salad
Ingredients:
Serves: 4
Mix together the lemon juice, mayonnaise and yogurt. Combine the dressing with the remaining ingredients except the lettuce. Serve the crab salad on a bed of shredded lettuce. Garnish with cucumber and lemon slices and accompany with brown bread and butter. If you are using fresh crabs in their shells you will need two large crabs to produce the weight specified. The dish looks good garnished with crab claws.
Traditional Beef Stew
Bitter beer is best for this dish, failing that, try a Brown Ale or Stout.
Ingredients:
Serves: 4
Pre-heat oven to 150 °C / 300 °F / Gas 2. Heat the lard in an oven proof casserole and brown the beef. Add the onions and cook for 3 minutes. Add the remaining vegetables and mustard, cook for 5 minutes. Pour in the beer, bring to the boil and turn off the heat. Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes. Add a little water if necessary. Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni.
Bramely Crunch
The Bramley apple is the perfect ingredient to turn everyday recipes into quick and easy dishes with a healthy difference. Here they make a simple tangy dessert.
Ingredients:
Serves: 4
Place the apples and water in a heavy-based pan and cook over a moderate heat for 8-10 minutes. Stir occasionally to prevent sticking. Cool and mash or blend to a smooth purée. Sweeten to taste. Mix the apple purée with half the cinnamon. Melt the butter in a frying pan and add the breadcrumbs, oats, demerara sugar and remaining cinnamon. Cook for 5 minutes stirring frequently until golden brown, Cool and add hazelnuts. Reserve 1 tablespoon of the crumb mixture, then layer the apple purée with the breadcrumbs into individual glasses, finishing with apple topped with yogurt and reserved crumbs.
Grilled Hamburger Steaks
Ingredients:
In a large mixing bowl, soak the bread in enough water to cover. Squeeze out and discard the water. Add the ground beef and herbs, salt and pepper. Break in the egg and mix well with hands or fork. Shape the meat into 4 large patties, each about 1 inch thick. Place the burgers on a greased grill about 4 inches above hot coals. Grill about 10 to 15 minutes per side, or until juices run clear. Omit French bread or replace with crushed pork rinds or ground almonds to make this a low carb recipe.
Mushroom Stuffed Burgers
Ingredients:
Combine ground beef, onion, eggs, bread crumbs, ketchup, salt, and pepper; shape into twelve thin (about 1/4-inch thick) patties. In a skillet, melt the butter and saute the mushrooms until just tender. Place mushrooms on 6 of the patties. Top with remaining patties and seal edges. Broil or grill the burgers to desired doneness. Top each with a slice of cheese and let melt. Serve on split toasted buns.
The French Toasts
Ingredients:
Preliminary warm up an oven to 200 degrees. Shake up egg whites, egg, milk, vanilla and a salt teaspoon. In a small frying pan melt 1 teaspoon of margarine. Deep bread slices in the shaken up mix so that it is good to cover both parties. Fry bread on a frying pan to golden color (6-8 minutes). To keep the roasted bread hot, hold it in warmed furnaces while will fry other slices. Submit a toast with a syrup or fresh berries.
Apple and Cheese Pudding
Ingredients:
Serves: 4
Cook the apples gently in butter and vanilla essence until slightly soft, place in a buttered ovenproof dish. Beat together the milk, cheese, eggs and sugar. Pour over the apples. Bake at 190 °C / 375 °F / Gas 5 for 25 minutes. Serve hot. If you cannot get curd cheese, try this recipe with another soft cheese instead.
Banana Cream Pie
This is a lovely dessert, nice enough to serve at a dinner party.
Ingredients:
Serves: 4-6
Roll out the pastry on a floured work surface and use to line a 15 cm (6 inch) flan tin. Fill with baking beans and bake blind at 200 °C/ 400 °F/ Gas 6 for 10 minutes. Remove the baking beans and cook for a further 10 minutes until crisp. Beat the egg yolks, 50g (2 oz) sugar, cornflour and butter in a heatproof bowl, until pale in color. Bring the milk to the boil then gradually whisk into the egg mixture. Cook the bowl of custard over a pan of simmering water, stirring constantly until thick. Cool. Stir in the vanilla essence. Arrange most of the banana slices in the bottom of the pastry case, reserving a few for decoration. Pour the custard over the banana slices. Whisk the egg whites until stiff, beat in half the remaining caster sugar and fold in the rest. Pipe meringue on top of the custard, leaving the centre uncovered. Bake at 150 °C / 300 °F / Gas 2 for 15-20 minutes until the meringue is golden. Arrange remaining banana slices in the centre. Serve cold with fresh cream.
Bean and Vegetable Soup
Ingredients:
Serves: 4
Melt the butter in a large non-stick frying pan and add the prepared vegetables and cook until softened. Add the lentils, stock, milk and bouquet garni and simmer for 15-20 minutes. Remove and discard the bouquet garni. Add the beans and heat through. Garnish with parsley and serve with bread rolls.
Cornish Crab Soup
This soup is delicious and extremely filling. If possible, add a few strands of saffron, which will give it not only a gorgeous golden color, but also a honey-like taste.
Ingredients:
Serves: 6
Separate the white and dark crab meat. Heat the butter until foaming, stir in the flour and allow to cook for a minute, then add the milk, stirring well, then the chicken stock. Add the dark crab meat, salt, pepper and nutmeg and simmer gently for 12-15 minutes. Add the saffron if liked, stir and then put in the white crab meat and the sherry. Bring to just under boiling point, simmer for 5 minutes and check for seasoning. Transfer to a soup tureen as it is, with a swirl of cream, or it may be sieved or liquidised if preferred.
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