CHICKEN WITH MUSHROOMS IN BROWN SAUCE

INGREDIENTS

1- Chicken breast 1 kg
2- 1 Tbs garlic paste
3- 1 Tbs ginger paste
4- 2 Tbs flour
5- 1 cup mushrooms
6- 2 Tbs butter
7- 1 Tbs mustard paste
8- 1 Tbs white pepper
7- 3 Tbs Worcestershire sauce
8- 1/2 cup Oil
9- 2 cup brown sauce
10- 2 Tbs coriander leaves(finely chopped)

HOW TO MAKE BROWN SAUCE

1-Take a pan add oil and stir fry 1/2 kg bones until brown or you can roast it in the oven.
2 Add 6 to 8 cups of water and boil till 2 cup of stock remain.
3-Take a pan add butter, flour and add the bone stock you made and stir continuously to avoid lumps.Brown sauce is ready.

METHOD

1-Take a pan add oil in that than fry chicken breast and set aside.

2-Then fry mushrooms and set aside.

3-Now add the chicken breast to the brown sauce you made and cook on a medium heat
until chicken is tender and sauce thickens.

4-In the end add mushrooms and cook it for five minutes.

5-Garnish it with fresh coriander and served with boiled rice.

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Rhubarb sorbet

You will need an ice cream maker for this recipe. Makes about 500ml/18fl oz of sorbet. Chill plates for serving 30 minutes in advance.

Ingredients

• 50ml/2fl oz cold water
• 450g/1lb rhubarb, trimmed, partly peeled, chopped
• 85g/3oz caster sugar, plus extra to taste
• lemon juice, to taste

Preparation method

1. For the rhubarb, place the water, rhubarb and sugar into a pan, cover with a lid and bring to the boil. Continue to boil for 2-3 minutes, then remove the lid, reduce the heat to a simmer and simmer for a further 4-5 minutes, or until the rhubarb is tender. Set aside to cool.
2. Transfer the cooled rhubarb to a food processor and blend to a purée. Transfer the puréed rhubarb to a fine sieve and push it through the sieve with a wooden spoon, collecting the sieved liquid in a bowl.
3. Once the mixture has cooled, add sugar or lemon juice, to taste, as necessary.
4. Transfer the sieved rhubarb purée to an ice cream maker. Churn, following the manufacturer's instructions, for 15-25 minutes, or until the sorbet is smooth and has set. Store in the freezer until needed.
5. To serve, using two tablespoons dipped in hot water, make quenelles of the rhubarb sorbet. Place three quenelles into the centre of each of two chilled serving plates and serve immediately.

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Vegetarian chilli tacos

Tacos with a spicy bean filling and all the trimmings. Serve with a side salad.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove
• 3 celery stalks, finely chopped
• 200g/7oz brown cap/shiitake mushrooms, chopped
• 2 bird's-eye chillies, chopped
• 100g/3½oz tomato purée
• 1 tsp cocoa powder
• 100ml/3½fl oz red wine
• 150ml/5fl oz vegetable stock
• 150g/5oz canned kidney beans, rinsed and drained
• 150g/5oz canned butterbeans, rinsed and drained
• 150g/5oz canned soya beans, rinsed and drained
• salt and freshly ground black pepper

To serve

• 12 ready-made taco shells, warmed
• 150g/5oz Monterey Jack (or similar mild) cheese, grated
• 2 tbsp chopped fresh coriander
• 200ml/7fl oz soured cream
• cactus pickles, chopped (if available)

Preparation method

1. Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft.
2. Add the mushrooms and chillies and cook for one minute.
3. Add the tomato purée and cook for a further 2-3 minutes.
4. When the mushrooms are soft, add the cocoa powder, wine and stock and bring to the boil.
5. Reduce the heat and simmer for 15 minutes, then add all of the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through.
6. To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander, soured cream and cactus pickles (if using), and place onto plates.

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Coconut chilli chicken

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This recipe is proof that making your own curry from scratch really is easier than you think. The simple combination of a few fiery spices and cooling coconut milk will give you a result that beats any takeaway!

Ingredients

• 3 plump stalks lemongrass
• 50g/2oz fresh ginger
• 2 hot red chillies
• 2 cloves garlic
• a bunch coriander
• 2 limes
• 2 tbsp groundnut oil
• 200g/7oz tomatoes
• 2 tbsp fish sauce (nam plah)
• 2 tbsp dark soy sauce
• 8 chicken thighs
• 400ml/14oz can coconut milk
• 8 apricots, halved

Preparation method

1. Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.
2. Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer.
3. Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Meanwhile halve and stone the apricots and leave them to one side.
4. Test the chicken for doneness making certain it’s cooked right the way through, then add the apricots. Leave to simmer for a few minutes, then add the juice of the limes and the reserved coriander leaves.

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Low-fat chicken curry

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Marinating the meat is the key to this light, jalfrezi-style curry because it provides loads of flavour without adding any unnecessary fat.

Ingredients

• 3 skinless chicken breasts, trimmed and cut into bite-size pieces
• 4 heaped tsp garam masala powder
• 1 tsp salt
• 4 garlic cloves, grated
• 3cm/1½in piece fresh root ginger, grated
• 1 lemon, juice only

For the curry

• 1-2 tsp light olive oil
• 3 onions, thinly sliced
• 1-2 long green chillies, to taste, finely chopped
• 2 green peppers, seeds removed and cut into chunks
• 1 tbsp tomato purée
• 200ml/7fl oz chicken or vegetable stock
• 4 tomatoes, seeds removed, quartered, cut into strips
• ½ small bunch coriander, roughly chopped

For the cachumba salad

• 2 tomatoes, seeds removed, quartered and finely chopped
• half a cucumber, roughly peeled, quartered lengthways, seeds removed and sliced
• 1 red onion, finely chopped
• ½-1 green chilli, finely chopped
• 2 limes, juice and zest
• ½ small bunch coriander, leaves and stalks finely chopped
• pinch salt

To serve

• cooked rice

Preparation method

1. Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible.
2. Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes
3. Add the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through.
4. Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside.
5. Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice.

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Rhubarb panna cotta with roasted rhubarb

Tangy roasted rhubarb is a perfect match for this light, creamy Italian dessert. Make it a day ahead for a fuss-free pudding to round off a special meal.

Ingredients

For the roasted rhubarb

• 500g/1lb 2oz rhubarb, cut into 3cm/1¼in pieces
• 2 tbsp caster sugar
• 4 tbsp apple juice

For the panna cotta

• 75g/2½oz caster sugar
• 150ml/5fl oz double cream
• 2 leaves gelatine, soaked in a bowl of water until soft, squeezed dry
• 300ml/11fl oz buttermilk

Preparation method

1. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
2. Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice.
3. Roast in the oven for 8-12 minutes, or until just tender.
4. Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb.
5. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved.
6. Add the softened gelatine leaves and continue to simmer until dissolved.
7. Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly.
8. Add the buttermilk and stir until well combined.
9. Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set.
10. To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.)

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baked blueberry cheesecake recipe

INGREDIENTS

• 75g butter
• 200g digestive biscuits, crushed
• 500g low fat soft cheese
• 1 x 397g can condensed milk
• 1 tsp vanilla extract
• 3 eggs, beaten
• Finely grated zest of 1 lemon
• 150g blueberries

Method

1. Melt the butter in a large saucepan, taking care that it doesn't get too hot. Remove from the heat and stir in the biscuit crumbs. Tip them into the base of a 23cm (9 inch) loose-bottomed cake tin, pressing them down with your fist to make a firm base. Chill in the fridge for about 20 minutes.
2. Preheat the oven to 170°C/fan oven 150°C/gas mark 3.
3. To make the filling, beat the low fat soft cheese in a large mixing bowl until softened, then whisk in the condensed milk, vanilla extract, eggs and lemon zest.
4. Pour the filling over the biscuit crumb base, then sprinkle the blueberries over the surface. Transfer to the middle shelf of the oven to bake for 1 hour, until set. Leave until completely cold. Keep refrigerated and use within 3 days.

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killer mac and cheese recipe

INGREDIENTS

• Sea salt and freshly ground black pepper
• 45g butter
• 3 heaped tablespoons plain flour
• 10 cloves of garlic, peeled and finely sliced
• 6 fresh bay leaves
• 1 litre semi-skimmed milk
• 600g dried macaroni
• 8 tomatoes
• 150g freshly grated Cheddar cheese
• 100g freshly grated Parmesan cheese
• A few sprigs of fresh thyme, leaves picked
• Optional: a couple of splashes of Worcestershire sauce
• Optional: a grating of nutmeg
• 3 big handfuls of fresh breadcrumbs
• Olive oil

METHOD

How to make killer mac 'n' cheese

1. Get a large pan of salted water on to boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste - this is your roux. Add all the sliced garlic - don't worry about the amount, because each slice will caramelize like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC/425ºF/gas 7.

2. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour - taste it and season it until it's hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.

3. If you've made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.

4. While it's cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.

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pumpkin pie recipe

INGREDIENTS

• 1 x 500g packet sweet shortcrust pastry

For the filling

• 450g prepared weight pumpkin flesh, cut into 2.5cm chunks
• 2 large eggs, plus 1 yolk
• 75g soft dark brown sugar
• 1 tsp ground cinnamon
• ½ level tsp grated nutmeg
• ½ tsp allspice
• ½ tsp ground cloves
• ½ tsp ground ginger
• 275ml double cream

METHOD

How to make pumpkin pie

1. Preheat the oven to 180°C/gas mark 4. Prepare the pumpkin by peeling and chopping into 1in/2.5cm cubes, place on a large piece of foil and seal loosely so the pumpkin will steam while cooking, place in a roasting tin and bake in the oven for 40 mins or until soft.

2. One the pumpkin is cooked, pass through a sieve to produce a smooth puree.

2. Line your tart tin with sweet pastry and bake blind for 10 mins or until cooked and golden. Turn the oven down to 150°C/gas mark 2.

3. Lightly whisk the eggs and extra yolk together in a large bowl, then add the sugar and spices. Add the pumpkin puree and finally beat in the cream, mixing so everything is thoroughly combined.

4. Pour the filling into your prepared pastry case and bake for 40 minutes, by which time it will puff up around the edges but still feel slightly wobbly in the centre.

5. Remove from oven and place the pie on a wire cooling rack. Serve chilled or at room temperature with some chilled crème fraiche or cream.

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sticky ribs with whipped potatoes recipe

Ingredients

• 1.2kg spare ribs
• 800g floury potatoes
• 200g tub light cream cheese with garlic and herbs 100ml milk
• 275g bottle honey barbecue sauce
• Green beans, to serve

METHOD

How to make sticky ribs with whipped potatoes

1. Cover 1.2kg spare ribs with cold water in a large saucepan and bring to the boil. Reduce the heat, cover partially and simmer gently for 30 minutes. Drain in a colander. Preheat the grill to medium.

2. Meanwhile, put 800g floury potatoes into a pan, cover with cold salted water and bring to the boil over a medium heat. Reduce the temperature slightly and simmer for 12-15 minutes or until tender. Drain well and mash until smooth. Season well and beat in 200g tub light cream cheese with garlic and herbs and 100ml milk, warmed, using a wooden spoon. Continue to beat vigorously until light and fluffy. Cover and keep warm.

3. Spread the ribs out in a single layer in a foil-lined roasting tin. Pour over 275g bottle honey barbecue sauce and grill for 15 minutes, turning every 3 minutes.

4. To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the ribs are placed.

5. Serve with a generous spoonful of mash and some steamed green beans, if you like.

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all american steak with sweet potato chips recipe

Ingredients

• 2 T-bone steaks
• 2 large sweet potatoes, cut into chips
• Good pinch of cayenne pepper
• 2 tbsp vegetable oil

For the marinade:

• 1 tbsp molasses or black treacle
• 1 tbsp Jack Daniel's whiskey or any bourbon whiskey
• ½ tbsp smoked paprika
• ½ tbsp cider vinegar
• 1 tbsp tomato purée
• 2 tbsp tomato ketchup
• Juice of ½ lime

METHOD

How to make all-American steak with sweet potato chips

1. Preheat the oven to 220°C/fan200°C/gas 7. Combine all the marinade ingredients in a large dish. Add the steaks and mix to coat in the marinade. Season well and set aside to marinate for at least 20 minutes.

2. Place the sweet potatoes in a roasting tin and toss with the cayenne pepper and vegetable oil. Season with sea salt and black pepper and roast in the hot oven for 30 minutes until golden and crisp.

3. Just before the chips are ready, heat a griddle pan or heavy-based frying pan until very hot. Add 1 steak, and cook for 2-3 minutes each side for medium rare. Set aside on a warm plate to rest while you cook the remaining steak, then serve with the sweet potato chips.

4. To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.

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