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Wednesday, 27th November 2013

Cook a couple of these this week and freeze them. Then when all the Christmas panic is over you can manage a complete meal in a dish

just with a visit to the freezer - and it will be welcome.

Ingredients (for 6-8 people)

- 6 Streaky Rashers

- 1 tbs Sunflower Oil

- 1 medium Onion

- 1 Carrot

- 2 sticks Celery

- 700g (1lb 8oz.) Mince Beef or Lamb

- 1 tablespoon. Tomato Puree

- 50g (2 oz.) Flour

- 275ml (10 oz.) Water

- Salt and Pepper

- 12 med Potatoes

- 100ml (4 oz.) Milk

- 50g (2 oz.) Butter

Method

Cut the rashers into small pieces. Heat the oil in a large pan and fry the rashers until they brown. Take out with a slotted spoon and reduce the heat. Chop the onion, carrot and celery into little dice and cook in the oil and bacon fat in the pan until they start to brown. Add in the mince and raise the heat. Fry

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Wednesday, 20th November 2013

Lovely way to lift the simplest of ingredients into something delicious - a warming winter dish.

Ingredients (for 4)

- 450g (1 lb.) Lean Mince

- 2 rashers Streaky Bacon (finely chopped)

- 6 Scallions

- 30g (1 oz.) Butter

- 2 tsp. Cumin

- 1 small plain(unsweetened) Yoghurt

- 1 Large Spanish Onion

- 1 tbs olive oil

- 1 full half pint mug of Rice.

Method

Trim the scallions and cut them thinly. Reserve the green parts for the yoghurt and sweat the white parts in the butter along with the bacon and cook until soft. Sprinkle over the cumin and cook together for a minute. Stir these into the mince along with a generous seasoning of salt and black pepper. Make these into small walnut sized balls and fry in olive oil until brown on all sides and cooked through.

Peel and slice the onion finely. Fry this in the olive oil in a lidded pot on a moderate

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Wednesday, 13th November 2013

Lovely way to lift the simplest of ingredients into something delicious - a warming winter dish.

Ingredients (for 4)

- 450g (1 lb.) Lean Mince

- 2 rashers Streaky Bacon (finely chopped)

- 6 Scallions

- 30g (1 oz.) Butter

- 2 tsp. Cumin

- 1 small plain(unsweetened) Yoghurt

- 1 Large Spanish Onion

- 1 tbs olive oil

- 1 full half pint mug of Rice.

Method

Trim the scallions and cut them thinly. Reserve the green parts for the yoghurt and sweat the white parts in the butter along with the bacon and cook until soft. Sprinkle over the cumin and cook together for a minute. Stir these into the mince along with a generous seasoning of salt and black pepper. Make these into small walnut sized balls and fry in olive oil until brown on all sides and cooked through.

Peel and slice the onion finely. Fry this in the olive oil in a lidded pot on a moderate

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Wednesday, 6th November 2013

Lovely winter salad, the pears and the blue cheese are a delicious marriage and the walnut gives crunch.

Ingredients (for 4)

- 3 Ripe Pears

- Teaspoon butter

- Teaspoon Dried Ginger

- Teaspoon Honey

- 100g (4 oz.) Walnuts

- Tablespoon Olive Oil

- 225g (8 oz.) Blue Cheese

- Some dark Salad Leaves (Lambs Lettuce, Spinach or Watercress)

Mustard Vinaigrette:

- 1 Teaspoon Seedy Mustard

- 1 teaspoon sugar

- Grating of Black Pepper

- Generous Pinch Salt

- 2 Tablespoons White Wine Vinegar

- 8 Tablespoons Olive Oil.

Method

Mix together all the ingredients except the oil then add that and beat well together. Peel the pears, quarter them, remove the cores and slice along the length. Fry them briefly in the butter then add in the ginger and honey, simmer together and then put to one side.

Now fry the walnuts in Olive Oil until they start to darken, be careful not to let them turn

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Wednesday, 30th October 2013

I love spicy soups when the winter is drawing in. They are warming and comforting.

Ingredients

- 450g. (1 lbs.) Carrots

- 1 head Celery (or 450g.Celeriac)

- 2 lge. Potatoes

- 1 lge Onion

- 3 cloves Garlic

- 1 Thumb Root Ginger

- 1 tsp. Ground Cumin

- 60g (2 oz). Butter 500ml. (1pt.) Vegetable stock (or water)

Method

Peel the carrots, potatoes, onions and garlic and chop roughly. Chop the celery (or peel and dice the celeriac) Peel the ginger and chop finely.

Have ready a saucepan with a solid base and a good fitting lid. Melt the butter in the saucepan and then put in all the vegetables, with the ginger and garlic, and sprinkle over the cumin.

Set the heat at lowest possible and put on the lid of the saucepan. If the lid is not a good fit put a butter paper over the vegetables to hold in as much steam as possible. Let these cook

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Wednesday, 23rd October 2013

This is the most delicious way of serving duck breasts. The marinade tenderises the meat and the scoring and frying gets rid of a lot of the fat. (keep the fat for roast potatoes)

Ingredients (for 4)

- 800g Duck Breasts (this could be two three or four depending on size)

- Grated Zest and Juice of one Orange

- 1 Large thumb of Root Ginger, peeled and grated.

- I Dessert Spoon Honey

- 1 Tablespoon Soy Sauce

- 1 Small glass red (or white) wine

Method

About four hours before dinner, with a sharp knife, score through the skin of the duck in a criss-cross pattern being careful not to cut into the meat - this is to release the fat during cooking. In a hot pan sear the breasts skin-side down until they brown, the scoring pulls apart and the fat is released into the pan. Pour off and keep this fat

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Wednesday, 16th October 2013

Ingredients (for 4)

- 1 large Chicken (or 1kg of Turkey Meat, leg for preference)

- 1 head Celery

- 225g/8oz.. grapes (seedless for convenience, red for appearance)

- 175g/6 oz. Streaky Rashers

Mayonnaise:

- 3 egg yolks

- 280ml/10 oz. Sunflower oil

- 1 tbs. Lemon Juice

- Salt and Pepper

Method

Cover the chicken or turkey with cold water in a large pot and bring it to a rolling boil. Let it boil for about 10 minutes and then take it off the heat and let it cool in the water. This method of cooking keeps the chicken beautifully moist. When cool drain the chicken off the stock (keep this in the freezer for soup) and then take the chicken off the bone and discard the bones and the skin.

Chop this meat up roughly. Cut the rashers into little pieces and fry in a hot pan until brown and crispy, drain well on kitchen paper and add

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Wednesday, 9th October 2013

This is a great family favourite loved by all. A little smoked salmon flavour goes a long way.

Ingredients (for 4)

- 700g (1 1/2 lbs) Fresh Salmon

- 110g (4oz.) Smoked Salmon

- 2 Shallots

- 1 tablespoon Tomato Puree

- 600g (1 1/2 lbs) Tagliatelle (fresh if possible)

- 100g (4oz.) Crème Fraiche

- 1 Glass white Wine (optional)

- 40g (1 1/2 oz) Butter

Method

Trim the fresh salmon of all skin and remove the bones. Put the skin into a pot with about 225ml (8 oz) water and simmer for 15 minutes to make a light stock.

Cut the salmon into small cubes and season well with salt and pepper. Melt a little butter in a non-stick pan and fry these pieces of salmon until lightly cooked. Put to one side.

Peel and slice the shallots thinly and cook in the remaining butter in a lidded pan until soft. Add the wine and the drained stock to

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Wednesday, 2nd October 2013

This is a very good light version of Coq au Vin this time using white wine with a little cream.

Ingredients (for 4)

- 90g (3 oz.) Butter

- 4 Shallots

- 2 glasses White Wine - (ideally Alsace Riesling)

- 110g (4 oz) Mushrooms

- 1 tablespoon Flour

- Juice of Half lemon

- 90ml (3 oz.) Cream

- 125ml (4 oz.) Chicken stock.

Method

Divide the legs into thighs and drumsticks. Melt one ounce of butter in a pan and fry the pieces of chicken until brown on both sides. Chop the shallots and add them to the pan, season with salt and pepper. Lower the heat and continue cooking for three minutes. Add the wine and let it come to the boil. Reduce the heat to a minimum and poach the chicken gently at this heat for 30 to 40 minutes until very tender.

Quarter the mushrooms and fry them in the remaining 2 oz. butter until tender.

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Wednesday, 25th September 2013

Crab and ginger are a great combination and these little cakes make a great starter, or even a main course with salad and potatoes. This will make about 18 small crab cakes,

Enough for a starter for 6 or a main course for 3.

Ingredients

- 450g (1 lb.) White Crab meat

- 110g (4 oz.) Butter

- 110 g (4 oz.) Fresh Breadcrumbs

- Juice Half Lemon

- 2 tbs. White Wine Vinegar

- Pinch Salt

- Generous grinding Black Pepper

- 1 thumb Root Ginger (90g, 3oz.)

For Frying:

- Flour

- 2 eggs (Beaten)

- 6 oz. Fresh Breadcrumbs

- Sunflower Oil.

To serve:

- Half Pint Home Made Mayonnaise.

Method

Go through the crab meat very carefully to make sure there are no traces of shell in the mixture. Peel the ginger, (this is most easily done with an ordinary teaspoon). Grate the ginger and discard the remaining fibres.

Now add the ginger with the breadcrumbs, melted butter, lemon, vinegar, salt and pepper to the crab and mix gently

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