J for Jos (Africa - Nigeria)

Jos is a city in Nigeria's middle belt and is the administrative capital of Plateau State. It is located on the Jos Plateau at an elevation of about 1,238 metres / 4,062 feet high above sea level. During British colonial rule it was an important centre for tin mining. In recent years it has suffered violent religious clashes between its Muslim and Christian populations in 2001, 2008 and 2010.

Trade was largely responsible for changing the flavors of African cuisine. Before trading between continents began, main staples included rice, millet (a type of grain), and lentils. The Portuguese were the first Europeans to reach Nigeria. There, they established a slave trade center around the 1400s. Portuguese explorers and traders introduced cassava to western Africa (including present-day Nigeria) through their trade with the African coasts and nearby islands. British, Dutch, and other European traders later competed for control of the trade. By the 1700s, the British were the main traders of slaves on the Nigerian coast.

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Nigerian Suya Kebabs Beef traditionally or Chicken
2 Beef or Chicken breasts diced
3 tbsp vegetable oil
2 tsp Paprika
2 tsp Salt
2 tsp garlic paste
2 tsp Ginger paste
Skewers

Methodology:-
Mix oil, garlic, ginger, salt and paprika in pestle
Rub into meat and set aside for a couple of hours
Skewer up and BBQ, Griddle or grill.

Methodology:-Mix oil, garlic, ginger, salt and paprika in pestle
Rub into meat and set aside for a couple of hours
Skewer up and BBQ, Griddle or grill for 2-3 mins each side

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 Jollof Rice
1/2 bag of basmati or long grain Rice
4 tbsp Oil
1 Onions chopped roughly
1 Garlic clove chopped
1 tbsp Madras curry powder Rajah
1 tbsp of Fresh Thyme
2 Cans of Plumb tomatoes
1 Red Peppers rougly chopped
1 Chilli Diced
3 Veg stock cubes
2 tbsp tomato puree

Methodology:-Add Pepper, garlic, chilli, plumb tomatoes and half the onion to food processor
Blend ingredients
Heat oil in pan and gently fry half an onion for 10 mins
Add tomato puree
Add the blended ingredients
Add the thyme, curry powder and stock
Add the rice
add 2 cups of water and cover and leave for 15-20 mins stiring occasionally

Carola's latest pole dancing progress

A little video showing Carola's latest pole progress that she has worked very hard at.

She started pole dancing for fun and to keep fit and flexible in August this year and has come a long way. She picked up an injury in October which put her out of action for 4 weeks but now she is back and being safer.

I for India

India officially the Republic of India, is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.18 billion people, and the most populous democracy in the world.Mainland India is bounded by the Indian Ocean on the south, the Arabian Sea on the west, and the Bay of Bengal on the east; and it is bordered by Pakistan to the west Bhutan, the People's Republic of China and Nepal to the north; and Bangladesh and Burma to the east. In the Indian Ocean, mainland India and the Lakshadweep Islands are in the vicinity of Sri Lanka and the Maldives, while India's Andaman and Nicobar Islands share maritime border with Thailand and the Indonesian island of Sumatra in the Andaman Sea. India has a coastline of 7,517 kilometres (4,700 mi).

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.

Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties. 

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Tandoori Chicken

4 Chicken pieces (Leg and thigh part) Skin and score pieces

150ml Plain yoghurt

1.5 tsp Ground cumin

1.5 tsp Ground coriander

1.5 tsp Paprika

1.5 tsp Salt

1.5 tsp minced garlic

1.5 tsp minced ginger

2 tsp oil

Squeeze of Lemon Juice

Coriander

Methodology:-

In a bowl combine the yoghurt, cumin, coriander, paprika, salt, garlic, ginger, oil

Add the chicken pieces to bowl and fully coat and rub in mixture into chicken

Cover chicken and place in fridge for 4 hours to marinade

Preheat oven to 200°C 

Add marinaded chicken to baking dish and place in oven for 25 - 30 mins turning once. 

Then char grill or BBQ chicken each side until charred. 

If you have no Char grill or BBQ then a regular grill can be used but not as effective.

Serve with fresh tomatoes and roasted peppers & onions 

Garnish with Coriander and squeeze some Lemon juice on

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Dal Tadka

1 cup of dried red lentils split

2 cups of water

1 tsp salt

1 tsp turmeric

2 tbsp oil

2 tsp cumin seeds

Fenugreek leaves small handful of (or 1 tsp ground fenugreek)

1 Onion diced

1 tsp of minced garlic

1 large tomato diced

1 tsp of turmeric

½ tsp of chilli powder

3 tsp of ground coriander

 2 tsp of ground cumin

1 tsp of salt

Fresh coriander

Methodology:-

Add lentils water, 1 tsp salt and 1 tsp turmeric to pan

Bring to the boil cover and simmer until all water is absorbed

In a frying pan heat 2 tsp of oil

Add cumin seeds for 1 min

Add Fenugreek for a few seconds

Add onion and brown 

Add garlic for 1 min

Add tomato, turmeric, chilli powder, ground coriander, ground cumin, salt.

Cook until it becomes a thick pulp and add to lentils and stir in

If the lentils are too thick stir in a little water until right consistency 

Stir in coriander

Serve as a side dish or as a soup with some naan bread.

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Methi Chicken

8 chicken thighs skinned de-boned and diced

Handful of Methi leaves 

100ml plain yoghurt

2 Tbsp oil

2 tsp cumin seeds

1 large onion diced

1 tsp salt

1 tsp minced ginger

1 tsp minced garlic

1 tsp of turmeric

1 large tomato diced

½ tsp chilli powder

2 tsp coriander powder

1 medium green chilli diced

1 tsp of Garam Masala

Fresh coriander

Methodology:-

Heat oil in large pan

Add cumin seeds fry for about 1 min

Add onion and fry until golden brown

Add salt, ginger, garlic, turmeric fry for 1 min

Add tomato, chilli powder, fresh chilli, coriander powder fry for about 3-5 mins

Add Methi leaves and stir in

Stir in yoghurt

Stir in chicken and cook for 10 – 15 mins until chicken is cooked

Take off the heat and stir in Garam masala and some chopped coriander

Done

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Saffron Basmatic rice

3 cups Basmati Rice

A few threads of saffron

8 Cloves

5 cups water

1 tsp Salt

Methodology:-

Add water, cloves, Saffron, salt to pan and bring to boil

Add the rice and simmer for 15 mins stirring occasionally

Remove from heat and cover and leave for 5 mins

Remove the cloves and ready to serve.

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Pineapple and Mango Lassi Drink

2 fresh pineapple rings diced

¼ of fresh mango peeled and diced

5 Tbsp of plain yoghurt

1 tbsp syrup

Methodology:-

Add all ingredients to food processor and blend until smooth.

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http://www.vahrehvah.com/
Check this guy out very good and funny Indian Chef

Halloween

Roasted Paprika Pumpkin seeds
Pumpkin seeds scooped from Pumpkin
Olive oil
smoked Paprika
Sea salt

Methodology:-
Rinse the pumpkin seeds and put into a bowl.
Pour some olive oil over and mix up
Spread seeds over a baking tray 
Cook in medium high oven turning occasionally until they are brown
Remove from oven and dust with smoked paprika and salt
Mix together and put in bowl.


Lovely as snacks or for adding to breads or soups

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Pumpkin and parmesan Soup
50g butter
1 onion chopped
1kg pumpkin de-seeded and cubed
2 cloves of garlic diced
2 bay leaves
a glass of white wine
2 tablespoons double cream
900ml fresh organic chicken stock hot
an old parmesan cheese rind

Methodology:-
Heat the butter in a pan on low heat
Add the onion and pumpkin and cook for 5
Add the garlic and bay leaves and cook for another 5
Add the wine and cook until alcohol evaporates off
Add the stock and parmesan rind
Bring to boil and boil for 10 mins
Set aside to cool a bit then remove the parmesan rind and Bay leaves
Add soup to blender and blend until smooth
When serving garnish with a few pumpkin seed, parsley, parmesan shaving and a drizzle of olive oil

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Roast Sage Sausages with Pumpkin
4 Large Sage Sausage (Waitrose butchers do a really nice one)
250g Pumpkin cut into wedges
250g Potato cut into wedges
250g Parsnip cut into wedges
8 Shallots peeled
5 cloves of garlic skin left on and bashed once with hand
4 tbsp Olive oil
1 bunch of Asparagus tips
4 Tomatoes halved
Salt and pepper

Methodology:-
Heat oven to 200ºC/Gas mark 6
Add Pumpkin, Potato, parsnip, shallots and garlic to baking tray
Cover with olive oil and season with salt and pepper and mix up
Put in oven for 20 mins then remove and stir
Add the Sausage, asparagus tips and tomatoes
Bake for a further 25 mins turning the sausages


Serve with Gigantes Beans and a nice mustard

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Pumpkin Pie
1 x 500g pack ready-made dessert pastry
1kg peeled and deseeded pumpkin chopped into even cubes
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
4 tablespoons maple syrup
6 tablespoons caster sugar
3 large eggs beaten
200ml double cream

Methodology:-
Preheat the oven to 200ºC/Gas mark 6
Roll pastry to a thickness of just under 1/2cm
Line tart tin with pastry and blind bake for 20 mins. Set aside
Add Pumpkin to baking tray and sprinkle with nutmeg, cinnamon, ginger.
Drizzle with maple syrup cover the tray with double layer tin foil
Bake for 45 mins until soft in 180ºC/gas mark 4 oven.
Allow to cool a little
Add baked pumpkin and all the syrup and spices in pan to blender
Blend in food processor and transfer to a bowl
Add 2 tablespoons of sugar and eggs
Mix well and stir in the cream
Fill the cool tart case with pumpkin mixture and bake for 45 mins. Done

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http://www.odysea.com/shop/product.php?id=13

Pork and Sage

Pumpkin Monkey

Here are a couple more pumpkin ideas to use up any spare pumpkin you have as we have loads left:-

Sausage, pumpkin and sage casserole
http://www.bbc.co.uk/food/recipes/sausagepumpkinandsag_92737

Pumpkin Lasagne
http://www.bbc.co.uk/food/recipes/pumpkinlasagne_70658

Pumpkin risotto with crispy sage
http://www.bbc.co.uk/food/recipes/pumpkinrisottowithcr_13723

H for Hong Kong

Hong Kong is one of two special administrative regions of the People's Republic of China, the other being Macau. Situated on China's south coast and enclosed by the Pearl River Delta and South China Sea, it is renowned for its expansive skyline and deep natural harbour. With a land mass of 1,104 km2 (426 sq mi) and a population of seven million people, Hong Kong is one of the most densely populated areas in the world. Hong Kong's population is 95 percent ethnic Chinese and 5 percent from other groups. Hong Kong's Han Chinese majority originate mainly from the
cities of Guangzhou and Taishan in the neighbouring Guangdong province.




FOOD
The cuisine of Hong Kong can best be described as a type of eclectic cuisine with extensive influences from Cantonese cuisine and parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Fujian and the Yangtze
River Delta), Western world, Japan, and Southeast Asia. Due to Hong Kong's past as a British colony and long history of being an international city of commerce. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of "Gourmet Paradise" and "World's Fair of Food".

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Hong Kong Pork Chops
6 thick loin pork chops
3 Tablespoons soy sauce
3 Tablespoons Oriental sesame oil
3 Tablespoons hoisin sauce
3 Tablespoons dry sherry
1 Tablespoon minced garlic
1 Tablespoon minced peeled fresh ginger
1 shallot, finely chopped
1/2 teaspoon salt
2 Tablespoons honey


Methodology:-
Combine all sauces, oils, honey, salt, ginger, garlic and shallot in a bowl.
Add to pork chops and coat them completely and allow them to marinade at room temperature for 2 hours
Fry chops in a non-stick skillet for 10 to 15 mins. Do in batches if skillet not big enough.


Serve with dipping Sauce as follows

Dipping Sauce
6 Tablespoons soy sauce
6 Tablespoons hoisin sauce
4 teaspoons honey
2 teaspoons Chinese chili sauce (available in Asian markets)
2 teaspoons minced garlic


Methodology:-
Combine in a bowl and set aside for dippping.

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Fried beef and noodles
400g of frying beef cut into strips
1 Garlic clove
1 table spoon of tomato puree
1 table spoon soy sauce
1/2 table spoon cornflour starch
1 table spoon oil
3 table spoon of sherry vinegar
Handfull of beansrprouts
Handfull of cooked rice noodles


Methodology:-
In a bowl combine garlic, tomato puree, soy, cornflour, oil, sherry vinegar to make marinade.
Coat the beef in marinade and leave for at least 2 hours.
Fry the beef in a pan or wok for a couple of mins
Add beansprouts and rice to the wok and cook for a further 5 mins.

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Broccoli Hong Kong style stir fry
1 pound broccoli cut into florets and halved
Sauce:
1/4 cup water
2 tablespoons oyster sauce
1 tablespoon sherry
1 -2 teaspoons cornstarch
1 garlic clove
Other:
2 thin slices ginger
2 teaspoons sugar
salt to taste
1/4 cup water
2 tablespoons oil for stir-frying


Methodology:-
Mix the sauce ingredients together
Heat oil in pan and add garlic and ginger cook until brown
Add the broccoli and fry until brilliant green then add the sugar and salt
Stir well then add the water, cover and cook for about 2 mins
Restir the sauce mixture and add to wok moving the broccoli to the sides.
Keep stiring the sauce in middle of pan until it thickens then mix broccoli in

Atari-Ya Foods (Finchley, London)

http://www.atariya.co.uk/

Chick Pea Chocolate Cake with poached pears (Gluten Free)

EXTRA

An interesting thing to do to use up chick peas from yesterdays Greece experience.



Chick Pea Chocolate Cake with poached pears (Gluten Free)
Cake
250g plain chocolate, chopped
1 1/2 (400g) tins chickpeas, rinsed and drained
4 eggs
150g caster sugar
1/2 teaspoon gluten free baking powder
Poached Pears
4 Pears (serves 8 people)
Half bottle or red wine
5 tbs sugar
1 tsp cinnamon powder
5 whole cloves
Couple of pinches of nutmeg

Methodology Cake:-
Preheat the oven to 180 C / Gas mark 4.
Grease a 23cm round cake tin, line with parchment and then grease again.
Place the chocolate into a microwave-safe bowl.
Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
Combine the chick peas and eggs in the bowl of a food processor. Process until smooth.
Add the sugar and the baking powder, and pulse to blend.
Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed.
Transfer the batter to the prepared cake tin.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the centre of the cake comes out clean.
Cool in the tin on a wire rack for 10 to 15 minutes before turning out onto a serving plate.

Methodology Poached Pears:-
Peel the pears and leave whole with stalk on
Add Wine, sugar, cinnamon, cloves, nutmeg, pears to a pan.
Bring to simmer and cover for 30 to 40 mins or until pears are soft. Turn pears every 5 mins.
Once pears are soft remove them and slice in half. Each half is for 1 person.
Reduce wine sauce down until it forms a nice sweet sauce.
Plate up piece of cake with pear half and drizzle with wine sauce.

Optional Serve with a dollop of clotted cream or ice cream.

CREDITS: The Chick pea cake recipe came from the following user CCUMMINS from www.allrecipes.com


http://allrecipes.co.uk/recipe/6722/gluten-free-chocolate-cake.aspx

G for Greece

Greece also known as Hellas and officially the Hellenic Republic is a developed country in southeastern Europe, situated on the southern end of the Balkan Peninsula. The country has land borders with Albania, the Republic of Macedonia and Bulgaria to the north, and Turkey to the east. The Aegean Sea lies to the east of mainland Greece, the Ionian Sea to the west, and the Mediterranean Sea to the south. Greece has thetenth longest coastline in the world at 14,880 km (9,246 mi) in length, featuring a vast number of islands(approximately 1400, of which 227 are inhabited), including Crete, the Dodecanese, the Cyclades, and the Ionian Islands among others. Eighty percent of Greece consists of mountains, of which Mount Olympus is the highest at 2,917 m (9,570 ft).

Modern Greece traces its roots to the civilization of ancient Greece, generally considered the cradle ofWestern civilization. As such, it is the birthplace of democracy, Western philosophy, the Olympic Games, Western literature and historiography, political science, major scientific and mathematical principles, and Western drama, including both tragedy and comedy. This legacy is partly reflected in the 17 UNESCO World Heritage Sites located in Greece. The modern Greek state was established in 1830, following a victorious uprising against Ottoman rule.

FOOD

Greek cuisine is a typical Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit andpork. Also important are olives, cheese, aubergine, courgette, and yoghurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.

Meze is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water.

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Hummus
1 can chickpeas or 2/3 of a jar of El Navarrico Chickpeas (Garbanzos)
2 garlic cloves
Juice of one lemon
3 tbs tahini
2 tbs olive oil
1 tsp cumin seeds
salt & pepper


Methodology:-
Put all ingredients in a blender and blend until smooth
Add to serving dish and drizzle with olive oil, fresh parsley and some salt

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Moussaka
500g minced beef or lamb
3 tbsp of Olive oil
1 tin chopped tomatoes
2 gloves garlic diced
1 aubergine
1/2 tsp ground cinnamon
2 tsp of dried oregano
1 large onion diced
1/2 glass of red wine
Bread crumbs
grated cheddar
salt and pepper
Bechamel sauce
40 grams butter
60g flour
200ml milk
18 grams parmasan or grated cheese
1 egg yolk


Methodolody:-
Heat oven to 200°
Slice Aubergine and add to salted water for 30 mins
Heat pan and add olive oil, onion and fry for a few mins
Add the garlic and fry for a few seconds
Add the mince to pan and fry for 5 mins stiring occassionally
Add the chopped tomatoes, cinnamon, oregano, red wine and salt and pepper
Continue to cook for a further 10 mins stiring occassionally
Remove Aubergine from water and squash out any excess water
Heat a frying or griddle pand and add oil.
Fry the aubergine in batches untill browned both sides and set them aside on kitchen paper
Get a baking dish and add half the aubergine level in bottom of dish
Then add half the mince mix level on top of aubergine
Then add the other half of aubergine leveled onto and then the rest of mince mixture
Make the bechamel sauce as follows
Heat a pand and add the butter and let melt
Remove from heat and stir in flour until very thick
Add milk and cheese and put back on heat and stir until thick sauce
Stir in the egg yolk and pour sauce over the mince mixture
Cover thinly with bread crumbs and sprinkle with a little extra cheese
Bake in oven for 30 mins.

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Jumbo Prawns in Garlic & Orange juice

4 tbs of olive oil

4  garlic cloves diced

4 Jumbo Prawns

2 shots of Brandy

1/4 cup of fresh orange juice

Salt and ground black pepper

some chopped fresh parsley

Methodology:-

Heat oil in a pan and add the garlic then add the Prawns and sauté for a couple of mins each side

Then add brandy to deglaze the pan and add the orange juice cook for a few mins

Remove the prawns and set aside in serving dish

Add salt, pepper, parsley and splash of water to pan and bring to the boil.

Boil for about 5-8 mins until liquid has reduced to a small amount of sauce.

Pour sauce over the prawns and garnish with some more parsley.

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El Navarrico Chickpeas (Garbanzos)

Get Him to the Greek

F for Fiji

Fiji officially the Republic of the Fiji Islands, is an island nation in Melanesia in the South Pacific Ocean about 2000 km northeast of New Zealand's North Island. Its more immediate neighbours are Vanuatu to the west, France'sNew Caledoniato the southwest, New Zealand's Kermadecto the southeast, Tonga to the east, the Samoas and France's Wallis and Futuna to the northeast and Tuvalu to the north. Fiji has had inhabitants since the second millennium B.C. In the 17th and 18th centuries, the Dutch and the British explored Fiji. Fiji was a British colony up until 1970; British occupation lasted almost a century. Because of the abundance of forest, mineral, and fish resources, Fiji is one of the most developed economies in the Pacific island realm. Today, the main sources of foreign exchange are its tourist industry and sugar exports. The country's currency is the Fijian dollar.

FOOD

Fijian food has a wonderful mix of the spicy curries that are influenced by the Indian people and the coconut, fish, sweet potato, cassava and other vegetables that the Fijians bring to the culture. Over time this food has developed and evolved to the current mix of flavours we experience now.

The people are extremely talented and are able to cater for their large families with very basic equipment and supplies. They often just have a gas hob, a large basic pot with no handle, spoon, bowl and a cast-iron Roti pan, something that all households seem to have. The country is also very traditional in the way they believe it is a women’s role to do the cooking. This often includes wadding out into the sea to catch a fresh fish for the meal. These ladies are amazing to watch, making delicious meals without measuring the ingredients, it is all done by taste and years of practice of cooking their Fijian food.

E for England

England is a country that is part of the United Kingdom.It shares land borders with Scotland to the north and Wales to the west; the Irish Sea is to the north west, the Celtic Sea to the south west and the North Sea to the east, with the English Channel to the south separating it from continental Europe. Most of England comprises the central and southern part of the island of Great Britain in the North Atlantic. The country also includes over 100 smaller islands such as the Isles of Scilly and the Isle of Wight.

The area now called England has been settled by people of various cultures for about 35,000 years,] but it takes its name from the Angles, one of the Germanic tribes who settled during the 5th and 6th centuries. England became a unified state in AD 927, and since the Age of Discovery, which began during the 15th century, has had a significant cultural and legal impact on the wider world. TheEnglish language, the Anglican Church, and English law—the basis for the common law legal systems of many other countries around the world—developed in England, and the country's parliamentary system of government has been widely adopted by other nations. The Industrial Revolution began in 18th-century England, transforming its society into the world's first industrialised nation. England's Royal Societylaid the foundations of modern experimental science.

FOOD

English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empireand as a result of post-war immigration.

Since the Early Modern Period the food of England has historically been characterised by its simplicity of approach and a reliance on the high quality of natural produce. This, in no small part influenced by England's Puritanheritage, resulted in a traditional cuisine which tended to veer from strong flavours, such as garlic, and an avoidance of complex sauces which were commonly associated with Catholic Continental political affiliations.

Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and gamepies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th century English cookbook, theForme of Cury, contains recipes for these, and dates from the royal court of Richard II.

Other meals, such as fish and chips, which were once urban street food eaten from newspaper with salt and malt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curriesfrom India and Bangladesh, and stir-fries based on Chinese and Thai cooking. Italian cuisine and French cuisine are also now widely adapted. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world while at the same time rediscovering its roots in sustainable rural agriculture.

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Roast Beef and 4 Veg Gratin
Roast Beef:-

1Kg roasting beef joint at room temperature

Chopped fresh rosemary (2 tbl spoons)

Chopped fresh Thyme (2 tbl spoons)

Salt and pepper

2 Red onions halved

2 Garlic cloves

Olive Oil

1 cup red wine

1/2 cup of water

Methodology:-

Preheat oven to 200°C/Gas mark 6

Rub oil into joint of beef

Spread rosemary and Thyme across a board or clean surface and roll joint over until covered

Season well with Salt and pepper

Add baking dish for beef to hob and heat up.

Add beef and sear until nicely brown and crispy on all sides of beef.

Add onion and garlic to baking dish and 1/2 cup of water

Cook in oven for 40 mins and remove beef

Rest for 10 mins and it's ready to carve

In the meantime add the oven dish with juice and caremalised meat and onion back on hob

Heat up on hob again and add the wine, continually scrapping all the flavours off base of pan

Do this until the sauce reduces to a thick tasty gravy.

Siv into pourer and its ready.

--------------------------

4 Veg Gratin

4 Medium Potatoes

1 Small sweet potato

1 Medium carrot

1 medium Parsnip

1 red onion diced

2 Garlic cloves grated

1 knob of butter

2 tsp chopped fresh rosemary

Salt and pepper

350ml single or double cream

Grated cheddar

Parmesan

Methodology:-

Heat oven to 220°C/Gas mark 7

Butter small deep baking tin

Slice up Potato, sweet potato, parsnip and carrot into small thin pieces

Add sliced veg to baking tin then add onion, garlic, rosemary, salt and pepper.

Add cream and stir then add knob of butter on top and put in oven for 30 mins

Remove from oven and stir in some of the grated cheddar

Then add rest of cheddar and some parmesan on top

Return to the oven for 40 mins and done.

Newcastle & London Eye

Drunk Monkey

D for Dijon (France)

Dijon is in the Cote d'Or, Burgundy

The ancient capital of Burgundy was once called Divio. The city of Dijon offers very interesting historical visits, cultural activities and fine restaurants. Not only famous for mustard, it was also the birth place of Gustave Eiffel,

who built the Eiffel tower in Paris.

The city is now the most important between Paris and Lyon, with major road communications and

the high speed train called the TGV, getting to and from Dijon is easy.

The city has the largest amount of buildings more than 300 years old, which are still standing, this make the old town centre very agreeable to walk around, for example the Rue de la Chouette and Verrerie are very charming, with half-timbered houses and narrow cobbled streets.

FOOD

Dijon is home to some of the finest French cuisine. Well-known regional dishes include Beef bourguignon, Coq au vin, Escargot, Gougère and pain d'épices (the local form of gingerbread). The tradition of pain d'épices de Dijon dates to the 14th century. Today it is predominantly made of rye flour and honey, with the addition of spices such as clove, ginger, cinnamon and sometimes anise. It is often garnished with candied fruits. The recipe is recognizably similar to what is called gingerbread in England, though the term pain d'épices is sometimes used in English to make the distinction. Modern commercial Dijon recipes are generally quite different from the harder gingerbreads that are sold as carnival food in Germany.

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French onion soup
50g butter
1kg brown onions , thinly sliced
2 tbsp of fresh thyme eaves
3 tbsp dry sherry
beef stock fresh 1 litre
1 baguette sliced
1/2 Garlic clove
extra-virgin olive oil
100g Gruyère grated
Dijon Mustard 



Metodology:-
1.   Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened but not browned - about 40 minutes stiring often. until the onion becomes carmelised and golden. 
2.   Add the sherry and simmer for 2-3 minutes. 
3.   Then add the stock and bring to the boil and season and Simmer for 10 minutes.
4.   Meanwhile, toast the bread, rub each slice with garlic, then drizzle with a little oil. 
5.   Mix the 100g of Gruyere with 1 tbsp of Dijon mustard
6.   Spread a little of the Gruyere and Dijon on toasted bread and grill until golden and bubbling. 
7.   Serve the soup with the cheese croutons on top.
8.   Grate a little extra cheese over top

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Beef bourguignon with Potato, Sweet potato and parsnip mash
Beef bourguignon
3 tsp goose fat
600g beef shin, cut into large chunks
100g smoked streaky bacon , sliced
350g shallots or pearl onions, peeled
250g chestnut mushrooms (about 20)
2 garlic clove , sliced
1 bouquet garni (Rosemary, Thyme, Parsley sprigs wrapped in bay leaf and tighed together)
1 tbsp tomato purée
750ml bottle red wine , Burgundy is good
Potato, Sweet potato, parsnip mash
2 Large Potatoes
1 Large Sweet potato
1 large parsnip
2 tbsp olive oil
1 tsp fresh rosemary diced 
1 tsp of fresh thyme diced
1 tsp of Dijon Mustard
4 cardamom pod seeds


Methodology:-
1. Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
2. In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
3. Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan - this will give the stew more flavour.
4. Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
5. To make the mash, peel the potatoes, sweet potatoe and parsnip and cut into cubes. Add to a pan and cover with water and bring to boil and simmer for 15 mins. Then strain off the water.
6. Add the olive oil, rosemary, Thyme, Dijon Mustard and cardamin pod seeds veg in pan and mash until creamy and season with salt and pepper if need.


Also you can serve with some green veg.

All recipes by Gordon Ramsay with a few twists by ourselves.
http://www.gordonramsay.com/index2.html