Asian style beef short ribs
6 beef short ribs
1 large onion chopped
2 inches of ginger chopped
4 cloves of garlic chopped
1 large stick of cinnamon
3-4 bay leaves
2-4 star anise
1/4 cup soya sauce
1/4 cup mirin
1 tablespoon coconut sugar
Brown off your ribs in a large pan then remove them and add onions garlic and ginger fry till golden then add the spices and bay leaves and fry a little longer before deglazing the pan with the liquid ingredients. Transfer the ribs and everything else into a casserole dish cover the meat with a bit of water and cook for around two hours or until soft. Check on it every now and then to make sure the ribs have enough water to cook and also turn them around a few times. Once the meat is tender remove the lid and let the liquid reduce and the ribs get a bit of colour on top.
Serve with steamed rice and vegetables of your choice , I like tender stem broccoli!
Oven baked Mexican veg and beans
This is an easy recipe to use up fridge Vegis and a way to use my Mexican spice mix. It’s an all in one pan method so easy on the washing up too!
2 tablespoons of Mexican spice mix
2 tablespoons of olive oil
1 tin of chopped tomatoes
2 courgettes
1 eggplant
2 red peppers
1 large onion
2 cloves of garlic
1 punnet of cherry tomatoes
1 tin of butter beans or any you like
first heat up oven to 200c while the oven is heating up chop all your vegetables into bite size chunks, not too small as it will shrink an bit as it cooks.
Place all the cut veg except the tomatoes on the baking tray drizzle with oil and the spice mix give a good toss and put into the oven to bake for 30 mins.
After 30 minutes take out give it a mix and add the cherry tomatoes. Put back in for another 10 minutes before taking out again and adding the tins of tomatoes and beans give another good stir and bake again for about 20 mins. Add salt and pepper to taste even some fresh herbs. Basil or coriander would be great.
Serve with rice, on a baked potato, over pasta or as a side to some fish or meat. Enjoy!
Quiche Lorianne
Quiche Lorraine
2018-06-04 22:48:21
Serves 4
Prep Time
30 min
Total Time
1 hr 30 min
Ingredients
- Quiche Lorraine
- For pastry
- 250g flour
- 150g cold butter
- 1 egg
- 1 tablespoon cold milk
- Pinch of salt
- For filling
- 4-5 rashers of bacon
- 1 onion sliced or diced
- 100g grated cheese of choice
- 2 small tomato’s sliced
- 5 eggs
- 500ml of cream
- Salt and pepper to taste
Instructions
- First make pastry. If you have a mixer add flour salt and butter an whizz till butter is incorporated (it looks like fine bread crumbs)if you don’t have a mixer you will have to do this buy hand.
- Then add your egg and milk to bring it all together into a ball,do not knead it
- Take out of mixer and put it in the fridge for 10 mins.
- Roll out your pastry on a floured surface moving 1/2 way around after every few rolls.
- When the pastry is rolled to about 1/4 cm Put into your tin and pressing the sides, put int here fridge again for 10 mins while the oven is heating.
- When oven is hot (180c) make fork marks on the base of your pastry the add grease proof paper and baking beans to weigh down. Place in the oven to cook for about 10-15 minutes then take out beans and pater and bake for another 5 minutes.
- While this is in the oven slice your onion and bacon and fry together in a pan with a little olive oil. Just till onion is soft and bacon cooked through.
- Make your egg mixture by beating eggs together with salt and pepper and cream. Now slice your tomatoes too and grate or crumble your cheese.
- Once the base is cooked take out of the oven and add your bacon mix cheese and tomatoes. Pour over your egg mixture and give it a little shake or wobble to make sure the egg settles to the bottom of the tart.
- Bake again in the oven till the tart is set and golden on top.
- Take out of the oven and set aside for 10 mins before serving with a nice mixed salad
Notes
- Try making with different things like roasted vegetables or pumpkin also try different cheeses, have some fun making it your own.
Tina's Cooks https://tinascooks.com/
Chicken chilli con carne
Chicken chilli con carne
2016-07-05 23:27:48
Total Time
3 hr
Ingredients
- 2 large onions, peeled and chopped
- 2 fat garlic cloves, crushed
- 1 red pepper chopped
- 1 celery stick
- 2 red chillies , seeded and finely chopped
- 1.2kg Chicken thighs, cubed or minced chicken
- 1 chicken chorizo sausage, diced
- 3 tbsp tomato purée
- 1 tsp ground cumin
- 2 tsp chilli powder
- 1⁄2 tsp dried oregano
- 1 cinnamon stick
- 1 tbsp dark brown sugar
- 600ml chicken stock
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin red kidney beans or black beans, drained and rinsed
- 50g 70% dark chocolate, chopped
- Sour cream, guacamole and salsa, to serve
Guacamole
- 2-3 ripe avocados
- 1 lime juiced
- 1 clove garlic
- 1 small red onion
- 1 small tomato chopped 1 chili
- 1 tbsp coriander (optional) salt and pepper
Instructions
- Heat 2 tbsp olive oil in a large, deep frying pan or wide casserole dish, add the onions, celery and peppers and cook until soft but not coloured.
- Add the garlic and chillies and cook for a minute.
- Spoon the mix from pan and onto a plate.
- Heat another tbsp of oil in the pan and brown the chicken in batches then scoop out.
- Add the diced chorizo and quickly brown on all sides.
- Return the chicken and the onion mixture to the pan then add the tomato purée and the spices.
- Cook for 1 minute then add the stock and tomatoes and sugar.
- Season, stir well and bring to the boil.
- Reduce the heat to a very gentle simmer, cover with a tight-fitting lid and continue to cook on the hob over a low heat for about 11/2 hours, or until the beef is tender.
- Add the drained kidney beans and continue to cook for another 30 minutes.
- Then add the chopped chocolate and stir until melted and smooth.
- This is great served with some grated cheese, light sour cream.
Guacamole
- In a bowl smash up avocados and then add all the other ingredients.
- Season well and serve!
Tina's tips
- Try it with baked potatoes instead of rice for a change.
Tina's Cooks https://tinascooks.com/
Roast rack of lamb
Roast rack of lamb
2016-07-05 23:24:26
Ingredients
- 2 Rack of lamb
- 4 large sprig of rosemary
- 1 head of garlic
- 1 tin of anchovies
- 1 tbsp whole grain mustard
- 2 tbls honey
For gravy
- 1 tbsp plain flour
- 2 cups beef stock
- Splash of red wine (optional)
- Red currant jelly
- Salt and pepper
Instructions
- First turn on your oven and heat to 200 C.
- Take your lamb and make holes in it with a knife then slice about 4 large cloves of garlic and take two of your rosemary sprigs and remove the leaves, open your anchovies and stuff the holes in the lamb with the three things.
- Make sure that you do this evenly so the flavour goes through the whole piece of meat.
- Then mix your mustard and honey and coat the lamb with it.
- Place the remaining rosemary and garlic on your tray and put the lamb on top to roast in the oven.
- Cook the lamb for about 20-30 minutes depending how well cooked you would like it a bit longer for well done.
- Remove from the oven and set aside to rest while you make the gravy.
- Put your roasting tray straight on the heat and add the flour.
- Cook for a while and then add the stock slowly and your wine if desired, add a spoon or two of jelly depending how sweet you would like your gravy then season to taste.
- Let the sauce cook for a while then strain into serving dish.
- Cut your lamb and serve with potatoes and gravy.
Tina's Cooks https://tinascooks.com/
Rolled stuffed pork
Rolled stuffed pork
2016-07-05 23:21:46
Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
Ingredients
- 1 Fillet of pork
- 4 rashers of streaky bacon
- 4 large good quality sausages
- 2 tbls chopped fresh sage or 1 tbsp dried sage
- 10 dried apricots chopped
- 4 slices of bread toasted and made into breadcrumbs
- 1 egg
- Chicken stock
- Salt and pepper
To roast
- 1 carrot
- 1 celery stick
- 1 onion
- 2 cloves garlic
For sauce
- 1 300 ml tub cream
- 1-2 tbls dijon mustard
- 1 cup chicken stock / white wine
Instructions
- Fan out the pork fillet and bash it flat with a mallet till it is about 2 cm thick.
- Remove the skin from the sausages and mix them in a bowl with the breadcrumbs, sage, chopped apricots and raw egg.
- If the mixture is stiff add a small splash of chicken stock. Season well.
- Place the mixture inside the pork and roll it up tie it so that it does not fall apart during cooking.
- Cover with bacon strips.
- Chop veg and place in a roasting tin place the pork on top and add a bit of chicken stock in the tray.
- Roast the pork for about 45 mins to an hour at 200 c basting every now and then so it does not dry out.
- When the pork is cooked remove and set aside to rest while making the sauce.
- Up the roasting tray on the heat and add stock or wine and the mustard let the sauce reduce for a while and take in the flavour from the tin.
- Then add the cream and cook it down till the sauce is the right consistency, season well and serve with the pork.
Tina's Cooks https://tinascooks.com/
Japanese ginger pork fillet
Japanese ginger pork fillet
2016-07-05 23:14:46
Serves 4
Ingredients
- 1 clove of garlic crushed
- 2 tablespoon grated fresh ginger root
- 5 tablespoons soy sauce
- 5 tablespoons sake
- 5 tablespoons mirin
- 2 tablespoons of runny honey
- 1-2 pork Fillets depending on size
Instructions
- Make up the marinade and put into a ziplock bag or tupperware.
- Add your meat and leave in the fridge for at least 2 hours.
- Then put on your grill to high, put your pork on a rack over a roasting dish and grill on each side till brown all the way around (about 5-10 mins each side).
- Then set it aside to rest before slicing to serve.
For sauce
- Put remaining marinade in a pan add 1/4 cup of water and bring to the boil, reduce for 5 minutes then add 2 tsp of corn flour to 2 tablespoons of water and add gradually till desired consistency is obtained.
Tina's tip
- The pork can also be cooked on the barbecue if you prefer.
Tina's Cooks https://tinascooks.com/
Chicken drumsticks
Chicken drumsticks
2016-07-05 23:10:40
Ingredients
- 125ml (1/2 cup) light soy sauce
- 80ml (1/3 cup) honey
- 1 lemon, juiced
- 1 garlic clove, crushed
- 12 chicken drumsticks
Instructions
- Preheat oven to 180°C.
- Combine soy sauce, honey, lemon juice and garlic in a bowl and mix well.
- Place the chicken drumsticks in an ovenproof dish in a single layer and pour the marinade over the top.
- Cover the dish with foil and cook drumsticks in preheated oven for 45 minutes or until the juices run clear when the drumsticks are pierced in the thickest part.
- Turn the drumsticks and baste them with the marinade every 15 minutes.
- Remove from oven, drain off marinade and cool to room temperature.
- Store in an airtight container in the fridge for up to 2 days.
- If you want to reheat the drumsticks, preheat the oven to 140°C.
- Place the drumsticks in an ovenproof dish and reheat them for 10 minutes or until heated through.
Tina's Cooks https://tinascooks.com/
Chicken tikka wrap
There are many different kinds of wraps that you can buy in the supermarket, whole wheat, rice flour, corn, Tortilla, Rye ect ect!
Have a try of a few different ones and find out which one works best for you.
Chicken tikka wrap
2016-07-05 23:08:15
Ingredients
- 1 packet of chicken fillet tenders.
- 1 tbsp of tikka paste or other curry paste
- 2 tbsp natural yogurt
- 1 small cucumber chopped
- 1 tomato
- 4 tbsp of natural yogurt
- Handful of fresh mint
- Iceberg or cos lettuce sliced
- Salt and pepper
- Spicy mango chutney or slices of fresh mango (optional)
Instructions
- Mix up the tikka paste with yogurt and marinate the chicken, you can do this the day before or 1/2 an hour.
- Put the oven grill on and grill the chicken till cooked and tender, you can either have the chicken hot or cold for this wrap it is up to you.
- Mix the cucumber and yogurt and chopped mint season.
- Chop the lettuce and tomato.
- Assemble your wrap!
Tina's Cooks https://tinascooks.com/
Prawn/fish fajitas with avocado cream and mango salsa
Prawn/fish fajitas with avocado cream and mango salsa
2016-07-05 23:04:39
Total Time
45 min
Prawn/fish fajitas with avocado cream
- Juice of 2 lime, plus wedges to serve
- 1 red chilli, deseeded and chopped
- 2 garlic clove, crushed
- Small bunch coriander, chopped
- 1 tsp dried coriander
- 225g large raw peeled prawns/fillet white fish
- 1 avocado, stoned and skinned
- 1 heaped tbsp low fat soured cream , plus extra to serve
- 1 tbsp olive oil
- 1 red pepper, deseeded and sliced
- 4 flour tortillas and a good handful mixed salad leaves, to serve
Mango salsa
- 1 fresh mango chopped small
- 1 lime zest and juice
- 2 spring onions chopped or half red onion
- 1 large mild red chili deseeded and chopped
- 2 tbsp chopped coriander
- 1 small clove garlic crushed
Instructions
- Mix half the lime juice, half the chilli, half the garlic and half the coriander with some seasoning in a shallow dish.
- Add the prawns/ fish and mix to coat them all.
- Leave to marinate while you prepare the avocado.
- Roughly chop the avocado and pop it in a small food processor with the remaining lime juice, chilli, garlic, the soured cream and some seasoning.
- Whiz until smooth, then stir in the remaining coriander. (You could also use a stick blender for this.)
- Heat the oil in a frying pan and cook the pepper for a few mins, until starting to soften.
- Add the prawns and fry, in a single layer, for 1-2 mins each side - you will know they are cooked when they turn pink and feel firm to the touch.
- Serve in warm tortillas with salad leaves, if you like, alongside the avocado cream, soured cream and some lime wedges.
Salsa
- Mix all the ingredients together and let sit in the fridge till ready to serve
Tina's Cooks https://tinascooks.com/
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