This is good. Cook your pulled pork in it and slather more over later.
- 1 1/4 cup/300 ml ketchup
- 1 cup/240 ml water
- 1/3 cup/80 ml cider vinegar
- 1/4 cup/60 ml dark brown sugar
- 2 tablespoons/30 ml molasses
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 teaspoon celery salt
- 1 teaspoon allspice
Put the lot in a saucepan. Simmer for 20 minutes. Cool and use! They say it keeps in the fridge 6 days – I think it will do better than that.
Really easy, really tasty, really cheap too.
- 3 garlic cloves, crushed
- 2 tbs olive oil
- 3 tbs cider vinegar
- 1 tbs paprika
- 1 tbs Worcester sauce
- 2 tsp celery salt
- 2-4 tbs hot pepper sauce depending on heat preference
- 3 tbs honey
Mix to a marinade
- 1 kg chicken wings (£2.49 from Tesco)
Cut away wing tips and feed to the dog (they can eat raw chicken bones). Cut through the joint to make two sections per wing. Toss in the marinade to coat and marinate for as long as you have, from an hour to overnight. Heat your oven to 180C (160C fan) and place the wings on an oven tray. Reserve the spare marinade. Cook for 30 minutes. Remove from the oven, toss in or coat with the reserved marinade. Turn the oven up to 200C (180C fan) and cook another 20-30 minutes, turning and basting if you have any marinade left. They are cooked when they are sticky, glazed and charred!
Recipe from BBC web site
Serve as a sauce with grilled chicken or as a dip
- 125ml plain yogurt
- 2 cloves of garlic, minced
- 1/2 teaspoon salt
- grinding of black pepper
- 1 Tbsp lemon juice
- 1/2 cucumber
Grate the cucumber coarsely. Get it as dry as possible by draining in a sieve and/or patting dry with kitchen paper. Now mix everything together. That was easy!
First catch your herring! (See www.boat-angling.co.uk) This apparently is a classic recipe for Swedish pickled herring called glasmastarsill, or glassblower’s herring. You need:
- 450gm herring fillets (or as many as you can fit in)
- 1/4 cup salt
- 4 cups water
Mix the salt with the water (if you use boiling water let it cool completely) the soak the fillets in the brine for 24 hours in the fridge. Meanwhile…
- 1 cup water
- 1/4 cup sugar
- 2 cups distilled vinegar
- 2 tsp black peppercorns
- 1 tsp mustard seeds
- 2 tsp whole allspice
- 3 cloves
Boil that lot for 5 minutes and let it cool completely.
- 3 bay leaves
- 1 red onion sliced
- 1 lemon sliced
Drain the herrings. Now assemble the herrings, cooled pickling liquid, bay leaves, onions and lemon in jars, dividing the spices between the jars. Try and make the jars look pretty by showing the skin side of the fillets, lemon and bay leaves. Fill to the top and jiggle about to release any air pockets. Leave in the fridge for two days before sampling. It will keep in the fridge for up to a month.
We seem to be on a bit of a Middle Eastern theme at the moment. I had a solitary whiting and a hungry Olwyn on her way back from Pilates so I thought why not add a quick starter to our chicken with pomegranate molasses? You can use Tarator Sauce for falafels as well. Nutty, lemony, garlicky, good. Here are the base ratios, add your garlic and salt as you like.
- 2 scoops tahini paste
- 1 scoop lemon juice
- 1 scoop water
- garlic puree
OK if it helps I used a tablespoon for a scoop, with one garlic clove and half a teaspoon of salt. Just mix it all up. You can added chopped parsley if it looks a bit ordinary without.
- Skinned, boned fish fillets cut into chip-sized strips
- oil for frying
- Enough flour. OK, for a more scientific measure I used 60ml for two medium-sized whiting fillets-worth of strips
- Season with white pepper, salt and ground cumin. For the above I used 1 tsp cumin, half tsp salt, quarter tsp white pepper
Put oil in a pan to 1 cm depth and heat until a lump of bread goes golden in 30 seconds. Mix the flour and seasonings. Dip the fish in the flour then straight into the oil for about a minute or until it looks cooked. Serve with shredded lettuce, a lemon quarter and Tarator sauce.
- 2 sticks celery
- 1 onion
- 2 carrots
- 2 cloves garlic
Chop and sweat in a dash of olive oil for 10 minutes
- 2 tins good quality tomatoes (that is the -ish bit)
- 6 proper tomatoes
- 1 litre vegetable stock (a stock cube is fine)
Simmer 15 minutes
Add a small handful of fresh basil leaves and whizz with a stick blender. Adjust the seasoning and job done. Idea to table in 30 minutes. From a Jamie Oliver recipe. Great with our Irish Soda Bread recipe as you can see in the picture.
Tastes even better than I hoped. This is a thick, rich tasty bowl of soup/stew from Portugal that is a meal in a bowl with bread on the side. Enough here for 6 small bowls or 4 full-on meals.
- 1 onion
- 1 garlic clove
- 600g floury potatoes peeled and cut into small chunks
- 220g chorizo cut into chunks
- 1.5 litres vegetable stock
- 300g kale finely shredded
- olive oil
- Dried chilli flakes
Heat the oil in a deep pan. Gently fry the onion and garlic until starting to soften. Add the chorizo to cook a bit and release their oil. Add the potato and stock, bring to the boil and simmer 20 minutes. Mush the potatoes down with a masher to make the soup thick. Add the kale, a teaspoon of salt and a mad twist of black pepper. Cook 8 minutes more. Serve in bowls and sprinkle chilli flakes on top.
This is made once a year in our house, using the remains of Mr Pumpkinhead above.
- 750g to 1kg pumpkin, seeds and skin removed (and grit and candle wax) and cut into chunks.
- 1 onion, chopped
- 500g sweetcorn, frozen is fine
- 750ml vegetable or chicken stock
- 250ml milk
- oil or butter for frying
Method: sweat the onion and sweetcorn in a heavy based saucepan for 5 minutes. Add the stock and milk, and 300g of the sweetcorn. Simmer very gently for 20 minutes. Meanwhile, fry the rest of the sweetcorn on a hot pan in butter or oil or under a grill until it looks a bit tinged brown. When the soup is done, zap with a blender or stick. Adjust the seasoning, pour into bowls and top with the toasted sweetcorn.
Make this with the stock left after you have boiled your ham.
- 2 litres of ham stock (remove the cloves, bay leaves and peppercorns!)
- All the vegetables used to flavour the ham joint
- Dried red lentils: from 420gms for thin soup to 620 gms for really thick soup.
All you do is simmer the lentils in the stock for 20 minutes, stirring from time to time to avoid it catching on the base of the pan. Whizz with a blender or stick and adjust the seasoning.
Another easy one.
- 250gm parsnips, peeled and chopped
- 1 potato, peeled and chopped
- 1 tablespoon curry paste
- 800ml vegetable stock
- 120ml cream
You know what is coming – all soups are made more or less the same way. First sweat the veg in the oil for 5 minutes. Add the curry paste and sweat another minute or two. Add the stock and simmer for 20 – 30 minutes or until the vegetables are very soft. Blitz in a blender or with a stick. Stir in the cream, reheat and serve. You can also make this with parsnip and potato leftovers (now there’s a Christmas idea…)