Pimms'N'Lemonade's Viking Powered Honey and Lemon Mead.
Ingredients:
4Lbs of clear runny honey
4 Oranges
4 Lemons
6 Pints of water
3 Teaspoons of Pectolase
6 Teaspoons of Yeast Nutrient (It's strong!)
1 Packet of No.3 Srrain GV3 Wine Yeast
Some kind of fermenting device (I use a Beer sphere and will mention it as thus in the method)
Method:
Pour the water into the Beer sphere and then disolve the honey slowly into it, keep doing so until the water has a thickness that could support the weight of an egg. Then coursly chop the fruit and add to the mixture. Then Add the Pectolase and Enzymes. Finally make up and add the yeast. Leave for 2 week to ferment, then test with a hydrometer and drink hearty!
Disclaimer: This is a very strong mead, for the weak hearted i suggest less nutrient be used.
Monday, 16 April 2007
Mistress Spam's Soy Chicken and Veg Fried Rice.
Mistress Spam's Soy Chicken and Veg Fried Rice.
Ingredients:
- Diced Chicken breast
- Kikkoman or Sharwoods Soy Sauce (it's very important you use either of these brands as the rest are too sugary)
- Chilli Powder
- Petit Pois
- Julienne Carrots
- Chopped Bacon
- Long Grain Rice
- Black Pepper
- 2 Eggs
And anything else you think might taste nice fried in with the rice.
Method:
Cook the rice first, drain and leave to sit in a bowl covered.
Fry the chicken in a tiny bit of oil until nearly cooked and then add a generous splash of Soy Sauce so that all the chicken is browned in it, and sprinkle with Chilli Powder. Once fully cooked place to one side and wash the pan/wok as the bacon needs to be cooked in a very clean pan.
Steam the Peas and Carrots for 2-3 mins until al dente, line the pan by wiping it with kitchen roll that has salt and oil on it. fry the bacon then whisk 2 eggs and add to the bacon whisking as cooking. Next, add the veg to pan and stir fry for 1 minute, then finally add the rice and fry with Soy Sauce until the rice has a brown coating, grind black pepper over the top, add the chicken and serve.
Ingredients:
- Diced Chicken breast
- Kikkoman or Sharwoods Soy Sauce (it's very important you use either of these brands as the rest are too sugary)
- Chilli Powder
- Petit Pois
- Julienne Carrots
- Chopped Bacon
- Long Grain Rice
- Black Pepper
- 2 Eggs
And anything else you think might taste nice fried in with the rice.
Method:
Cook the rice first, drain and leave to sit in a bowl covered.
Fry the chicken in a tiny bit of oil until nearly cooked and then add a generous splash of Soy Sauce so that all the chicken is browned in it, and sprinkle with Chilli Powder. Once fully cooked place to one side and wash the pan/wok as the bacon needs to be cooked in a very clean pan.
Steam the Peas and Carrots for 2-3 mins until al dente, line the pan by wiping it with kitchen roll that has salt and oil on it. fry the bacon then whisk 2 eggs and add to the bacon whisking as cooking. Next, add the veg to pan and stir fry for 1 minute, then finally add the rice and fry with Soy Sauce until the rice has a brown coating, grind black pepper over the top, add the chicken and serve.
Prem1um's Very Moorish Curry.
Prem1um's Very Moorish Curry.
A Very Moorish Curry
Feeds 4-6
Ingredients:
15g Cumin seeds
5g grated Ginger
4 finely chopped cloves of Garlic
1 bunch of fresh Coriander
2 tablespoons of Garamasala seasoning
Handful of roughly chopped fresh Birdseye Chillies
2 teaspoons of fresh Saffron
1 bunch of fresh Mint
200g fresh plain natural Yoghurt
25g Raisins and Sultanas
1 tablespoon of Crème Fraiche
1 tablespoon of Brown Sugar
1 tablespoon of Paprika
Rock Salt
Cracked Black pepper
Sunflower Oil
Extra Virgin Olive Oil
500g of good quality roughly diced dark red lamb
1 roughly diced Aubergine
2 roughly diced Sweet Green Peppers
1 roughly diced Sweet Red Pepper
3 large very finely chopped Red Onions
1 tin of Chick Peas, drained
1 tin of Chopped Tomatoes
Tomato Puree
100g of White Basmati Rice
Large wok or large deep ‘bucket’ frying pan
1 large saucepan
Sieve
Wooden spatula
Grater
Sharp knife
Chopping board
Method:
Start by slicing and dicing the vegetables and meat. Dry fry the Cumin seeds on a medium heat in your wok for around 2-3 minutes or until they start crackling and popping. Pour a healthy drop of Sunflower Oil and Olive Oil into the Cumin seeds and mix around. Mix in your finely chopped Red Onions, Garlic, Ginger and Birdseye Chillies and fry together until Red Onions are translucent. At this point, add teaspoons of Tomato Puree, Water and Paprika to form a thick paste. Turn heat up to medium/high and add Lamb and Sweet Peppers. While the meat is sealing, season with Rock Salt, Cracked Black Pepper and torn Coriander leaves. Mix well. When Lamb is browned, reduce heat to low and add Tinned Tomatoes, Chick Peas, Aubergine plus 500ml of water. Bring to the boil Mix in two tablespoons of Garamasala, Raisins and Sultanas, a handful of Coriander and stir well. Reduce heat and leave to simmer for 30-40 minutes. Garnish with a sprig of Coriander.
Meanwhile, bring a large saucepan of water to the boil. Add a few pinches of Saffron to water and stir. Rinse Basmati Rice under cold water for a few minutes then add it to boiling water with a pinch of salt. Bring to the boil again then reduce heat to simmer. Cook to taste.
Finely chop quite a few massive sprigs of mint – the more the better. Add to plain natural Yoghurt and mix in with a table spoon of Brown Sugar and a tablespoon of Crème Fraiche.
We have this with a selection of Poppadoms, Peshwari Naans, Chapatis and chilled Cobra beers!
A Very Moorish Curry
Feeds 4-6
Ingredients:
15g Cumin seeds
5g grated Ginger
4 finely chopped cloves of Garlic
1 bunch of fresh Coriander
2 tablespoons of Garamasala seasoning
Handful of roughly chopped fresh Birdseye Chillies
2 teaspoons of fresh Saffron
1 bunch of fresh Mint
200g fresh plain natural Yoghurt
25g Raisins and Sultanas
1 tablespoon of Crème Fraiche
1 tablespoon of Brown Sugar
1 tablespoon of Paprika
Rock Salt
Cracked Black pepper
Sunflower Oil
Extra Virgin Olive Oil
500g of good quality roughly diced dark red lamb
1 roughly diced Aubergine
2 roughly diced Sweet Green Peppers
1 roughly diced Sweet Red Pepper
3 large very finely chopped Red Onions
1 tin of Chick Peas, drained
1 tin of Chopped Tomatoes
Tomato Puree
100g of White Basmati Rice
Large wok or large deep ‘bucket’ frying pan
1 large saucepan
Sieve
Wooden spatula
Grater
Sharp knife
Chopping board
Method:
Start by slicing and dicing the vegetables and meat. Dry fry the Cumin seeds on a medium heat in your wok for around 2-3 minutes or until they start crackling and popping. Pour a healthy drop of Sunflower Oil and Olive Oil into the Cumin seeds and mix around. Mix in your finely chopped Red Onions, Garlic, Ginger and Birdseye Chillies and fry together until Red Onions are translucent. At this point, add teaspoons of Tomato Puree, Water and Paprika to form a thick paste. Turn heat up to medium/high and add Lamb and Sweet Peppers. While the meat is sealing, season with Rock Salt, Cracked Black Pepper and torn Coriander leaves. Mix well. When Lamb is browned, reduce heat to low and add Tinned Tomatoes, Chick Peas, Aubergine plus 500ml of water. Bring to the boil Mix in two tablespoons of Garamasala, Raisins and Sultanas, a handful of Coriander and stir well. Reduce heat and leave to simmer for 30-40 minutes. Garnish with a sprig of Coriander.
Meanwhile, bring a large saucepan of water to the boil. Add a few pinches of Saffron to water and stir. Rinse Basmati Rice under cold water for a few minutes then add it to boiling water with a pinch of salt. Bring to the boil again then reduce heat to simmer. Cook to taste.
Finely chop quite a few massive sprigs of mint – the more the better. Add to plain natural Yoghurt and mix in with a table spoon of Brown Sugar and a tablespoon of Crème Fraiche.
We have this with a selection of Poppadoms, Peshwari Naans, Chapatis and chilled Cobra beers!
Comma's Tomatoey Tofu Scramble.
Comma's Tomatoey Tofu Scramble.
A tasty, quick and easy breakfast. Nyom.
Ingredients:
One medium tomato
Three spring onions
Half a block (90g) smoked or marinated tofu
Tablespoon tomato paste
Two teaspoons curry powder
Oil for frying
Method:
Heat oil in frying pan.
Chop spring onions and tomato and shove in pan.
Smash tofu up with a fork, and add that to the pan.
Add tomato paste and curry powder.
Fry for a couple of minutes, mixing it all together so it's lovely and red and spicy-nice.
Serve on toast. Nyom.
A tasty, quick and easy breakfast. Nyom.
Ingredients:
One medium tomato
Three spring onions
Half a block (90g) smoked or marinated tofu
Tablespoon tomato paste
Two teaspoons curry powder
Oil for frying
Method:
Heat oil in frying pan.
Chop spring onions and tomato and shove in pan.
Smash tofu up with a fork, and add that to the pan.
Add tomato paste and curry powder.
Fry for a couple of minutes, mixing it all together so it's lovely and red and spicy-nice.
Serve on toast. Nyom.
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