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.
Sunday, 25 March 2007
Hoohah's Very Easy But Cocking Lovely Banana Bread.
Hoohah's Very Easy But Cocking Lovely Banana Bread.
This is very simple and is a good way to use up old bananas – the browner the better.
You will need:
Ripe bananas (no set amount, but should fill a mug when mashed up)
250g ish self raising flour
3tsp baking powder
110g ish butter/fat of your choice
200g ish sugar
2 eggs
minute amounts of salt, lemon juice, vanilla essence etc
Anything fruity or nutty you have lying about the kitchen
Method:
Cream together sugar and butter, add beaten eggs. Mash up bananas and add with your lemon juice and vanilla essence (1/2tsp each), and anything else you like – I often use chopped walnuts and cashew nuts, and blueberries work well too.
Sift flour, baking powder and pinch of salt, and mix into bananary goodness.
Grease a loaf dish, splodge in mixture, and bake at 190° for an hour and a quarter (or less time in a hotter oven, just keep an eye on it.)
This is nice as is, but if you want to make it sexier chop up some walnuts and caramelise quickly in brown sugar with a pinch of cayenne pepper, then drizzle the banana bread with a bit of maple syrup and sprinkle the nuts over the top.
This is very simple and is a good way to use up old bananas – the browner the better.
You will need:
Ripe bananas (no set amount, but should fill a mug when mashed up)
250g ish self raising flour
3tsp baking powder
110g ish butter/fat of your choice
200g ish sugar
2 eggs
minute amounts of salt, lemon juice, vanilla essence etc
Anything fruity or nutty you have lying about the kitchen
Method:
Cream together sugar and butter, add beaten eggs. Mash up bananas and add with your lemon juice and vanilla essence (1/2tsp each), and anything else you like – I often use chopped walnuts and cashew nuts, and blueberries work well too.
Sift flour, baking powder and pinch of salt, and mix into bananary goodness.
Grease a loaf dish, splodge in mixture, and bake at 190° for an hour and a quarter (or less time in a hotter oven, just keep an eye on it.)
This is nice as is, but if you want to make it sexier chop up some walnuts and caramelise quickly in brown sugar with a pinch of cayenne pepper, then drizzle the banana bread with a bit of maple syrup and sprinkle the nuts over the top.
L-Space's Lamb with Red Wine and Redcurrant Sauce.
L-Space's Lamb with Red Wine and Redcurrant Sauce, Served With Baby Carrots, Savoy Cabbage and Garlic (and Rosemary) Mashed Potatoes.
A veritable knicker-remover.
Piss-easy, serves 2, cooks in approximately 30 minutes.
Ingredients:
For the meat:
4 x small lean lamb leg steaks
a good splash of olive oil
about 3 heaped teaspoons of redcurrant jelly
a large glass of red wine (any medium to full-bodied, cheap and drinkable wine will do)
about half a teaspoon of arrowroot, or a teaspoon of flour (optional)
For the accompaniments:
some potatoes - I prefer nice floury ones; how many depends on how hungry you are
butter - an ounce for the cabbage and to taste for the mash - preferably lots
a couple of teaspoons of olive oil
2 cloves of garlic
milk - to taste for the mash
2 teaspoons very finely chopped fresh rosemary (optional)
some baby carrots
Savoy cabbage
Instructions:
Peel the garlic, and crush the cloves a bit with the side of a heavy knife. Put the crushed cloves into a pan with your potatoes, and set them to boil. Heat the oil in a frying pan and cook steaks for about 4-6 minutes each side - don't overdo it, they will be much better slightly rare.
While the meat is cooking, chop the cabbage, and place in a pan with an ounce of melted butter and a teaspoon or so of oil. Cover, and cook gently for about 10 minutes, stirring occasionally. Boiling the baby carrots will take about ten minutes too, so set these going at the same time.
Remove the steaks from the pan and keep them warm. Deglaze the pan (that just means scrape all the meaty bits off) with the wine, then add the redcurrant jelly. Let it boil until it reduces by a third to a half and thickens a bit. Optionally, for a thicker sauce, take the pan off the heat for a minute or two and sprinkle the arrowroot or flour on, whisking quickly to avoid lumps, then return to the heat to thicken. I usually don't find it necessary, to be honest.
Drain the potatoes, then return them to the heat for a minute or two to dry off and fluff up - shake the pan continuously or you'll burn them. Mash them completely (and the cloves of garlic that are in there) before adding the butter and milk. Stir the rosemary in to taste, if required.
Drain any excess from the cabbage and drain the carrots.
I present it as follows:
Arrange the cabbage into a ring towards the centre of the plate, and place the mash neatly in the middle.
Slice each steak at an angle through the short edge (so you get two thinner steaks) and fan them out on top of the potato. Chuck the carrots on the side, and pour the sauce over the top of the meat, then in a ring around the plate. To garnish, if you are so inclined, top it all with a tiny sprig of rosemary.
Wear a condom.
A veritable knicker-remover.
Piss-easy, serves 2, cooks in approximately 30 minutes.
Ingredients:
For the meat:
4 x small lean lamb leg steaks
a good splash of olive oil
about 3 heaped teaspoons of redcurrant jelly
a large glass of red wine (any medium to full-bodied, cheap and drinkable wine will do)
about half a teaspoon of arrowroot, or a teaspoon of flour (optional)
For the accompaniments:
some potatoes - I prefer nice floury ones; how many depends on how hungry you are
butter - an ounce for the cabbage and to taste for the mash - preferably lots
a couple of teaspoons of olive oil
2 cloves of garlic
milk - to taste for the mash
2 teaspoons very finely chopped fresh rosemary (optional)
some baby carrots
Savoy cabbage
Instructions:
Peel the garlic, and crush the cloves a bit with the side of a heavy knife. Put the crushed cloves into a pan with your potatoes, and set them to boil. Heat the oil in a frying pan and cook steaks for about 4-6 minutes each side - don't overdo it, they will be much better slightly rare.
While the meat is cooking, chop the cabbage, and place in a pan with an ounce of melted butter and a teaspoon or so of oil. Cover, and cook gently for about 10 minutes, stirring occasionally. Boiling the baby carrots will take about ten minutes too, so set these going at the same time.
Remove the steaks from the pan and keep them warm. Deglaze the pan (that just means scrape all the meaty bits off) with the wine, then add the redcurrant jelly. Let it boil until it reduces by a third to a half and thickens a bit. Optionally, for a thicker sauce, take the pan off the heat for a minute or two and sprinkle the arrowroot or flour on, whisking quickly to avoid lumps, then return to the heat to thicken. I usually don't find it necessary, to be honest.
Drain the potatoes, then return them to the heat for a minute or two to dry off and fluff up - shake the pan continuously or you'll burn them. Mash them completely (and the cloves of garlic that are in there) before adding the butter and milk. Stir the rosemary in to taste, if required.
Drain any excess from the cabbage and drain the carrots.
I present it as follows:
Arrange the cabbage into a ring towards the centre of the plate, and place the mash neatly in the middle.
Slice each steak at an angle through the short edge (so you get two thinner steaks) and fan them out on top of the potato. Chuck the carrots on the side, and pour the sauce over the top of the meat, then in a ring around the plate. To garnish, if you are so inclined, top it all with a tiny sprig of rosemary.
Wear a condom.
Spangolin's B00X3!!11ONEONE
Spangolin's B00X3!!11ONEONE
A few of my favourites:
The Dirty Mother
Malibu + milk. Yes, just that. It's fucking lush with ice and a little umbrella.
Mojitos
The drink that caused the disaster of drunkenness that was my work xmas party. Crushed ice, dark rum, limes (or lime cordial), brown sugar. Put it all in blender. Add some blended up mint leaves too - lots of these, ideally. Drink, get munted.
White Russian - make in tall glass
2 shots Kahlua, 2 shots vodka, fill the rest up with ice and milk. Drink. Fall over.
A few of my favourites:
The Dirty Mother
Malibu + milk. Yes, just that. It's fucking lush with ice and a little umbrella.
Mojitos
The drink that caused the disaster of drunkenness that was my work xmas party. Crushed ice, dark rum, limes (or lime cordial), brown sugar. Put it all in blender. Add some blended up mint leaves too - lots of these, ideally. Drink, get munted.
White Russian - make in tall glass
2 shots Kahlua, 2 shots vodka, fill the rest up with ice and milk. Drink. Fall over.
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