phils kitchen

Cornish pasties and omlette wraps coming soon....

2011-08-22T23:36:00.001+01:00

Just need the ingredients and the opportunity in space and tiiiiime!

Tandoori Meatballs

2009-10-07T09:27:00.003+01:00

Heres how I make my Tandoori Meatballs.... what a way to treat yer tastebuds!

Ingredients

lean mince 1.5lb
plum tomatos 1/3 tin (thats a third of a tin NOT 1 to 3 tins!)
tandoori masala powder - 4 tbls
egg
Onion finely chopped
garlic 3 cloves crushed
chilli (deseeded)
coriander or any herbs you fancy adding - 1 tbls
Olive oil 1 tbls

butter 3 tbls (for frying)

heres the ingredients minus the chilli and the tomatos (they were late for the photoshoot)

Method

use a blender/chopper to finely blitz the chilli, garlic and onion together - put this mix to the side for now

in a BIG bowl add the mince,tomatos, tandoori powder and the coriander/herbs
crack the egg into the BIG bowl
add the olive oil

Now also add the blitzed chilli, garlic and onion to the BIG bowl

mix as best as you can everything in the BIG bowl together with a big wooden spoon

now Wash your hands again and get ready to get ultra messy!

Using your hands massage the mix together well (if you dont want to touch the mix wear some gloves)

Divide the mix evenly into balls

Thats the messiest bit over - you may want to wash your hands again before you are enlisted into the red hand gang

heat the butter in a shallow frying pan and when melted fry the balls lightly browning the edges
transfer onto a greased baking tray and put in an oven for around 45 minutes at around 180c
(check on them around 30 mins to ensure they dont dry out too much)

serve them up on a bed of lettuce to get one of your 5 a day and enjoy
nice with a yoghurt/mint/honey mixture to dip 'em in

a great grate soup

2009-01-20T13:14:00.001Z

Heres a really homey winter warmer of a soup for you to try

ingredients;

peeled beetroot x 1
washed carrots x 3
bouillion powder 1 tbsp
water

Method;

grate beetroot and place in saucepan
grate carrots (chop off ends you don't eat!) put in same saucepan
cover contents in water (fill until about 2cm above ingredients)
add bouillion powder

bring to boil and then simmer for about 1 hour or until beetroot has softened.
the water will turn a gorgeous dark burgundy colour and the flavours will have been drawn out.
make sure the heat is not too high during the simmering time or you could lose some of these pungeant flavours)

Thats all - serve and enjoy

I personally believe this soup has a quality that makes you think of Eastern European travel perhaps. I close my eyes, take a mouthful and imagine I'm having a fortnight's break in Prague. You can go wherever you wish :-)

"I'm not at my desk I am in Prague...
....I'm not at my desk I am in Prague"

Punch, Kick and Pick me up

2008-11-21T10:48:00.003Z

Heres a little drink I like to cook up if I need a little pick me up during the cold winter months.

Ingredients

ginger roots 2 plants peeled then chopped
honey (4 Tbsp)
sugar (0.25 lb)
1 lemon (grate off skin then chop into quarters)
1 orange (grate off skin then chop into quarters)
third of a pineapple chopped into chunks (optional)
1 chilli (chopped finely) (only use if you like a bit of a kick!)
4 pts water

Method

put ginger, lemon and orange in pan
add 1 pt of water and bring to boil - boil fiercly for 10 mins
reduce to simmer
add rest of ingredients and remaining 3 pints of water(sugar will disolve almost instantly)
simmer gently for 30-40 mins stirring occasionly

strain liquid through a fine sieve.

serve hot,warm or chilled

enjoy and hopefully feel better!

Cake recipes from me mam

2008-05-01T10:23:00.000+01:00

Large All-in-one Victoria Sandwich Cake

8oz(225g)soft margarine

8oz(225g)caster sugar

4 eggs

8oz(225g)self raising flour

2 teaspoons baking powder

For The Filling And Topping

About 4 tablespoons jam

A little caster sugar

Pre-heat oven to 180C/350F/Gas4.

Grease and base line 2x8in(20cm)sandwich tins with baking parchment paper.

Put margarine, sugar, eggs, flour and baking powder into large bowl and beat well until thoroughly blended. Divide the mixture evenly between the tins and level out.

Bake in pre-heated oven for about 25minutes or until well risen and tops of cakes spring back when lightly pressed with a finger. Leave to cool in tins for few minutes then turn out, peel off paper and finish cooling on wire rack.

When completely cold spread jam on top of one cake and sandwich together. Sprinkle top of cake with caster sugar.

Coffee Victoria Sandwich

Ingredients as above + 2 heaped teaspoons instant coffee diluted with 2 teaspoons of boiling water

For Filling And Topping

2oz(50g)soft marg or butter

6oz(175g) icing sugar, sifted

1 tablespoon coffee essence or strong coffee

1 tablespoon milk (optional)

Method as above but add diluted coffee to ingredients

To make coffee butter cream, blend together butter, icing sugar and coffee essence until smooth, adding milk (little at a time) if necessary. Use half of butter cream to sandwich cakes together. Spread remaining butter cream on top.

Chocolate Victoria Sandwich

Ingredients as above + 2 tablespoons cocoa and 3 tablespoons boiling water

For Filling And Topping

2oz(50g) butter

6oz(175g) icing sugar, sifted

1 tablespoon milk

coarsely grated chocolate to decorate top

Method

Blend cocoa and boiling water in large mixing bowl then leave few minutes to cool. Add rest of ingredients into bowl and beat well. Divide mixture between tins and level out.

Bake as above recipes.

To make butter cream, blend butter, icing sugar and milk until smooth. Use half to sandwich cakes together. Spread remaining butter cream on top and decorate with grated chocolate.

Melted chocolate can be used to put on top of cake instead of butter cream.

Kicking Ginger Wine

2007-12-13T14:07:00.000Z

Ginger Wine.

ingredients

1 bottle Riddles 'Extra Hot' Ginger Compound bottle (100ml)

0.5 lb sugar

3 ginger-root plants (peeled and diced)(or jsut sliced if you can't be arsed to peel them)

1 unwaxed lemon sliced (if waxed peel it first)

1 or 2 red hot chilli's - optional - sliced

Method

put ginger-root, lemon, chilli and sugar in a big pan (big enough pan for 7 pints)

cover with 3 pints of water

Bring this mix to boil - boil rapidly for 10 minutes (sugar dissolves almost instantly but 1lb is ample - ignore the bottles instructions it is too sweet and weak)

simmer for 30-40 minutes

Do your best to squash the contents of the pan with a masher device (like you use for mashing potato's - its hard to break the ginger down but do your best to mash the chilli and lemon as it all adds to the flavour!)

Drain contents through a sieve into a separate container - you need to keep the 'spicy liquid' but you can discard the remains of the ginger roots and lemons caught in the sieve.

rinse out the big pan and put in 4 pints of cold water and the 'spicy liquid'
you now have a pure liquid mix in your pan (no ginger, lemon or chilli bits)

bring to the boil
turn heat completely off

when cold (takes about an hour to cool down or just do it the next day) add the

100ml of Riddles 'Extra Hot' Ginger Compound

pour the kicking ginger wine into bottles using a funnel

if you are storing it to drink in the future add a crushed campden tablet to each bottle.

this is a great healthy drink for christmas or anytime you need an alcohol-free 'kick' to pick you up

enjoy!

freezing soup tips

2007-11-14T11:42:00.000Z

Soups are great to make when you have time, then freeze for fast future meals. Here are some hints for freezing:

* To cool soup quickly before freezing, place the kettle in a sink filled with ice water. When cool, transfer to airtight freezer-safe containers, leaving 1/4-in. headspace for expansion.

* Most soups freeze nicely. The exceptions are soups made with cream and potatoes. Those are better when eaten fresh.

* Pasta in soup can get mushy in the freezer. It's best to add the pasta when ready to eat, not before freezing.

* To help retain their fantastic flavor, don't freeze soups for longer than 3 months.

* Thaw soup completely in the refrigerator and reheat in a saucepan.

Haza'Honey Flapjacks

2006-07-13T21:49:00.001+01:00

Mrs hazabaza loves em, Me Mum n Dad love em, the test team tigers loved em, Bairns love em, The Bhaji's loved em so heres how its done...

These Honey Flapjacks are adapted from a recipe that I saw on the web a few months ago (sent in by Mrs. Margaret Lindsey, Solihull, West Midlands)
(Thanks Margaret if your out there)

Ingredients -
6oz Demerara Sugar
6-8 tbsps Runny Honey
8oz Butter (If your not crazy about bingo wings)
4oz Sieved Self Raising Flour
8oz raisins*
8oz Organic Oats

*(substitute 2oz of the raisins with 1oz apricots, 1oz dates for a change or a straight swap for any dried fruits etc... go on knock yourself out you crazy fools)

Method -

Melt the Sugar, Honey and butter gently in a pan.(sorry no picture of this part of the process)

Add the rest of the ingredients to the melted mixture and mix thoroughly.

"I'm mixing it up man Im mixing it up!"

Line a baking tin (approx. 8-9 inches square)with 'Baking Parchment" which is basically a way to stop any of the flapjack mix sticking to the sides or bottom.
I cut it an inch bigger than the tin then make slits to allow it to be folded into the tin.

My parchment lined baking tin (with scissors)

Plonk your gooey mixture into the baking tin with a big wooden spoon/spatula - it should be quite a sticky stiff mixture but not too powdery

Keep Pressing the mixture down into the tin (I use a big silver spoon) and keep spreading here and there until you get it even - it should be just less than an inch high.

Pressing the mix down

There.... nice and flat and ready for baking

Bake for 15-20 minutes on the top shelf in a medium oven (gas mk 5/ 190c)

Golden Brown

Put the tin to the side of your kitchen and wash up all the bloody mess you've made so far - dont worry if it looks a bit puffed up at this stage... it will settle

When the tin is cool enough to touch put it in the fridge (yes the fridge)

leave it in the fridge overnight and resist the temptation of a quick nibble before bedtime

In the morning or the following evening pry the mixture out of the tin onto a chopping board - I use a sharp knife to get into one side, flip the tin carefully and waggle the knife till the mix loosens up enough to come out of the tin.
Because of the baking parchment the tin will not need cleaning (in fact you could keep you baking parchment for another batch if your feeling gung ho enough!)

One flapjack slab ready for the chop ("phonecall for you sir")

Chop the slab into biscuit sized portions or eat in one you greedy bast'd

mmm

Put them in a rustic looking tin and call yourself fanny adams.... You did it!

"Hi I'm Fanny Adams"

Mince n Dumplings

2006-02-09T10:11:00.000Z

T'was chilly outside last night... chilly enough to freeze the balls off a brass monkey.
Therefore there was only one homely dish suitable to serve up guaranteed to warm up the cockles of me 'eart

Ingredients to serve 2

500g lean beef mince
1 large onion chopped
1 tsp worcester sauce
1 tsp mustard
3/4 pint of stock (I use a low sodium stock cube... all you do is put it in a pyrex jug and add boiling water and stir it a few mins later. thats stock folks)
gravy granules
1 tbsp extra virgin olive oil

Dumplings
100g self raising flour
50g shredded suet (I used Atora)
5-6 tbsp water

Method
Wash your hands you dirty tramp

Lets do the mince first
In a large saucepan heat the oil.
Fry the onions on a medium heat for 2 mins
Add the mince and carry on cooking until browned (more like grey if you ask me... the main thing is the meat ain't pink anymore)
Add the worcester sauce and mustard and stir in.
Pour the stock in the mix stir a few times
Add the gravy granules (stirring in gradually)and let the mixture simmer very gently (uncovered for now)

Nows a good time to prepare any other vegetables you wish to eat with this meal.
I steamed half a sweetheart cabbage and 3 potatoes (each potato was peeled and chopped into 4)

Lets make the golden balls of joy... DUMPLINGS!

easy easy easy easy

First off Put the flour and shredded suet In a large bowl

flour and suet...thats all there is to it (sing and repeat till midnight...)

Using a tablespoon add the water (one spoon at a time) and stir it into the mix
stop adding water when the flour gets stickyish. using floured hands push it together and make it into a big ball.
Roll it out onto a floured surface and make a sausage shape about 1.5 inch thick
Divide the dough into equal amounts using a very sharp knife.

"Arghhhhh we're alive! Not really of course t'was the power of suggestion!

then using floured hands roll each one into your desired dumpling shape.
Put the dumplings in the mince stew mixture (listen to each dumpling scream with delight once plopped into the mincey waters!!!)

four geordie dumplings swimming in the dorty watta

Dumplings...Extreme Close up Soft soggy pleasure

Leave simmering for 15-20 minutes then serve - An option here is to remove the dumplings and put them in the oven for 10 minutes (preheated to gas mark 4) to crispen up the outside a bit)

Optional - crispen em up a bit in the oven

Serve hot and add your favourite sauce (mines brown but we had none in so I used more worcester sauce)

fit for a king (a king who likes mince and dumplings)

Share this meal with whoever you live with. Richard Ashcroft, Beth Orton, Mr T and the guys from Supergrass were joining us but never showed up.

happy dumpling to you happy dumpling to you happy dumpling to you happy dumpling to you Hooooray.... three cheers for dumplings... hip hip!

Ginger Wine

2005-12-14T19:06:00.000Z

The freezer is full to the brim with grub at the mo so I have made some bottles of ginger wine up.
Its well easy to make and makes a really good warming drink (especially good for a non-alcoholic christmas tipple with a kick!)

Below is the little bottle you will need to find in the chemists.

ingredients;

1 bottle of ginger wine essence (wynnes)(available in most chemists)
1 lemon grated and chopped
water
300g sugar
campden tablet (for preserving if storing)

Method;
put sugar and lemon pieces in big saucepan
pour on 1ltr of water and bring to boil
simmer for 3 mins
add a further 1 litre of water then pour in the ginger wine essence and stir in.

turn off heat and leave to cool before bottling

I find it best to pour from the pan theough a sieve into a big 4 litre plastic bowl which has a spout (this ensures no bits or pips from the lemon transfer to the bottled drink

put a funnel in the bottle then fill each bottle.
add a crushed campden tablet if necessary (if storing)

serve either warmed through or cold (nice with ice and a slice!)

Merry Christmas

Phil

Shepherds Success

2005-11-29T09:19:00.001Z

Success!

made enough for 2.5 pots last night which would serve 12 people in total

I made a couple of changes to keep it healthy and ok for toddlers to eat too.

Heres what I used. As you can see rather than put an egg on the top I used grated cheese - just because I had no eggs in last night and we wnated to try it so I used cheese - you know what... the cheese made it!

whacked the big 2 pots (each will serve 4 portions) into the freezer last night when it had cooled. This dish is a winner.

2 tbsp virgin olive oil
2 carrots, chopped
2 small onions, chopped
1 tbsp plain flour
1-1/4 cups low sodium vegetable stock
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp thyme
lo-salt
pepper
1 lb cooked ground beef (lean beef mince)
1 1/2 lbs mashed potatoes
2 tbsp salt-free butter, softened
3 tbsp full-fat milk
cup of grated cheese to put on top on day of cooking/warming through

shepherds pie - freezer friendly

2005-11-27T20:10:00.000Z

Im gonna give this one a go and double it up to start with and freeze whats left. if its nice Im gonna double it again and make some more!

Shepherd's Pie Freezer Cooking Recipe

Can easily double or triple to make multiples for the freezer.

2 tbsp vegetable oil
2 carrots, chopped
2 small onions, chopped
1 tbsp flour
1-1/4 cups beef stock (use chicken stock if using ground turkey instead of beef)
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp thyme
salt
pepper
1 lb cooked ground beef or turkey
1 1/2 lbs mashed potatoes
2 tbsp butter, softened
3 tbsp cream
1 egg, slightly beaten (for cooking day)

In medium saucepan, heat oil and fry onions and carrots until soft. Add flour, creating a paste, cooking for one minute. Add ketchup, beef stock, Worcestershire sauce, thyme, salt and pepper, bringing to a boil. Simmer 2-3 minutes, then add ground beef or turkey, simmering until heated through. Add to foil disposable casserole. In a separate bowl, combine mashed potatoes with butter and cream, then top meat mixture with it. Cool and freeze. If you have a small family, split into two casseroles instead of one.

Cooking day:
Thaw overnight in fridge or 4-5 hours at room temperature. Brush top with egg (optional). Preheat oven to 425F and bake for 20-30 minutes (if you split into two casseroles, cooking time may be shorter).

aim of the game

2005-11-27T19:34:00.000Z

basically Im planning on choosing 1 recipe per week - buying the ingredient (obvious durrrr) and cooking them up

If they taste good enough Im planning to cook em up in bulk

bulk cookings where you multiply the ingredients and make lots of seperate meals which are then froze for a hassle free day. Hard work but well worth the prep and effort.

Our freezer is pretty stacked now so we are starting to think about adding on a seperate chest freezer to our current white goods collection.