Posted at 1:21 pm
Why would you make your own ‘Baked Beans’….. because they are delicious! They are sweet, sticky and with the looming Autumnal weather they are perfect with Sausages and Mash. Make extra and freeze them for bonfire night!
500g dried haricot beans, picked over for any broken beans
2 tsp salt
1 tbsp oil
2 litres water
For the sauce
1/2 tbsp oil
180g smoked bacon lardons
1 large onion, peeled and chopped
130g tomato ketchup
100g molasses or black treacle
40g brown sugar
2 tbsp wholegrain mustard
1 tbsp balsamic vinegar
1 tsp dry mustard
1/2 tsp chilli powder
1/2 tsp salt
1/4 tsp ground black pepper
To speed up the whole process this dish is made in the pressure cooker, however this is not a necessity and can be made in the oven; to do this the beans will need to be soaked for at least 8 hours in cold water before use.
1. Place the dried beans, salt, oil and 2 litres of water into the pressure cooker and secure the lid. Cook under pressure for 3 minutes, then release the pressure immediately, taking care as beans can foam during cooking. Drain the beans and set aside for a minute.
Posted at 3:16 pm
Deliciously tender melt-in-the-mouth lamb cooked in rich sauce with fantastic aromatic flavours from North Africa, cooked in the pressure cooker these take just a hour.
4 lamb shanks
2 tbsp. Harissa paste
Salt and pepper
1-2 tbsp. oil
1 onion chopped
1 cinnamon stick
2 tsp ground ginger
2 tsp. ground cumin
½ ground allspice
¼ ground mixed spice
1 x 400g can chopped tomatoes
200ml chicken stock
1 tbsp. honey, plus a little extra
Half a lemon
1 x 400g can chickpeas, drained
Serve with cous cous
1. Rub the Harissa paste into the lamb shanks and season them with salt and pepper.
Posted at 3:36 pm
This is the perfect recipe for the pressure cooker, it produces meltingly tender meat in 70 minutes. Fabulous for a party, simply prepare everything in advance and just let the pressure cooker do all the work. The pork does benefit from marinating in the spice rub overnight.
2.5 kg pork shoulder, remove rind and fat
1 tbsp. sugar
1 star anise
1 tsp. fennel seeds
1 tsp. Szechuan peppercorns
1 cinnamon stick
1 tsp. coriander seeds
1 tsp. ground ginger
1 tsp. garlic salt
1-2 tbsp. vegetable oil
1 onion, peeled and sliced into thick rings
2 tbsp. light soy sauce
3 tbsp. hoisin sauce
2 tbsp. rice vinegar or cider vinegar
8 tbsp. water
1 tbsp. runny honey
To serve, tortilla wraps, strips of cucumber and spring onion
1. Remove the rind from the pork and remove as much fat using a sharp knife as you can. Cut the pork into 4 large pieces, set aside for a minute.
Posted at 9:45 am
Food doesn’t get much faster than this, from start to finish this is ready in under 8 minutes when cooked in the pressure cooker. Aromatic and fragrant this is a delicious curry.
1 tbsp. vegetable oil
3-4 tbsp. Thai red curry paste (see tip below)
1 onion, chopped
1 tsp. fresh ginger, grated
1 x 400g tin coconut milk
1 x 150ml carton coconut cream
2 fresh lime leave, shredded
1 stick lemongrass, sliced in half
1 tbsp. Thai fish sauce
1 tbsp. brown sugar
100g baby corn, sliced in half
2 x pack raw jumbo prawns, thawed
1/2 lime, juiced
small bunch Thai basil/ coriander, chopped
Serve with steamed Jasmine rice
1. Add oil to the cooking pot and add the curry paste, onions, ginger and saute for a minute or two to soften the onion.
Posted at 1:14 pm
This is another recipe for my favourite new gadget at present the Electric Pressure Cooker. It’s not only great to tenderize meat but can also be used to cook fantastic vegetable dishes, this dish takes less than 10 minutes from start to finish!
Serves 4 as a side dish
2 tbsp. olive oil
400g Courgettes, thickly sliced
1 large red pepper, roughly chopped
1 green pepper, roughly chopped
300g Aubergine, cubed
2 onions, chopped
4 tomatoes, seeds removed and chopped
1 tsp. sea salt
1 heaped teaspoon of Herbs de Provence
small handful of fresh basil or parsely, shredded
1. Add the olive oil to the cooking pot and saute using the Long Cooking function with the lid off. You want them to have a nice colour to them. Add the peppers and saute for a few minutes until they colour slightly.
Posted at 12:39 pm
This is a recipe for an Electric Pressure Cooker, these units are fabulous, they produce your favourite meals in a fraction of the time, this is one pot cooking at it’s best. This recipe cooks a whole chicken in 30 minutes, this means that you can have a mid week roast in no time at all!
There is a brilliant one currently on sale in Aldi.
Serves 4-6 people depending on how hungry you are!
1 tbsp finely chopped fresh rosemary, plus a few extra sprigs
30g soft butter
1 lemon, zested
2-3 garlic cloves
1 tsp sea salt
freshly ground black pepper
1 medium size chicken (approx 1.5kg)
1 small glass of dry white wine or chicken stock
2 onions, peeled and thickly sliced
1. Start by making the herb butter. Pound the chopped rosemary, butter, lemon zest, garlic, salt and a good grind of black pepper in a mortar and pestle until it is smooth.