Spicy Tomato Chilli & Red Pepper Chutney - How To Make

Although this recipe boils down a little, this still makes a lot of chutney for you to store away in sterilised jars. This is great with cold meats and will be nice with your Christmas ham or cold leftover chicken and turkey.

Enjoy.

Poached Skate Wing with Nutty Butter Sauce - How To Make

How to make a rich and tasty poached Skatewing with a nutty butter sauce.

Skate is part of the Ray family of fish related to sharks. They have no bones only cartilage. Mostly, people eat the wings and the cheeks of Skate.
Enjoy the recipe.

Paul & Vikki

Garam Masala - How To Make

Garam Masala is a mix of spices that is used to add to a curry and used like the equivalent of salt and pepper. It adds additional flavour to a curried dish and everyone has there own recipe and method to make it. Here is a general recipe that you can add or subtract spices to/from. This will keep for weeks in a sterilised air tight jar in a cupboard or pantry away from the light.

Calypso, Taste of the Caribbean review

Calypso, Taste of the Caribbean
1350 London Road
Leigh-on Sea
SS9 2UH
England

Open, evenings, 6pm to Close - Tuesday to Saturday.

This is a great little restaurant and was fairly busy when we went. We had a reservation for a Saturday night and I would recommend you book also.

I loved the Calypso's concise menu. The menu offered what you would want to eat if you are in the Caribbean. It is also run buy a husband and wife team who are building up a great reputation for good food. The menu wasn't overly complicated like some restaurants where you are offered hundreds of dishes and a chef cooks them all badly.

We had a table for three and ordered lovely starters of Ackee and Saltfish Cod and Spicy Chicken wings.

The restaurant filled up over he course of the evening and the staff, although they were kept busy by several tables with big parties, were still attentive and chatty with the other tables.

The drinks menu had several Caribbean beers which were good to sample, that you don't usually see in the shops. There is a huge selection of rum.

We ordered main courses of Jerk Pork, and Jerk Chicken which were excellent as was the Curried Goat. We ordered side dishes of Fried Plantain, Rice and Peas, and Callaloo which is a little like Spinach. These were also very good and we found the food well cooked and very tasty.

Due to the popularity of the dish and the large cliental, they ran out of the Rum Cake which we had heard was very tasty. That must prove it. Ah well, we will just have to come back for another sample of their fantastic food.

This restaurant merits the five stars we left on Trip Advisor. I would recommend this restaurant for the food and the staff and hope that you take a trip to Leigh on Sea and visit it.

Pan Fried Skatewing With Red Peppers Tomatoes and Capers

Italian Inspired Stuffed Bell Peppers - How To Make

Italian Inspired Stuffed Bell Peppers
This can be used as a simple starter or a light lunch.

Ingredients
250gms Lean Minced Beef (ground beef)
1 Large Onion (diced)
1 Clove of Garlic (finely chopped)
5 Bell Peppers
1 400gms tin of chopped Tomatoes
1Teaspoon Oregano
1Teaspoon Basil
1/2 cup Rice (125gms)
Salt & Pepper for seasoning
Olive oil

Method
Fry the onion and garlic in the olive oil. Add the ground beef and cook for 6-7 minutes. Add in the herbs and then add a tin of tomatoes. Bring to a simmer and add the rice and leave covered for rice to cook approx. 15-20 minutes. Stir in Parmesan cheese.
Leave to cool.
Cut tops off peppers and remove seeds. Season cavity of the peppers with pepper and a little salt. Stuff the peppers with the meat/rice mixture pressing the stuffing in firmly.
Place the stuffed peppers in a roasting tin and add water about an inch deep.
Cook in the oven on 200 degrees centigrade (390-400 Fahrenheit)
for 25-30 mins or until the peppers have softened.
By cooking uncovered in your oven, the peppers may start to char which is what you want to happen.

Slow Roast Shoulder of Lamb - How to Make

How to make slow roast shoulder of Lamb



Make a vegetable trivet of thick sliced Onions, Celery, Carrots and Garlic cloves.



Stab the Shoulder of Lamb on both sides and stuff the holes with sprigs of Rosemary,slivers of Garlic and Lemon peel to add flavour to the meat.



Start off cooking high at 250 Centigrade/450 Fahrenheit to colour the Lamb. After 25 minutes in the oven add a cup of water to prevent the vegetable trivet from burning. Cover with tinfoil. Roast at 150 Centigrade/300 Fahrenheit in a low oven for 3 & 1/2 hours until the meat is falling apart and can be shredded with a spoon.



Rest Lamb for 1/2 hour while you make gravy from the pan juices.



First spoon off most of the fat. Adding Flour to make a roux cooking the flour in the remaining fat. Scrape off the stuck meat and veg on the bottom of the roasting pan to get extra flavour.
Add wine and cook off the alcohol. Add vegetable stock or a water/stock cube and season with salt and pepper. Cook until desired thickness and serve with the Lamb.

Zingy Alcoholic Elderflower Champagne - The Tasting

How to make a zingy alcoholic Elderflower Champagne - The Tasting



Ingredients:-
5 Lemons Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.



Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain through muslin cloth and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.



This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.

Zingy Alcoholic Elderflower Champagne (part 2) - How To Make

How to make a zingy alcoholic Elderflower Champagne (part 2)

Ingredients:-
5 Lemons, Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.

Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.

This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.

Zingy Alcoholic Elderflower Champagne (part 1) - How To Make

How to make a zingy alcoholic Elderflower Champagne (part 1)

Ingredients:-
5 Lemons Zest and Juice
2kg Sugar
40-50 Elderflowers (Large Flower Heads)
2 teaspoons White Wine Vinegar
12 litres of water
Pinch of Brewers Yeast if you don't see a reaction taking place after a couple of days.

Method:-
Dissolve the sugar in 2 litres of water in a large saucepan or large stock pot over heat on the hob. Turn off heat when all sugar has dissolved.
Top up with 10 more litres of water.
Add the juice and zest of 5 lemons.
Add the Elderflower heads.
Add 2 teaspoons of white wine vinegar.
Leave covered with muslin cloth or the stock pot lid to ferment in a cool dry place for 3-5 days.
Take the liquid and sieve and strain and then bottle in sterilised plastic bottles.
Leave in the bottles for 7-10 days before drinking.
Fermentation takes place in the bottles so you may need to open and let out the gas to prevent the plastic bottles from exploding.

This makes a light and refreshing mildly alcoholic drink for those long summer evenings spent sitting in the garden.

Tomato, Red Pepper & Olive Pasta Sauce - How To Make

How to make a tasty tomato, red pepper & olive pasta sauce.

Ingredients:-
400gm Tin of Italian Tomatoes - break up tomatoes and use the juice only.
2 cloves Garlic peeled and crushed
1/2 Red Onion diced
1 Red Pepper finely diced
1/2 teaspoon of dried Oregano if you cant get fresh
       Substitute with Fresh Basil leaves as an alternative.
Salt & Pepper to taste
8-10 Olives de-stoned and halved

Serve with :-
Parmesan Cheese
Olive Oil
Pasta of your choice



Method:-
Drain the tomatoes using a sieve and bowl and break up to release the juice.
In a large heavy based frying pan, add 2 tablespoons of Olive Oil.
Fry the diced onions and pepper. Add 2 crushed cloves of Garlic. Add the Oregano and the juice of the tomatoes and simmer until the sauce reduces.
Season with black Pepper and salt, but remember olives will be a little salty too. Use the back of a knife and squash the Olives to remove the stone and half the Olives and add to the sauce.

In a large saucepan, boil water and season with Salt. Add 250gms Spaghetti or Linguine Pasta and cook for 8 minutes until soft but has a bite. This is Al dente. Take pasta and drain but leave a small teacup of the pasta water and add this and the pasta to the sauce and toss in the pan to mix. Add a handful of Parmesan Cheese. Add fresh ground black pepper and serve.

This is a simple and easy dish. Give it a try with different herbs such as Basil or Thyme should you wish to add them to the sauce.
I had the tomato juice left over from the Arrabiata recipe and didn't want to waste it. As a result I concocted this recipe.

Penne Arrabiata - quick, tasty & oh so easy - How To Make

How to make Penne Arrabiata.
This is one of the easiest Pasta sauces to make and serves two people.

Ingredients:-
250gm Penne Pasta
400gm Tin Tomatoes
2 cloves Garlic peeled
1 Chili seeds removed and finely chopped
Salt & Pepper
Parsley finely chopped to garnish
Parmesan Cheese grated
Olive Oil



Method:-
Drain the tomatoes using a sieve and bowl, and break up to remove most of the juice.

In a large heavy based frying pan, add 6 tablespoons of Olive Oil. Add the Garlic until they colour. This flavours the oil. Remove the garlic when coloured and try not to burn it as it becomes bitter when burnt. Add chopped Chili and the drained tomatoes and a pinch of salt and fry off until the sauce reduces. Use the back of a wooden spoon to break the tomatoes up while frying in the pan. Arrabiata is a fairly dry pasta sauce.

In a large saucepan, boil water and season with Salt. Add 250gms Penne Pasta and cook for 8 minutes until soft but has a bite. This is Al dente. Take pasta and drain but leave a small teacup of the pasta water and add this and the pasta to the Arrabiata and toss in the pan. Add a handful of Parmesan Cheese and stir in and garnish with chopped Parsley to garnish.

This is a simple and easy dish. It really doesn't need any additional herbs but please feel free to try it with Basil, Thyme or Oregano should you wish to add them to the sauce.

Peri Peri Turkey Schnitzel - How To Make

How To Make Peri Peri Turkey Schnitzel

This is my take on a Wiener Schnitzel.

Wien is the German word for Vienna. Schnitzel is the German word for meat cutlets, usually Veal, thinly sliced or pounded flat, breaded and pan fried.


Method & Ingredients
Take a couple of slices of Turkey breast.
Place on a board and cover with plastic wrap to prevent meat juices splashing all over the place.
Beat flat with a meat mallet or a rolling pin.


To Pane the meat, first season plain flour with salt and pepper and dust the meat in the flour.
This will allow the beaten egg to stick to the floured meat.
Now dip this into the breadcrumbs that had a tablespoon of Peri Peri seasoning added to it.
This will make a nice, spicy breadcrumb crust, when you fry the meat in a heavy based skillet or frying pan.

It only takes a couple of minutes on each side and the meat is cooked.



Serve with a nice German or Austrian potato salad.

Greek Moussaka Recipe - How To Make A Light and Tasty Moussaka

How to make a light and tasty Moussaka

Ingredients
2 medium Aubergines
450g minced lamb
2 white onions (peeled & roughly chopped)
2 cloves of garlic (peeled & chopped)
275g tin chopped tomatoes
2 tablespoons tomato puree
1 teaspoon sugar (optional to sweeten tomatoes)
sea salt and freshly ground black pepper
2 bay leaves
1/2 teaspoon cinnamon
1 teaspoon ground all spice
olive oil
2-3 medium potatoes (optional  sliced and roasted in oil until softened and golden)

For my topping:-
1/2 pint of  Greek yogurt
2  egg,yolks
black pepper
1 handful grated parmesan cheese
pinch of freshly grated nutmeg

For a traditional béchamel sauce topping:-
875ml milk (whisk milk into the flour/butter roux a little at a time until thick and creamy)
100g butter
100g flour
a pinch of freshly grated nutmeg
2 egg yolks
100g grated Kefalotyri Greek cheese

Directions
1.Preheat the oven to 200°Centegrade .
2.Heat the oil in a frying pan, fry the eggplant in batches for 3-4 minutes on each side, until golden and softened. Remove and set aside. Alternatively slice and toss the Aubergine and the potatoes, if using, in olive oil and roast in an oven until softened and golden in colour.
3.Heat a little oil in a separate saucepan and fry the onion and garlic 5-10 minutes, on a low heat until softened.
4.Add the minced lamb and cook, stirring continuously, until browned. Now stir in the tomato paste, tomatoes and herbs. Cover and simmer for 20 minutes with the lid on. Add a splash of water if the meat starts to dry out.
5.Season with salt and pepper to taste and cook for a further 5 minutes.
6.Mix the yogurt, egg yolks and cheese together with some pepper and a touch of nutmeg.
7.Layer an 8 inch by 8 inch by 3 inch deep casserole/Pyrex dish with the fried aubergines (and potatoes if using) and top with a layer of the meat sauce then repeat until all ingredients are used up.
8.Spread the yogurt mixture over the top. Or the Béchamel Sauce mix if making this topping.
9.Sprinkle with the remaining cheese and  little more nutmeg if desired.
10.Bake in the preheated oven for 20-30 minutes or until golden.

Scotch Broth - How To Make

How to make Scotch Broth

Ingredients
2 Onions diced
2 Carrots diced
2 Celery diced
1 Leek thinly sliced
500gms Lamb Neck Filet diced
2 large Potatoes roughly chopped
1 Turnip roughly chopped
75gms Pearl Barley
2 pints home made Lamb Stock (Use stock cube with water)
Brussel Sprouts halved

Method
Fry the onions leek carrots and celery.
Add the Lamb and fry to seal.
Add the Lamb stock and leave to simmer for 45 minutes.
Add the Pearl Barley
Add the potatoes and turnip and simmer for a further 10-15 minutes
Toward the end of cooking add the Pearl Barley and the Brussel Sprouts and simmer for a further 10 minutes.

Serve with crusty bread

Easy Salmon Fishcakes - How To Make

Here is an easy way to make Salmon Fishcakes for a light brunch or supper.



Ingredients
200gms Left over Mashed Potatoes/Butternut Squash Mash
250gms Tinned Pink Salmon
Flat Leaf Parsley
Dill
Salt & Pepper to taste
Flour
Beaten Egg
Breadcrumbs



Method
Place the mashed vegetable in a bowl with the Salmon.
Chop and add herbs to the bowl.
Mix but be careful not to break up the fish too much.
Mould the mixture into thick patties. You can dust your hands with flour to prevent the mixture sticking to your hands.
Pane the patties by first dipping into seasoned flour, then into beaten egg to cover the patties, then finally into the breadcrumbs.
Leave the patties to chill in the fridge for an hour.
Fry the patties until golden.



Serve with a nice green salad and or a mustard and dill sauce.

Lemon Frosted Carrot Cake - How To Make a Zingy Lemon Frosted Carrot Cake

How to make zingy Lemon frosted Carrot Cake

Ingredients
Carrot Cake:-
250 Grams of Soft Brown Sugar
250 Ml Sunflower Oil
375 Grams of Self Raising Flour
3 Eggs
500 Grams of Carrots coarsely grated
150 Grams Walnuts
2 Teaspoons Mixed Spice
1/2 Teaspoon of Bicarbonate of Soda (rising agent)

Frosting:-
Zest of 1 Lemon
30 Grams of Soft Butter
80 Grams of Cream Cheese (make sure it is full fat cheese)
250 Grams of Icing Sugar

Method:-
Line the sides and bottom of a cake tin 22 centimetres in circumference with greaseproof paper.
Grate the Carrots. Chop or crush Walnuts.
Cream together the Sugar and Eggs and Oil.
Sift Flour, Bicarbonate of Soda, and the Mixed Spice into a bowl. Add the chopped Walnuts.
Add the wet mixture, making sure to fold in the flour, so as not to over work and stretch the Gluten in the flour.
Pour into the lined cake tin and bake in the centre of a moderate oven for 1hr 15 minutes to 1hr 30 minutes or until cooked. (Set the oven temperature around 160-180 degrees centigrade depending on the type of oven used).
Use a clean knife or skewer to poke into the cake and if it comes out clean the cake is cooked. If you can see uncooked cake batter, return to the oven for a further 10 minutes and recheck with the knife/skewer.
Leave to cool before removing from the cake tin and place on a wire rack to remove the greaseproof paper.
Mix the Lemon zest, Icing Sugar, Butter and Cream Cheese to make the frosting. Use a Spatula or a Palate Knife to spoon over the cake and smooth out.
Add more crushed Walnuts or add some zest of a Lemon to finish the decoration, although this is optional and not a necessary.

Corned Beef Hash - A St.Patricks Day feast to soak up all the Guinness

One way to soak up all the Guinness on St Patricks day is to make a lovely Salt Beef or Corned Beef Hash.

Ingredients
300gm Salt Beef or tin of Corned Beef diced in centimetre cubes
1 large Onion Diced
1 Carrot finely diced
600gm Potatoes diced in centimetre cubes
2 teaspoon Dijon Mustard
1 teaspoon Worcestershire Sauce
Parsley
Salt & Pepper to taste
2 tablespoon Oil for frying

Method
Par boil the carrot and diced potatoes and plunge into cold water to stop cooking process. Drain and dry.
Fry the onion until golden then add in the potatoes and carrot and fry for five or six minutes.
Add two teaspoons of Dijon Mustard and one teaspoon of Worcestershire Sauce.
Add in the beef and continue to fry for a further three minutes adding in some chopped Parsley and season with salt and pepper to taste.
Serve with a fried egg on the top.

You can bulk this up with sliced mushrooms or a tin of beans, or even use the mixture to make a pie.

Apple Pancakes - How To Make

Apple Pancakes

Bored with plain pancakes?
Here is a way to jazz up simple pancakes using a couple of apples.
Core and cut two apples into chunks.
Put into a saucepan with a couple of teaspoons of sugar and a splash of water.
Add 1/2 teaspoon of Cinnamon and a couple of Cloves and leave to simmer until the apples are soft.
Remove the cloves and add a handful of chopped Almonds to the mixture.
Check the sweetness of the apples as now is the time to adjust the seasoning.
Spoon the apples over the pancakes and roll them up..
Place into a gratin dish and cover with the left over apples and bake in the oven at 150 centigrade for 10-15 minutes or until they look like the pancakes are crisping up.
Remove to cool a little before serving with Vanilla Ice-cream and a sprinkle of Icing Sugar over the top.

Simple Pancakes - How to Make

How to make delicious simple pancakes for Shrove Tuesday.

Ingredients
200 ml Milk
100 gms plain Flour
2 Eggs
Caster Sugar
Jam
Lemon Juice

Try this with Nutella, mashed Banana or any other filling you like.