Merry Chefs

Salmon in Sorrel Sauce

noreply@blogger.com (Merrychefs :)) — Sun, 12 May 2013 17:44:00 +0000

Sorrel gives a tangy zesty taste to sauces and works wonders with rich oily fish like salmon.

Salmon and sorrel sauce for 2 beautiful people

Equipment

Baking tray
Medium Pan
Tin foil

Ingredients

2 Salmon fillets
6 large Sorrel leaves chopped
1 Shallot diced
100ml of Chicken stock
150ml sour cream
Salt and pepper
30g Butter

Method

Heat oven to 200 degrees
Place salmon on baking tray and season well
Place salmon in the oven for 18 to 20 minutes
In a medium hot pan fry onions and garlic in melted butter for a few minutes
Add stock and reduce by 50%
Add sour cream and stir in for 30 seconds
Add Sorrel and stir in for 1 minute
Season well with salt and pepper
Remove salmon and spoon over the delicious sorrel sauce

Beef Wellington

noreply@blogger.com (Merrychefs :)) — Wed, 08 May 2013 21:19:00 +0000

Equipment

Blender
Frying Pan
Chopping board
Cling film
Grease proof paper
Baking Tray
Sharp knife

Fillet Beef for Wellington

Ingredients

600g Fillet Beef
Dijon mustard
2 tbsp of Olive Oil
200g mushrooms + 2 Cloves Garlic (Optional)
25g butter
6 big slices of prosciutto
300g ready made chilled puff pastry
1 large egg yolk beaten

Beef Wellington

Method

Heat oil in frying pan
Season the beef and then sear all sides in pan then remove and let cool for 30 mins
Add the mushrooms and garlic to blender and blend until a breadcrumb texture
Heat butter in a pan and fry mushrooms for a couple of minutes
Add the Thyme and a splash of wine and stire fry for a few minutes until quite dry consistancy
On some cling film layout the prosciutto overlapping until big enough to wrap round beef
Evenly spread out the mushroom mixture over the prosciutto leaving a border without any mushrooms.
Brush the beef evenly in mustard
Place in the middle of the prosciutto and ham and wrap round the beef
Cover in cling film and put in the fridge for 30 minutes
Roll out the pastry into a triangle big enough to wrap and cover the beef
Place the beef in the middle of the pastry and brush round the edges of pastry with the half the beaten egg
Wrap the beef in pastry so covered and trim any parts of pastry that may be too thick
Cover in cling film and put in fridge for 30 mins to 24 hours until ready to be cooked.
To cook heat oven to 200c and place beef on grease proof paper on a baking tray
Brush the rest of beaten egg onto the pastry on beef
Make a few slits in pastry with the back of a knife gently (do not pierce)
Place in oven for 20 - 25 mins for Rare and 30-35 for Medium Rare

Slice of Beef Wellington

Beef Wellington slice

Moussaka

noreply@blogger.com (Merrychefs :)) — Mon, 28 Jan 2013 10:08:00 +0000

Equipment:-

A large frying pan
1 pot
Chopping board
Baking tray
A sharp knife
A small baking dish
Grater
Cooking brush
Grease proof paper

Moussaka

INGREDIENTS

3 medium or 2 large aubergines, sliced into 1 cm thick rings
1 large onion, finely chopped
4 cloves of garlic, finely chopped
10 baby tomatoes halved
1 tsp cinnamon
4 tsp dried oregano
1 tbsp of bouillon
500g minced lamb or beef
2 tbsp tomato purée, mixed with 150ml water
150ml red wine
Small bunch of flat-leaf parsley, chopped

Bechamel Sauce

500ml milk
60g butter
60g plain flour
50g Cheddar cheese, grated
2 eggs, beaten
Nutmeg, to grate

METHOD

1. Pre-heat the oven to 180C. Place aubergines on baking sheets. Brush with olive oil and season and turn over and repeat. Bake for about 25 minutes until soft, golden and floppy.

2. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb or beef. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Stir in the tomatoes, wine, bouillon and tomato water bring to a simmer, then turn the heat down low and cook for 30--40 minutes until most of the liquid has evaporated. Season and stir in the parsley.

3. Meanwhile, make the bechamel. Bring the milk to just below boiling point, and melt the butter in another saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in about 70% of the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs and add nutmeg and seasoning

Moussaka

4. Arrange a half of the aubergines in the base of an oven dish, and top with half the meat. Repeat this layer and top with the sauce. Add the left over tomato halves and the rest of the cheese. Season with cracked black pepper and bake for about 35 minutes until well browned, and then leave to cool for half an hour before serving.

Roast Pheasant

noreply@blogger.com (Merrychefs :)) — Sun, 27 Jan 2013 12:34:00 +0000

Equipment

Roasting Dish
Chopping Board
Sharp knife
Tin foil

Ingredients

1 Pheasant
10 Rashers of streaky bacon (4 slices roughly chopped)
Small bunch of fresh thyme
Small bunch of fresh rosemary
40g of butter
Salt and pepper
Vegetables for roasting (Onion, carrot, parsnip, olive oil, salt and pepper)
Serve with braised cabbage

Roast Pheasant

Method

Heat oven to 200 Celsius
Add half of the streak bacon to the pheasant cavity
Add half the Thyme and rosemary to the pheasant cavity
Rub into the skin the butter and season well with salt and pepper
Add the rest of the herbs onto the pheasant
Layer streaky bacon rashers over the top of the pheasant
Place in Roasting dish and surround with the oiled seasoned veg
Place in oven for 20 mins at 200 Celsius and then 1 hour at 180 Celsius
Turn pheasant upside down on some tin foil and rest for 15 mins
Carve it up and serve with the veg

Roast Pheasant

Duck breast in plum sauce

noreply@blogger.com (Merrychefs :)) — Fri, 18 Jan 2013 01:35:00 +0000

Equipment:-

A griddle or frying pan
2 pots
Chopping board
Colander
A sharp knife
A small baking dish

INGREDIENTS

Duck Breasts
2 Duck Breasts with skin scored several times
2 tsp of dry thyme or 4 sprigs of fresh
1 star anise
25g of butter
Salt and pepper

Plum Sauce

4 dark red plums de stoned and cut into wedges
300ml of beef stock
50ml of red wine
2 garlic cloves finely diced
3 tbsp of Demerara sugar
1 large shallot diced finely
1 tbsp of olive oil
Salt and pepper

METHOD

Heat 1 tsbp of oil in a pan and fry the shallots for 3-4 mins
Add the garlic and fry for 1 min
Add the plums and sugar and fry until the sugar has dissolved
Add the red wine and stock
Simmer for 15 mins stirring occasionally until it has thickened
Leave to cool to room temperature
Heat oven to 180C or Gas mark 4
Heat Griddle pan to medium/high
Season duck breast and place on griddle pan skin side down
Leave to cook for 5 mins
Then turn the duck and add the butter, thyme and star anise
Once butter has melted baste the duck a couple of times
Transfer to a baking dish and put in the oven for 5-6 mins for medium rare
Remove from oven and let rest on chopping board for 5 mins
Heat some of the plum sauce and in the mean time slice the duck in thin slices
Serve up and drizzle some of the butter and thyme sauce over duck
Add 3 - 4 tbsp of the plum sauce

Beef, Mushroom, Tons of Thyme and Red Wine Casserole

noreply@blogger.com (Merrychefs :)) — Sun, 12 Aug 2012 10:26:00 +0000

Equipment

Large Pan
Chopping Board
Sharp knife
Measuring Jug
Grease proof paper disc to fit on top of large pan (Cartouche)

Ingredients

500g Diced Stewing Beef
1 Red onion diced
1 medium parsnip cut into medium chunks
1 medium carrot cut into medium chunks
12 whole button mushrooms
1 Large glass of red wine
400 ml of beef stock
1 tsp Worcester sauce
1 tsp of beef bouillon
1 can chopped tomatoes (400g)
1 heaped tbsp of tomato puree
4 whole sprigs of fresh thyme
10 sprigs of fresh thyme just the leaves
A small bunch of fresh parsley chopped
1 tbsp of plain flour
1 tsp of smoked paprika
Salt and pepper
1 knob of butter
2 tbsp olive oil

Method

lay beef out on a plate and season with salt and pepper and evenly coat with the plain flour
Heat olive oil in the pan to a medium high heat
Add the seasoned beef and fry on all sides until browned
Remove beef and set aside in a bowl
Add onions and fry for a couple of minutes stiring occasionally
Add knob of butter
Add mushrooms and fry for a couple of minutes stirring occasionally
Add tomato puree and fry for 2 minutes stiring occasionally
Add parsnip and carrots for 2 minutes and stir occasionally
Add the glass of red wine and stir well so all caramelised bits are removed from pan base
Simmer for 5 mins
Add tomatoes, beef stock, Worcester sauce, beef bouillon, thme leaves and sprigs and stir
Cover and simmer for 2.5 to 3 hours stirring3 or 4 times
Preheat oven to 200
Remove pan and stir and add grease proof paper disc on top of stew
Place in the over for 30 mins
Remove and stir in chopped parsley and your done
Serve with mash potato or potato gratin

Fillet Steak with red wine sauce

noreply@blogger.com (Merrychefs :)) — Mon, 06 Feb 2012 20:09:00 +0000

Fillet steak with red wine Jus is always a winner. Just make sure the fillet steak is good quality from a good source and to use a fairly good red wine. Serve it up with some boiled or hassleback potatoes and some steamed green veg. After making this we decided to remake it over the weekend for 2 friends we had round. Although we were a bit drunk it still went down a treat again and we all had a lovely evening.

Serves 2

Equipments:-

1 Griddle pan
1 Sieve
Small bowl or dish

Ingredients

Fillet steaks

2 Good quality fillet steaks at room temperature
300ml of red wine
2 tbsp of garlic infused olive oil
1 tbsp of olive oil
2 tbsp of brown sugar
1 onion peeled and slice roughly
Salt and pepper

Method

Heat the griddle pan until medium/high
Brush the fillet steaks with the garlic infused oil on both sides
Season the fillet steaks with salt and pepper on both sides
Quickly sear the fillet steaks on all over
Cook the fillet steaks for 2 minutes on each side
Set them aside in a warm place

Fillet Steak

Add the olive oil and onions to griddle pan and fry until browning
Add the brown sugar and stir fry for 2 minutes
Add the red wine and simmer until reduced to by about 90% leaving a nice red win reduction
Strain the onion and wine mix through a sieve pushing through as much liquid as possible out of the onions.
Serve up the steaks and drizzle with the Jus.

Fillet steak with red wine sauce

Fillet steak with red wine sauce Done!!!!

Prawn Salad (Prawn Cocktail)

noreply@blogger.com (Merrychefs :)) — Wed, 25 Jan 2012 11:40:00 +0000

Here we have a prawn salad or a prawn cocktail if you want the starter version. It is more of a salsa based prawn cocktail than the traditional 70s and 80s variety. We originally done this with Lobster instead of prawns last Christmas and was so good we wanted to make it again this year but we could not get hold of a lobster. We got some good quality prawns and tried it with them instead. It turned out pretty amazing and at half the cost. So if you fancy prawn salad, prawn cocktail, lobster salad or lobster cocktail give this one a try.

Serves 2 prawn salads (4 prawn cocktails)

Equipment:-

1 large bowl
1 small bowl
1 chopping board
1 sharp knife

Ingredients:-

250g cooked and peeled prawns
2 tomatoes de seeded and finely chopped
1/4 cucumber de seeded and finely chopped
1 red pepper de seeded and finely chopped
4 spring onions finely sliced
1 small green medium chilli de seeded and finely chopped
A bunch of coriander roughly chopped
1/2 juice of a line
1 tbsp of olive oil
3 tbsp mayonnaise
1 tbsp tomato ketchup
A few drops of Tabasco sauce
1 Avocado diced
black pepper
1 tsp salt
1/2 cup of shredded lettuce

Method:-

To a bowl add tomato, red pepper, spring onions, cucumber, lime juice, olive oil, salt and coriander.
Mix well and then set aside the salsa in fridge for 30 mins
In a small bowl make the dressing by mixing the mayonnaise, ketchup and Tabasco together
In 2 medium serving bowls serve up. There will be 2 layers of each ingredient in each serving dish so roughly evenly serve it out based on that. Layer up in the following order
Salsa, lettuce, prawns, dressing, avocado, Salsa, lettuce, prawns, dressing, avocado.
Season with black pepper and it's done.
You can alternatively make 4 smaller versions as a prawn cocktail and serve up in some glasses or smaller dishes.

Prawn Salad or Prawn Cocktail Done!!!

Lamb shanks in red wine sauce

noreply@blogger.com (Merrychefs :)) — Mon, 19 Dec 2011 13:17:00 +0000

What a lovely treat for a Sunday afternoon after a busy weekend. Lamb shanks in a red wine sauce with apricots and olives, served with mash potatoes and steamed vegetables. Probably the best lamb dishes when it comes to eating lamb that is extremely tender and juicy. This is the first time I have had this as I was never much of a fan of lamb a few years ago. Carola has always told me we should try her lamb shanks one day and now I have and was very impressed.

Serves 4

Lamb Shanks in red wine sauce

Equipment

Large pot or dish with cover
Chopping board
Sharp knife

Ingredients

4 Lamb Shanks
1 bottle of Red Wine (cabernet sauvignon)
500 ml of Lamb or Beef stock
10 black pitted olives
10 green pitted olives
10 dried apricots roughly chopped
2 garlic cloves diced
1 tbsp of sherry vinegar
1 Onion sliced
2 tbsp of tomato purée
8 Anchovy fillets diced
1 large sweet potato peeled and diced
Salt and pepper
2 tbsp olive oil
A few sticks of fresh rosemary

Lamb shanks in red wine sauce

Method

Heat an oven to Gas Mark 2 / 160C
Make a few slits in each lamb shank and push in some rosemary sprigs
Heat the olive oil in a large pan or dish
Add the lamb shanks and fry, turning occasionally until brown on all sides
Set lamb shanks aside on a plate and season them well with salt and pepper
Add to the same pan onion, garlic and anchovies and fry for 3 minutes
Add the tomato purée and fry for 5 mins stirring often.
Add the sherry vinegar and the bottle of red wine
Bring to the boil and simmer for 5 minutes
Add the apricots, black olives, green olives and the lamb shanks
Bring to the boil cover.
Place all in the oven and cook for 2 hours
Remove from oven and add the sweet potato and return to the oven with lid off
Cook for a further minutes
Remove and season to taste and serve with some mash potato and steamed vegetables

Lamb shanks in red wine

Lamb shanks in red wine DONE!!!

Garlic and Chilli Prawns (Simple)

noreply@blogger.com (Merrychefs :)) — Mon, 05 Dec 2011 16:37:00 +0000

Here is something very simple and very moreish. Make sure to use good quality prawns and serve with some very fresh crispy bread to soak up the the garlic and chilli oil. Preferably use fresh uncooked prawns in shells, they were out of stock at my supermarket so I had to get them ready cooked.

Serves 2 as starter

Equipment

Frying pan
Chopping board
Sharp knife

Ingredients

8 Large fresh prawns

Prawns and Parsley

6 tbsp of olive oil
5 Garlic cloves diced
8 birds eye chillies finely sliced

Garlic and birds eye chillies

A handful of fresh chopped parsley chopped
Salt and pepper

Method

Heat a frying pan to medium/hot heat.
Add the oil
Add the garlic and chilli and fry for 1 min
Add the prawns and fry for 2 mins
Turn over the prawns
Add salt, pepper and half the parsley
Let fry for 2 mins
Stir and serve up
Squeeze some lemon juice over and add rest of parsley

Garlic and Chilli Prawns

Garlic and Chilli Prawns Done!

Tomato and ciabatta salad

noreply@blogger.com (Merrychefs :)) — Fri, 11 Nov 2011 20:13:00 +0000

I know this is not in season at the moment and more of a summer dish but always worth doing so simplicity. This is a very rustic dish and originally from Florentine, known as panzanella or Panmolle . You can't go wrong with it, just make sure you buy some very good quality tomatoes.

Serves 4-6

Equipment

Sharp knife
Chopping board
Large mixing bowl


Ingredients

600g of good mixed tomatoes chopped

: Mixed tomatoes

1 ciabatta torn into rough chunks
Salt and pepper for flavour
3 tbsp of small drained capers
1 Red onion peeled and sliced finely
1 small jar of roasted peppers in olive oil drained and chopped
4 tbsp of good extra virgin olive oil
A bunch of fresh basil leaves roughly ripped
Juice of half a lemon

Method

Toast the ciabatta chunks under the grill until just browned and turn over and brown the other side

: Ciabatta torn and grilled

In the mixing bowl add Tomatoes, capers, onion, peppers, olive oil, lemon juice and salt and pepper then mix well

: Tomatoes, peppers and onions

Add the toasted ciabatta chunks and basil

: Tomatoes, peppers, onions, bread

Toss through the salad a few times and sever immediately

: Tomato and ciabatta salad

Tomato and ciabatta salad Done!!!

Halloumi & shiitake mushroom kebabs with mixed bean sprouts salad

noreply@blogger.com (Merrychefs :)) — Thu, 27 Oct 2011 13:30:00 +0000

These work really well from the combination of the salty firm Halloumi, juicy firm shiitake mushrooms and the mellow zesty bean sprout salad to cut through it. We made them as a starter for probably our last BBQ of the year as the weather is now getting chilli here in London. So looking forward to making these again in summers to come. Mega simple, tasty and quick to make.

: Halloumi & Shiitake kebabs

Serves 4 as starter

Equipment

4 metal skewers or if wooden soak them in water for an hour
Chopping board
Sharp Knife
2 mixing bowls

Ingredients

250g block of Cypriot Halloumi
20 Shiitake mushrooms
1 tbsp olive oil
1 tbsp of dried oregano
1 tbsp of lemon juice
A little zest from lemon
1 tbsp olive oil
2 cups of mixed fresh mixed bean sprouts
1 cup of shredded iceberg lettuce
1/4 of diced cucumber
Salt and pepper

Method

Chop Halloumi block into 20 cubes roughly same size and add to with Shiitake mushrooms
Add 1 tbsp of oil and the oregano and mix well and leave for 10 mins
Add to skewers 5 Hulloumi cubes and 5 Shiitake on each skewer.

: halloumi & shiitake mushrooms

In a bowl add the mixed bean sprouts, cucumber, lettuce, lemon juice, zest, 1 tbsp olive oil.
Mix well and season with salt and pepper to taste

: Lettuce and bean sprout salad

On a heated BBQ or Griddle pan add the Halloumi kebabs and cook for 5-6mins turning occasionally
Evenly divide the bean sprout salad on to 4 plates and then place a kebab on top of each one

: Halloumi & Shiitake kebabs with bean sprout salad

Halloumi & Shiitake mushroom kebabs with mixed beans sprouts salad DONE!!!

Pan-fried sea trout with caponata

noreply@blogger.com (Merrychefs :)) — Wed, 26 Oct 2011 12:46:00 +0000

This one is based on a mackerel recipe by Simon Rimmer. We have adapted it slightly to our own taste and it turned out super. What was surprising was the chilli, honey, soy and orange sauce, it was very sweet but only a small drizzle over the fish when served up really makes it come alive. We have never had caponata before and that too went perfect with the sea trout.

serves 2

Equipment:-

2 Pans
1 Frying or griddle pan
Chopping board
Sharp knife
2 Wooden spoons
1 bowl

: Roated pine nuts

Ingredients

2 Sea trout fillets
2 tbsp olive oil
1/2 Red onion chopped
1/2 onion chopped
1 small fennel bulb chopped
1 small Aubergine chopped
1 celery stalk chopped
1 tsp of tomato puree
25g capers
25g of raisins
25g toasted pine nuts
1/4 of a red pepper chopped
salt and pepper

The Sauce
50ml of soy sauce
1 juice of orange and zest
75ml of honey
1 small red chilli finely chopped

: Sea Trout recipe

Method

Heat 1 tbsp of oil in pan and fry onions, fennel, aubergine and celery for 8 mins

: Fennel and Aubergine

Add the tomato and fry for another 2 mins, then set mixture aside in a bowl

: Caponata

Add to the bowl the capers, raisins, pine nits, pepper, salt and pepper
Stir until combined well (caponata done)
Rub the remaining olive oil into the sea trout fillets
Pad fry the trout fillets for 2 mins each side and then remove and let drain on kitchen paper

: Sea Trout

For the Sauce heat soy, orange, hone and chilli in a pan until warmed through
To serve, divide the coponata between 2 plates, place a piece of sea trout on each and drizzle with the sauce.

: Sea Trout with caponata

Pan-fried sea trout with caponata Done!!!!

The Paleo Recipe Book

PRAWN AND SWEETCORN CHOWDER

noreply@blogger.com (Merrychefs :)) — Tue, 25 Oct 2011 13:49:00 +0000

PRAWN AND SWEETCORN CHOWDER

This is another first time for us making a chowder; However chowder is a generic name for a thickened seafood or vegetable stew or soup and has a very creamy texture. It is a more common term used in America and is possibly derived from the French word chaudiere (stewing pot). Another possible source is from the old English word iowter meaning fishmonger. Fish chowder, corn chowder and clam chowder are very popular in America and Canada and the chowder we have made is based on their more traditional way of making a chowder. This was very easy to make and was not disappointed at all and would recommend to any one for a fairly cheap one pot delicious creamy soup.

Seves 4-6

Equipment:-

A large Pot
Chopping board
Knife
Measuring jug

INGREDIENTS

Olive Oil
1 tsp Butter
1 large onion, peeled and diced finely
2 garlic cloves, peeled and diced finely
1 tsp of Dijon mustard
1 tsp of paprika
2 tbsp of plain flour
500ml of vegetable stock, cooled
2 large potatoes chopped
2 x 200g can of sweetcorn drained
300ml semi-skimmed milt
100ml single cream
200g raw peeled king prawns
A bunch of flat leaf parsley chopped
Salt and pepper

METHOD

Heat some oil and butter in a large pan
Add the onion, garlic, Dijon mustard, Paprika and fry for 5 mins
Sprinkle in the flour and stir until absorbed

Remove from heat and add the stock in batches, stirring each time, until smooth.
Return to the heat and add the chopped potatoes.

Bring to the boil and then simmer for 15 mins stirring occasionally
Add the sweet corn and simmer for 1 min
Pour in milk, cream and add king prawns and cook for 5 mins

Stir in the parsley and season to taste with salt and pepper
Serve with some rustic bread and garnish with parsley and Paprika

PRAWN AND SWEETCORN CHOWDER DONE!!!

noreply@blogger.com (Merrychefs :)) — Tue, 18 Oct 2011 12:19:00 +0000

Fajita is a term found in Mexican cuisine and Tex-Mex and it's meaning is basically grilled meat served on a tortilla. Is quite a fun dish as traditionally it is all put out on a table and the person makes up their own fajitas with there own personal choice of fillings and quantity. Me I like mine with mostly meat, peppers, onions, salsa and a little guacamole, cheese and sour cream so that i can roll it up neatly. Carola she generally has huge quantities of everything in her fajitas so that it can't be rolled up and stay together, very messy but the main thing is we both thoroughly enjoyed them.

These steak fajitas serve 2 very hungry humans

Equipment:-

A Griddle pan or frying pan
Chopping board
mixing bowl
sharp knife

Ingredients

2 Sirloin or Rump steaks
1 Red Green Pepper de seeded and sliced into strips
1 Yellow pepper de seeded and sliced into strips
1 Large onion peeled and sliced into rings
2 tbsp of olive oil
2 tbsp dried oregano
1 tsp cayenne pepper
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
zest of lime
juice of 1 lime
pinch of sugar
6 medium white flour medium sized tortillas
Grated Cheddar cheese
Sour cream 200ml
Guacamole 200ml (see our recipe http://www.merrychefs.com/?p=193 )
Salsa 200ml (see our recipe http://www.merrychefs.com/?p=184)
shredded Lettuce 1 cup

Method

1. In a mixing bowl add the oregano, cayenne pepper, ground cumin, salt, pepper, lime zest, lime juice and sugar. Stir well and set aside

2. Cut the steak into fairly thin strips.

: Steak strips

3. Add the steak to the seasoning in the mixing bowl and with your hands mix in well

: Fajita seasoned steak

4. cover and put in the refrigerator for an hour or 2
5. Heat the oil in the griddle pan on a high heat
6. Add the steak strips and cook them for 1 min so they are slightly charred then turn them over.

: Fried steak strips

7. Add the peppers and onions on top of the steak strips and leave for 1 min

8. Heat the tortillas in warm oven or microwave for 20 seconds
9. Stir the ingredients a few times for 2-3 mins until slightly charred and cooked
10. For each fajita add some beef, peppers, onions

Steak fajitas spread

Steak Fajitas Done!!!

Tilapia with Thyme, chilli and lemon butter

noreply@blogger.com (Merrychefs :)) — Fri, 14 Oct 2011 20:49:00 +0000

Talipia in Thyme, Chilli and Lemon butter

O.k. it was a lovely Sunday afternoon after coming back from a small local Jazz festival in North Finchley (London). We bought some fresh Tilapia fillets before hand and decided to make a nice Thyme, chilli and lemon butter to pan fry with them. Tilapia is a fresh water fish and in habitats shallow streams, ponds, rivers and lakes and very much reminded me of Sea Bass due to its firmness. It is certainly worth buying and trying this recipe, we served ours with new potatoes and stir fry peppers, onions and purple stem broccoli.

This Pan fried Tilapia serves 2

: Talipia fillets

Equipment:-

Griddle pan (alternatively frying pan)
Small mixing dish
Grater

Ingredients

2 Tilapia fillets skinned
100g block of butter
4 tsp of fresh Thyme
Zest quarter of a lemon
1 tsp of chilli flakes
Salt and pepper
Olive oil

Method

Add the fresh Thyme, lemon zest and chilli flakes to mixing dish

Thyme, chilli and lemon butter
Add butter to mixing dish and mash and mix very well

Thyme chilli lemon butter
Chill the butter in the fridge for a couple of hours
Heat the pan to a medium high heat
Rub a little oil onto the Tilapia fillets and season with salt and pepper
Place fillets on pan and fry for no longer than 2 mins
Turn over fillets and add the butter to pan and fry for 2 mins

Chargrilled Tilapia fillets

Add some of the stir fried peppers, onions and broccoli and new potatoes to a serving plate
Place the fillets of Tilapia on top of the stir fried vegetables
Drizzle the juices over fish and the potatoes and enjoy

Fried brocolli peppers and onions

Chargrilled Tilapia fillet thyme chilli lemon butter

Tilapia with Thyme, chilli and lemon butter Done!!!

Cous Cous Stuffed Peppers and Mozzarella

noreply@blogger.com (Merrychefs :)) — Thu, 13 Oct 2011 21:32:00 +0000

Cous cous stuffed peppers are exactly what you expect them to be. That juicy roasted pepper flavour with the zesty soft melty taste of the cous cous and the stringy mellow taste of mozzarella. Very good as a starter or as a main served on a bed of mixed salad leaves.

Serves 6 starters or 3 mains

Equipment:-

Frying pan
Mixing bowl
Grater
Sharp knife
Chopping board
Measuring jug
Small dish
Oil brush

Ingredients

300ml of warm vegetable stock
250g dried cous cous
3 Peppers halved and deseeded
50g of sundried tomatoes diced
1 small courgette halved and sliced
8 chestnut mushrooms roughly chopped
200g mozzarella ball sliced into 6 pieces
A bunch of fresh basil roughly torn
4 tbsp olive oil
Zest of half a lemon
Salt and pepper

: Grilled peppers

Method

Brush the outside of peppers with a little olive oil
Place under a hot grill and grill 5 mins on each side
Add cous cous to the mixing bowl
Pour in the stock and stir then cover with cling film and set aside
Heat 1 tbsp of oil in a pan
Add the courgettes and mushrooms to pan and stir fry for 5 mins
Use a fork to stir through the cous cous thoroughly
Season cous cous to taste and stir in the 3 tbsp of oil

cous cous lemon
Stir in the mushrooms, courgettes, sun dried tomatoes, basil leaves & Lemon zest

cous cous

Fill each pepper half with the cous cous and pack in until level with top of pepper

Cous cous peppers
Add mozzarella slice on top of each stuffed pepper
Place peppers under grill for 2-4 mins until mozzarella is melted
Season with salt and pepper and serve on a bed of mixed leaves

Half a pepper for a starter and 2 halves for a main

Stuffed peppers

Cous Cous Stuffed Peppers and Mozzarella Done!!!

Duck with Plum Sauce and Carola's Mash

noreply@blogger.com (Merrychefs :)) — Thu, 13 Oct 2011 21:32:00 +0000

I think when cooking and experimenting a lot there is a time when you out do your expectations, this is one of those times for us. The results in this case spoke for themselves and left us very happy with our lovely dish that can only be compared to top restaurant quality. I do have to give credit to James Martin for the main recipe idea; however our dish has a little more thyme and we also added garlic to the plum sauce. We served this up with Carola's personal mash recipe which can be found below and this went perfect with the dish every way. I think we need to cook with duck more often as it seems much underestimated and not very well stocked in mainstream supermarkets. It does cost more than most meat but not much more than chicken breast and less than the price of fillet steak. Anyways enough speculating as this is a very very very good dish, go forth and pick up these ingredients and put it all together and enjoy immensely. :)

Makes 2 quacking portions

Equipment:-

A griddle or frying pan
2 pots
Chopping board
Colander
A sharp knife
A small baking dish
Potato masher

Ingredients

Duck Breasts

2 Duck Breasts with skin scored several times
4 sprigs of fresh thyme
1 star anise
25g of butter
Salt and pepper

Raw duck breast

Plum Sauce

4 dark red plums de stoned and cut into wedges
300ml of beef stock
50ml of red wine
2 garlic cloves finely diced
3 tbsp of Demerara sugar
1 large shallot diced finely
1 tbsp of olive oil
Salt and pepper

Plum garlic and onions

Carola's Mash

4 medium potatoes chopped into quarters
1 small carrot sliced into rings
1 small parsnip peeled and sliced into rings
A knob of butter
splash of milk
pinch of nutmeg
Salt and pepper

Carola's Famous Mash

Method

Heat 1 tsbp of oil in a pan and fry the shallots for 3-4 mins
Add the garlic and fry for 1 min
Add the plums and sugar and fry until the sugar has dissolved
Add the red wine and stock
Simmer for 15 mins stirring occasionally until it has thickened

: Plum sauce

Leave to cool to room temperature
Add the potatoes, carrots and parsnips to a pan
Cover with water and bring to the boil and simmer for 15 mins
Drain the water from the mash and return to the pan
Mash a little for a few seconds
Add the nutmeg, salt, pepper, butter and milk
Mash for about 1 min, taste and season more if needed
Heat oven to 180C or Gas mark 4
Heat Griddle pan to medium/high
Season duck breast and place on griddle pan skin side down
Leave to cook for 5 mins
Then turn the duck and add the butter, thyme and star anise
Once butter has melted baste the duck a couple of times
Transfer to a baking dish and put in the oven for 5-6 mins for medium rare
Remove from oven and let rest on chopping board for 5 mins
Heat some of the plum sauce and in the mean time slice the duck in thin slices

Succulent duck breast

Add some of the mash to a plate and organize the duck around the mash
Drizzle some of the duck pan juices over the duck
Spoon some of the plum sauce over the duck and potatoes

Succulent duck breast

Duck with Plum Sauce and Carola's Mash Done!!!

Chocolate and raspberry cheesecake

noreply@blogger.com (Merrychefs :)) — Thu, 13 Oct 2011 21:31:00 +0000

If you want to make a very very delicious dessert and so simple to make, give this one a go.

Serves 4

Equipment:-

Food processor
1 large mixing bowl
1 small mixing bowls
4 serving glasses

Ingredients

90g Digestive biscuits
40g melted butter
50g milk chocolate
10g finely grated milk chocolate
150g cream cheese
100ml double cream
40g sugar
75g fresh raspberries

Method

Blend the digestives in the food processor
Add the crumbled digestives to a bowl
Mix in the melted butter
Evenly split the digestive and butter mix into the base of each serving glass and pat down with the back of a spoon

: Buttery biscuit base

Melt the chocolate in a microwave or over a pan of simmering water
Mix in the big bowl the cream cheese, double cream and sugar until smooth
Add the raspberries and stir in

: Raspberry and cheese

Add the melted chocolate and quickly swirl through

: Chocolate and cheese

Evenly spoon mixture over digestives in each serving glass
Sprinkle over some of the grated chocolate on each cheese cake
Chill in the fridge for a couple of hours and then serve

: Raspberry and chocolate cheesecake

Chocolate and raspberry cheesecake Done!!!

Haddock wrapped in Parma ham with brandy sauce

noreply@blogger.com (Merrychefs :)) — Thu, 13 Oct 2011 21:30:00 +0000

So we were having a BBQ and thought we would create this dish. The inspiration came after having some Monk fish wrapped in Parma ham at my God daughters 2nd Birthday party. It was cooked to perfection and the creamy sauce they served with is it was very delicious. We used Haddock fillet in our recipe as there was no Monk fish left at the fish mongers. Give this a go and if you use monk fish instead of Haddock please look up on how to prepare Monk fish tails on Yourtube or Google.

Serves 2

Equipment

BBQ or Grill
Frying pan
Chopping board
Sharp knife
Tin Foil
Wooden Skewers

Ingredients

1 Large Haddock fillet skinned (or 2 Monk fish tails)
6 slices of Parma ham
A few sprigs of fresh Thyme
100ml Double cream
A splash of brandy
1 Shallot diced
1 Garlic clove diced
A small piece of the haddock diced up finely
A an extra slice of Parma ham diced up finely
Salt and pepper
Olive oil

Method

Season the Haddock well with salt, pepper and thyme

Lay out some slices of Parma ham
Lay the Haddock on top of Parma ham

: Haddock and parma ham

Roll the Haddock up in the Parma ham (use skewers to secure)

: Haddock wrapped in parma ham

Place the Haddock directly on BBQ and cook for about 2 mins each side until the Parma ham is crispy
Place the Haddock on some tin foil and wrap up well
Place back on top of BBQ for about 2-3 mins to finish cooking fish through

: BBQ haddock wrapped in parma ham

For the Sauce heat some oil in the pan
Add the shallot and garlic and fry for 2 mins
Add the diced fish and Parma ham and cook for 2 mins
Pour in the Brandy and cook until it has almost evaporated
Add the cream and cook for 1 min and season to taste

: Creamy cod and parma ham sauce

Serve with some steamed vegetables

: Haddock and parma ham in creamy sauce

Haddock wrapped in Parma ham with brandy sauce Done!!

V for Venezuela

noreply@blogger.com (Merrychefs :)) — Tue, 26 Jul 2011 16:24:00 +0000

This hearty national dish of Venezuela is as delicious as it looks and not too difficult to make. The closest translation of Pabellon Criollo is “Creole Flag” in which the colours in the dish represent. yellow (Plantain), red (beef and tomatoes), Blue (black beans) and white (Rice). I recomment you try this as we were not disappointed and it goes down nicely with a few cold bottles of beer on a Sunday afternoon.

Pabellon Criollo

Pabellon Criollo

Serves 4

Pabellon Criollo is made of 4 main components Shredded beef, rice, black beans and fried plantain. This is also commonly served with a fried egg.

Shredded Beef and tomatoes
Ingredients:-
1lb of Flank or braising steak
3 beef stock cubes
1 tbsp of butter
1 ½ diced onions
2 diced tomatoes
A bunch of chopped fresh coriander

Beef

Method:-
Add the beef and stock to a pan
Fill the pan up with boiling water until beef is covered
Simmer and cover for an hour and a half
Take off heat and leave for at least and hour for the steak to cool
Remove the steak from pan and break and shred up into a dish and set aside
Keep the juices in pan to be used with beef and black beans later
Cook the rice and beans
Melt the butter in a pan
Add the onions and fry for 5 mins
Add the tomatoes
Add ½ a cup of beef juices
Stir and fry for 2 mins
Stir in the fresh coriander
Done

Pabellon Criollo

Rice
Ingredients:-
1 tsp of vegetable oil
3 Garlic cloves grated
1 Scotch Bonnet
240g of rice

Scotch Bonnet

Method:-
Heat oil in the pan
Add the garlic and fry for 1 minute
Add 2 cups of water and the scotch bonnet
Bring to simmer and then add the rice
Once the water is evaporated it is ready
Remove scotch bonnet (This can be added to beef if you like the spice).

Pabellon Criollo

Beans
Ingredients:-
1 tsp of vegetable oil
3 Garlic cloves grated
1 Large onion diced
1 can or carton of drained black beans
½ a cup of the beef stock left from beef stewing juices
1 ½ tsp of ground cumin

Method:-
Heat the oil in a pan
Add the garlic and fry for 1 minute
Add the onion and fry for 5 minutes
Add the black beans, beef juice and cumin
Bring to a simmer and simmer for about 10 mins until a thick sauce

Plantain
Ingredients:-
1 Large plantain sliced into discs
1 tbsp of vegetable oil
Salt

Method:-
Heat oil in the pan on a medium heat
Fry plantain until golden brown on each side turn regular as can burn quickly
Put onto a plate and salt them up to taste

Pabellon Criollo

U for Uruguay

noreply@blogger.com (Merrychefs :)) — Wed, 20 Jul 2011 18:00:00 +0000

A hearty delicious meaty steak dish served in Uruguay. With this dish we use another inspired Uruguayan/Argentinian dish called chimichurri sauce (Garlic, oil, zesty herby sauce or marinate). Chivito al plato is the plated up none bread version of the the famous Chivito Sandwich. Uruguay along with Argentina are very famous for their barbecued meats expecially the steaks.

Chivito al plato

Chivito al Plato

For 2 people

Ingredients

2 rib eye steaks

Half a ball of mozzarella sliced

5 tbsp of Chimichirru (recipe below)

2 slices of fried bacon

2 fried eggs

2 slices of lean ham

1 small onion sliced and fried

6 small tomatoes halved

Rib eye steak

Method:-

Rub in the chimichirru into the Rib eye steaks
Cover the steaks and refrigerate for at least 1 hour
BBQ or grill the steaks for 2-3 mins each side
Let the steaks rest for 1 min
Add steaks to the serving plate 1 steak per person
Stack on top mozzarella, ham, egg, bacon, onion and tomatoes

Can be served with fries, salad also potato salad

We served us with a potato and bean salad (recipe below)
Also have some Chimichirru in side dish to serve with it.

________________________________

Chimichirru

Chimichirru

Ingredients

Half an onion peeled and chopped roughly

5 cloves of garlic peeled

Juice of half a lime

5 tbsp olive oil

1 tsp of Chilli flakes

1 tbsp oregano

1 tsp of salt

A bunch fresh parsley

Method

Add onion and Garlic to food processor and blend roughly
Add parsley and oregano to food processor and blend until evenly finely chopped
Add to a bowl or container
Add the olive oil, lime, chilli and salt
Stir, cover and keep in fridge until ready to use

Potato and bean salad

Ingredients

500g of boiled and chilled new potatoes

100g grams of green beans boiled and halved

50 g of broad beans

2 Tbsp

5 tbsp of mayonnaise

2 tbps of single cream

Salt and pepper

Method

Add everything to a bowl or container and mix well and chill until ready to use

Chivito al Plato with potato salad

T for Turkey

noreply@blogger.com (Merrychefs :)) — Wed, 13 Jul 2011 18:29:00 +0000

Lamb Shish Kebabs with pita bread, yoghurt and tomato sauce

Lamb Shish kebabs

A nice twist on the regular lamb shish kebab however koftas can often come served in this style. Try it out is very delicious with the BBQ lamb and the fresh mixture of the yoghurt and tomato.

Lamb Shish Kebabs
Serves 4
Ingredients:-
KEBABS
1 tbsp of salt
2 cloves of Garlic grated
4 tbsp of olive oil
1 tsp of ground cumin
1 tbsp of paprika
1/2 juice of a lemon
500g good diced lamb

Tomato Sauce:-
3 grilled and peeled tomatoes
1 tbsp butter
1 tsp salt
1 tsp of tomato puree
Pinch of sugar

Others:-
4 Pita breads
8 tbsp of warm Turkish yoghurt

Method:-
Kebabs
Add salt, garlic, olive oil, cumin, paprika, Lemon juice and stir
Mix together the lamb and marinade cover and put in fridge for 2 - 24 hours

Tomato Sauce
Add the tomatoes, butter, salt, tomato puree, sugar to blender
Blend for about 30 seconds until a silky smooth sauce

Final dish
Skewer the lamb meat over 4 skewers
Cook on a hot BBQ for about 3-4 mins each side
Remove and from BBQ and skewers and put aside
Warm the pitas on BBQ for about 30 seconds each side
Get 4 plates and break or slice up the pitas 1 on each plate
Add 2 tbsp of yoghurt on pitas on each plate
Pour 1/4 of tomato sauce over yoghurt on each plate
Add 1/4 of the Lamb kebab to each plate

You can alternatively serve all in one big plate if sharing with others.

______________________

BBQ trout with lemon, mixed herbs and olives

Ingredients:-

2 whole trout's gutted and scaled

2 Lemons sliced

10 black olives halved

10 green olives halved

Bunch of fresh Chives whole

Bunch of fresh parsley whole

Small bunch of fresh mint

Sea salt

pepper

2 tbsps olive oil

Method:-

Place the trout's on long sheet of aluminium foil

Stuff the trout cavity with the herbs and some on top

Add some lemon slices and olives to cavity and on top of trout

Season cavity and top of fish with sea salt and pepper

Drizzle with olive oil

Wrap up in the foil air tight and place on BBQ hot coals

Add a few coals on top of foil and leave for about 20 mins

_________________

BBQ Haloumi slices with Turkish salad

BBQ Haloumi

BBQ some Haloumi slice for a couple of mins each side and serve with some Turkish salad

Simple Turkish salad with olive, lettuce, tomatoes, olive oil and some herbs

Potato Heart

S for Sumatra (Indonesia)

noreply@blogger.com (Merrychefs :)) — Thu, 16 Jun 2011 15:58:00 +0000

Rendang Beef

Serves 6

Ingredients:-

1Kg of braising beef diced

2 tbsp of sunflower oil

2 cinnamon sticks

12 cloves

2 bay leaves

600ml of coconut milk

Paste:-

6 Shallots peeled and chopped into quarters

2 Lemon grass stalks roughly chopped

6 Garlic cloves peeled

Ginger root (2 inch piece) peeled and chopped

1 tsp of ground ginger

1tsp of ground cumin

1 tsp of black pepper

1tbsp of ground coriander

2 tbsp of water

Method:-

Make the paste by adding all the past ingredients to a blender and blending until fine paste

Heat the sunflower oil in a pan or wok

Add the cinnamon sticks and cloves and fry for 1 min

Add the coconut milk and paste and fry for about 2 mins

Add the coconut milk and stir in thoroughly

Bring to a simmer and simmer for 2 ½ hours stirring occasionally.

Serve with rice

_____________________

Chilli Stir fry prawns on noodles

Serves 4

Ingredients:-

500g or fresh raw peeled prawns

¼ a pepper sliced into strips

2 medium spring onions sliced at an angle

5 Medium to large mushrooms sliced

2 tbsp of sunflower oil

2 tbsp of soy sauce

Handful or coriander leaves chopped roughly

Handful of mint leaves chopped roughly

Chilli paste:-

1 medium red chilli sliced

1 tsp of fish sauce

2 tbsp of lemon juice

A pinch of brown sugar

2 garlic cloves peeled and sliced

1 inch of fresh ginger peeled and sliced

1 tbsp of coriander leaves

1 tbsp of mint leaves

Method:-

For the paste add all the paste ingredients to a pestle and mortar and mash for 3 mins until slightly chunky paste

Add the prawns to a container and mix in well the paste

Leave to marinade for at least an hour

Heat the sunflower oil in a pan

Add the spring onions, pepper, mushrooms and soy sauce and fry for 2 mins

Set aside in a dish

Add the prawns to pan and fry for 2 mins

Add the veg back in pan

Then add the coriander and mint leaves (a splash of extra sauce and fish sauce is optional for taste)

Serve on your favourite egg noodles

_____________________

Us at Blackheath (At a pub surprisingly) 4th June 2011

Mint and Coriander (I just liked the photo)

Some resources for Sumatra

Food and recipes:-

http://www.sumatra-indonesia.com/sumatranfood.htm

Facts and Info:-

http://en.wikipedia.org/wiki/Sumatra

R for Romania

noreply@blogger.com (Merrychefs :)) — Mon, 06 Jun 2011 12:30:00 +0000

___________________

Duck with black olives

Ingredients:-

1 Whole Duck cut into various size pieces

1 lb of baby onions peeled and left whole

2 Parsnips sliced

2 Carrots sliced

300g of black pitted olives

100g butter

500ml of Duck, Chicken or veg stock

1 Bay leaf

1 Bunch of chopped parsley

1 tbsp salt

1 tsp black pepper

A splash of red wine

Method:-

Melt the butter in a large pan

Add the duck pieces and brown them and then set them aside

Add onions to pan and brown them

Add the stock, carrots, parsnips, bay leaf, parsley, salt and Duck

Bring to simmer and cover for 1 hour

Add the red wine, black pepper and olives

Cover and simmer for 30 mins

_______________________

Mamaliga

Ingredients:-

1/2 Corn meal (coarse) or Polenta

2 cups water

1 tbsp salt

1 ball mozzarella diced

200g cottage cheese

Chopped parsley

You can use any other cheeses too or other herbs left over.

Method:-

Bring 2 cups of water to the simmer

Add the salt

Whisk in corn meal in small amounts to avoid lumps

Simmer and stir regular for about 40 mins

Once thick and coming away from side of pan its ready.

Stir in the mozzarella till it starts to get stringy

Stir in cottage cheese

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Duck with black olives

Merry Chefs

Salmon in Sorrel Sauce

Beef Wellington

Moussaka

Roast Pheasant

Duck breast in plum sauce

Beef, Mushroom, Tons of Thyme and Red Wine Casserole

Fillet Steak with red wine sauce

Prawn Salad (Prawn Cocktail)

Lamb shanks in red wine sauce

Garlic and Chilli Prawns (Simple)

Tomato and ciabatta salad

Method

Tomato and ciabatta salad Done!!!

Halloumi & shiitake mushroom kebabs with mixed bean sprouts salad

Ingredients

Method

Pan-fried sea trout with caponata

Ingredients

Method

Pan-fried sea trout with caponata Done!!!!

PRAWN AND SWEETCORN CHOWDER

PRAWN AND SWEETCORN CHOWDER

INGREDIENTS

METHOD

PRAWN AND SWEETCORN CHOWDER DONE!!!

Ingredients

Method

Steak Fajitas Done!!!

Tilapia with Thyme, chilli and lemon butter

Ingredients

Method

Tilapia with Thyme, chilli and lemon butter Done!!!

Cous Cous Stuffed Peppers and Mozzarella

Ingredients

Method

Cous Cous Stuffed Peppers and Mozzarella Done!!!

Duck with Plum Sauce and Carola's Mash

Ingredients

Method

Duck with Plum Sauce and Carola's Mash Done!!!

Chocolate and raspberry cheesecake

Ingredients

Method

Chocolate and raspberry cheesecake Done!!!

Haddock wrapped in Parma ham with brandy sauce

Ingredients

Method

Haddock wrapped in Parma ham with brandy sauce Done!!

V for Venezuela

U for Uruguay

T for Turkey

S for Sumatra (Indonesia)

R for Romania