The International Food Database

HENRYS SINGAPORE SPARE RIBS

2009-07-16T19:49:00.002-07:00

SERVES 4
• 1kg Pork ribs
• ¼ Pt Chinese dark sweet soya sauce
• 1” Piece of fresh root ginger peeled & grated
• 3Tsp Chinese five spice powder
• ½ Jar of clear honey
• 1Tsp Chilli flakes
• 50gr Light brown sugar
• 4 Garlic cloves crushed
• 3.5Fl oz Sunflower oil
• 1Tsp Red food colouring

METHOD

• Add all the ingredients to the sunflower oil & mix thoroughly.
• Then add the pieces of pork rib & coat in the marinade for 24 hours.
• Now put the ribs in a very hot oven until cooked
• Heat the marinade until it comes to the boil & simmer slowly for 15 minutes then use as a dipping sauce for the ribs.

French Style Sausage Casserole

2009-07-16T19:49:00.001-07:00

Ingredients

• 2 Tbs vegetable oil
• 8 Thick pork & leek sausages
• 1 Tbs English mustard
• 12 Baby onions peeled
• 100gr Dried apricots
• 175gr Mushrooms quartered
• 300ml Good red wine
• 150ml Beef stock
• 3 Tbs Clear honey
• 8 Sprigs of fresh thyme
• 2 Tbs of cornflower mixed with a little water
• Salt & pepper to taste

Method

• Heat the oil in a large frying pan & cook the sausages slowly until browned all over.
• Take the sausages out of the pan & set aside
• Add the baby onion & honey to the pan & cook for 5 min until they are golden brown
• Return the sausages to the pan with the mushrooms, red wine, beef stock, chopped thyme, mustard, seasoning & mix well
• Bring to the boil & then simmer slowly for 15 min
• Now thicken with the cornflower mixed with the water
• Serve with lemon, thyme & olive oil mashed potatoes

Toad in the Hole

2009-07-16T19:48:00.000-07:00

Ingredients

• 8 Thick pork & leek sausages.
• Olive oil.
• 3 Onions thinly sliced.
• 2Tbs Worcestershire sauce.
• 1Tbs Brown sugar.
• For the batter.
• 150gr Plain flour.
• 2 Eggs beaten.
• 150ml Milk.

Method.

• Fry the sausages in a frying pan until golden brown then remove from the pan & set to one side.
• Now fry the onions in the same pan until they start to turn golden then add the Worcestershire sauce & brown sugar & cook for another 2 minutes & remove them from the heat.
• Now sieve the flour in to a bowl & mix in the beaten eggs then mix in the milk & beat to a smooth paste then pass it through a sieve to remove any lumps.
• Heat an oven proof dish until it becomes very hot then lay the onion mixture evenly over the base then lay the sausages on to then pour the batter over them & bake in the oven at 220c for around 25 minutes.

Filet de Pork aux Pruneaux et Vouvray Recipe

2009-07-16T19:46:00.000-07:00

Ingredients
Serves 4
• 800gram Pork Filet
• 100grams Pitted prunes
• 50grams Butter
• 50grams Onions Peeled & Sliced
• 50grams Shallots Peeled & Sliced
• 300ml Vouvray White Wine.
• 500ml Chicken Stock.
• 200ml Double Cream
• Chopped Fresh parsley.
• 10 Chopped & Stoned Prunes

Method
• Pre heat the oven to 180c
• Trim the pork fillets cut a pocket in each fillet & insert the prunes then tie the fillets with string.
• Melt the butter in a frying pan & sear the pork fillets in it.
• Season the fillets & cook them in the oven for 15mins.
• Now sauté the onions & shallots in the pan until they are caramelised.
• Now pour the wine in to the mixture & reduce.
• Now add the chicken stock & simmer for 15mins.
• Now strain the stock through a sieve in to a clean pan.
• Now add the cream & cook until the sauce becomes thick & turns to a light coffee colour.
• Now add the chopped prunes to the sauce.
• Now Slice the pork & Place on top of the Mashed potato then pour the sauce around it & sprinkle with the fresh parsley.

Tomato & Aubergine Soup

2009-07-16T19:45:00.002-07:00

Ingredients

3oz Cracked bulghur wheat
¾ Pt Vegetable stock
1Lb of tomatoes halved
1 Aubergine quartered
1 Onion peeled & sliced
2 Garlic cloves unpeeled
4 Tbs of olive oil
2 Tsp coriander seeds
1 Tsp cumin seeds
500ml of tomato passata
1Tsp of sugar
Crumbled feta cheese cumin seeds & parsley to garnish.

Method

Pre heat the oven to 200c
Soak the wheat in the hot stock for 20mins
Place the tomatoes Aubergine, cut side up on a baking tray add the garlic, onion & all the spices drizzle over the oil & bake in the oven for 20mins
Drain the wheat & reserve the stock
Peel the skin from the tomatoes & Aubergine & put in to the liquidizer
Squeeze the garlic from their skins & add to the liquidizer along with the onion, cooking juices, passata & sugar & blend until smooth
Transfer to a pan add the stock & the wheat & heat through
Ladle in to bowls & garnish with crumbled feta, cumin seeds & chopped parsley.

Tobognia Soup

2009-07-16T19:45:00.001-07:00

Ingredients

100gr butter.
100gr flour.
2 Pts chicken stock.
100gr cooked lamb cut in to small dice.
100gr blanched almonds.
100gr onions chopped.
6 cloves of garlic chopped.
2 egg yolks.
4 Tbs mint sauce.
¼ Pt white wine.
3 potatoes grated.
Salt & pepper.
¼ Pt cream

Method

· Melt the butter in a pan & make a roux & cook out for one minute.

· Then add the chicken stock & mix until smooth.

· Then add the grated potato, onion, garlic, white wine, & blanched almonds & bring to the boil.

· Simmer the soup for around 45 minutes then put all the soup through a blender & push the soup through a fine sieve discarding any remnants that is left in the sieve.

· Now mix a little of the hot soup with the two egg yolks to make a liaison & add to the soup.

· Then add the cooked lamb along with any of the cooking juices, mint sauce & cream & mix well.

· Now cook the soup in an open bain mari so that the soup does not boil or it will curdle.

· When the soup has reached a hot enough temperature it is ready to serve.

Spiced Root Vegetable Soup

2009-07-16T19:44:00.004-07:00

Ingredients

2Tbs Olive oil
2 Onions sliced
2 Parsnips chopped
4 Carrots chopped
1Lb Celeriac peeled & cut in to dice
9oz Potatoes Peeled & cut in to dice
2Tbs Korma curry paste
3Pts Vegetable stock
500gr Tub of plain yoghurt
1 Bunch of coriander chopped

Method

Heat the oil in a pan & fry the onions until soft then add all the other vegetables & mix well
Then mix in the curry paste & pour in the stock
Cook for around 40 min then put in the food processor in batches & puree until smooth
Return the soup to the pan &season to taste then add ½ of the tub of yoghurt & mix well
Then serve the soup in bowls with a spoon full of yoghurt in the centre of each plate & garnish with chopped coriander.

Scotch Broth Soup

2009-07-16T19:44:00.003-07:00

Ingredients

4 oz Red Lentils
4 oz Pearl barley
4 oz yellow split peas
4 oz green split peas
6 carrots 3 grated 3 cut in to dice.
1 large Swede ½ grated the other half cut in to dice
2 large leeks cut & washed
1 head of kale washed & shredded finely
2 onions sliced
1 chicken cut in to pieces & washed
6 oz lean Beef
4 Ltr Chicken Stock
1 handful of marigold petals
Salt & pepper to taste.

Method

· Wash all the dried pulse thoroughly & put in the pot with the stock then add all other ingredients & bring to the boil skimming off all impurities that come to the top.

· Now bring back to a slow simmer & simmer for around 3 hours stirring frequently so as the peas do not stick to the bottom of the pan.

· Now remove the chicken & beef from the pan & shred it well then return it to the pan along with the marigold petals & simmer for around another 20 minutes check for seasoning & serve.

Lentil Soup

2009-07-16T19:44:00.001-07:00

Ingredients

8 oz Red Lentils
2 Onions Chopped finely
6 carrots 3 grated/ two chopped in to small dice
½ Swede cut in to small dice.
2 large leeks washed & cut.
2 Ltr Chicken stock
6 oz Piece of beef
Salt & pepper.

Method

· Wash the lentils & put them in a pan along with the chicken stock & all other ingredients & bring to the boil skimming off all impurities that come to the top.

· Then simmer for around 2 hours on a very slow heat adding more water or stock if needed.

· Now remove the beef from the soup & shred finely & add to the soup if you wish if the lentils are now soft check for seasoning & serve.

Green Garden Soup

2009-07-16T19:43:00.002-07:00

Ingredients.

4oz Baby Brussels Sprouts.
4oz Curly Kale.
4oz Runner Beans.
4oz Courgettes.
3 Tbs Olive Oil.
1 Onion Thinly Sliced.
2 Sticks of Celery Thinly Sliced.
2 garlic Cloves Thinly Sliced.
2 Pts of Chicken Stock.
1 Baby Leek Thinly Sliced.
1 knob of butter.
2 Egg yolks
4 Tbs Double cream
1 Tbs Chopped chives.
1 Tbs Chopped Chervil
8 Slices of French bread.

Method

Prepare the vegetables in to bit size pieces.
Warm the oil in a pan & fry the onion, celery & garlic in a pan until it is slightly soft.
Now add the stock & bring to a simmer.
Now its time to add the vegetables first the sprouts them after one minute then add the curly kale.
Now after three minutes add the rest of the vegetables & cook for a further 3 minutes.
Season the soup with salt & pepper.
Then add the knob of butter to the soup.
Now mix the cream with the eggs & add a little of the soup at a time to this mixture.
Then remove the soup from the heat & pour the cream mixture in to the soup.
Place a piece of bread on the bottom of each soup bowl & fill the bowl with soup & serve.

Egg flower Soup

2009-07-16T19:43:00.001-07:00

Ingredients.

14oz Can of Chopped Tomatoes.
1 Tbs Light Soya sauce.
2-½ Cups of Chicken stock.
2 Eggs lightly beaten.
2 Spring Onions Chopped Finely.

Method.

Put the chicken stock, tomatoes & soya sauce in a pan & bring to the boil then take it back to a simmer.
Add the chopped spring onions & cook for a further 2 minutes.
Pour the eggs in gradually stirring all the time.
Then serve immediately.

Cream of Garlic & Saffron Soup

2009-07-16T19:42:00.002-07:00

Ingredients.

1 good pinch of saffron threads.
3oz of butter.
3 whole heads of garlic peeled & chopped.
2 medium onions sliced.
2 sticks of celery chopped.
1 bay leaf.
3Tbs dry sherry.
2Pts of chicken stock.
3Tbs of risotto rice.
1/2Pt of double cream.
Juice of ½ a lemon.
Croutons.

Method.

Soak the saffron in two tablespoons of hot water for ten minutes.
Melt the butter in a saucepan & add the garlic, onion, celery & bay leaf to the pan & cook very slowly for ten minutes until the garlic is soft.
Now add the sherry & stock Saffron & its liquid & bring to the boil.
Then bring back to a simmer & add the rice & cook slowly until the rice is soft then fish out the bay leaf.
Then liquidise the soup & pass it through a fine sieve then return it to the pan.
Then add the cream & warm through & add a little lemon juice to season the soup to taste.
Then serve the soup in bowls garnished with croutons.

Broccoli & Cheese Soup

2009-07-16T19:42:00.001-07:00

Ingredients

1Tbs Oil.
1 Onion coarsely chopped.
6oz Potatoes peeled & coarsely chopped.
1Lb Broccoli.
2 Cloves of garlic crushed.
1 1/2Pt Chicken stock.
¼ Pt Single cream
½ Tsp Sugar.
6oz mature cheddar cheese grated.

Method

· Heat the oil in a pan & fry the onion until it is soft

· Trim the broccoli & add all including the stems to the pot then add the chicken stock.

· Now add the potatoes, garlic & sugar & bring to the boil then simmer for 20 minutes or until the vegetables are soft.

· Now puree through a liquidizer & put the soup back in to the pan & take it just to a gentle simmer.

· Now add the cheese & stir until melted then take off the heat & stir in the cream check for seasoning & serve.

Tom Yam Kung Soup

2009-07-16T19:41:00.002-07:00

Ingredients

2 Stalks of lemongrass crushed.
1 Tsp Crushed fresh ginger.
1 Fresh red chilli chopped finely.
2 ½ Pts of water.
2 Tbs Thai fish sauce.
1 ½ Lb Raw tiger prawns
8oz Raw monk fish.
Grated rind & juice of 1 lime.
4oz Button Mushrooms.
2 cloves of garlic peeled & chopped.
1 Bunch fresh coriander chopped.
Salt & pepper to taste.

Method

· Bruise the lemongrass & add it with the chopped chilli & ginger to the water & bring to the boil then simmer for 15 minutes.

· Add the fish sauce, prawns & monkfish & simmer for another 5 minutes.

· Now add the lime rind, juice & mushrooms & remove from the heat.

· Now fry the garlic in a pan until slightly soft then add to the soup along with the chopped coriander let stand for 5 minutes than serve.

Thai Chicken & Coconut Soup

2009-07-16T19:41:00.001-07:00

12oz cooked chicken breast
1 can of coconut milk
1.5pt chicken stock
4 spring onions sliced
2 stalks of lemon grass
1 lime
1Tsp grated fresh ginger
1Tbs light Soya sauce
2Tbs ground coriander
2 large red chilli's
1Tbs corn flower
Salt & Pepper to taste.

Method

· Slice the chicken in to thin strips & set a side.

· Then put the stock in to a saucepan & heat.

· Then add the coconut milk & simmer.

· Then add the spring onions & bruise the lemon grass & add this to the saucepan.

· Then peel the rind from the lime & add this to the soup mix then add the juice of the lime, ginger, ground coriander, Soya sauce then bruise the two chilli’s & add this to the soup mix.

· Then add the cooked chicken to the soup & simmer lightly for 10min.

· Then discard the chilies, lemongrass & lime peel & thicken the soup with the cornflower season to taste & serve.

Spicy Hot Tomato Soup

2009-07-16T19:40:00.002-07:00

Ingredients

5 Tbs oil
2 Onions roughly sliced
2 Cloves of garlic chopped
2 Thai chilli’s roughly chopped
1” Ginger finely chopped
80 Gram fresh coriander
1 Tsp Ground turmeric
1 Tsp Ground coriander
1 Tsp Black mustard seeds
800 Gram Fresh tomatoes chopped
Salt & pepper to taste.

Method

Heat the oil in a large pan & fry the onion, garlic, chillies & ginger & sauté until slightly softened.
Strip the coriander leafs from their stalks & store them in a plastic bag in the fridge until needed.
When the onions are start to turn golden brown add the turmeric, cumin, ground coriander & mustard seeds & cook briskly for another two minutes.
Now add the tomatoes & cook for 10 minutes until they collapse making sure that they do not catch on the bottom of the pan.
Now add 1 litre of water & half the coriander leaves & bring to the boil then bring it back to a simmer & season to taste & simmer for thirty minutes.
Now puree the soup & pass through a sieve & return to the pan adjust the seasoning & reheat.
Serve in bowls garnished with the rest of the fresh coriander leafs & nice garlic bread.

Spiced Aubergine Soup

2009-07-16T19:40:00.001-07:00

Ingredients

2Tbs vegetable oil
1 Aubergine cut in to ½” dice
1oz of butter
1 Large onion cut in to small dice
2 Cloves of garlic crushed
1 Tsp chopped ginger
2 Tsp curry powder
1 Tsp coriander powder
1 Tsp cumin powder
2 Chillies finely chopped
1 can of coconut milk
1 Pt of chicken stock
2 Tbs Thai fish sauce
Juice & zest of 1 lime
2oz Fresh coriander chopped
Salt & pepper to taste.

Method

Heat the oil in a frying pan & fry the Aubergine for 15mins until tender
Melt the butter in a separate pan & add the onion spices & chilli & fry until the onion is soft
Then add the cooked Aubergine the chicken stock & the coconut milk
Bring to the boil & then simmer for 20mins
Then stir in the limejuice & chopped coriander & serve.

Red Cabbage & Apple Soup

2009-07-16T19:39:00.002-07:00

Ingredients

1 Red cabbage shredded
3 Cloves of garlic crushed
1 Large onion
3 celery stalks
4 Golden delicious apples peeled & diced.
2 Pt Chicken stock
2 Pts of Apple juice
2oz Butter
Flour
Cream
Dash of white wine
Soft light brown sugar.

Method

· Melt the butter in a pan & add all the vegetables along with the chopped apples & sweat down for 10 minutes.

· Add the flour & brown sugar then add in the white wine & combine thoroughly.

· Now add the chicken stock & mix.

· Then add the apple juice & bring the soup to the boil then simmer for around 45 minutes.

· Then blend the soup & pass it through a sieve & return it to the pan.

· Now season to taste & add the cream then warm through & serve.

Mongo Bean soup

2009-07-16T19:39:00.001-07:00

Ingredients.

1 Cup of Mongo beans boiled until they are soft.
2 Cloves of garlic Crushed.
1 Onion Sliced finely.
150gr Pork belly cut in to small cubes.
1 Tbs of Fish Sauce.
Salt & pepper.
100gr Baby spinach.
1 Tomato

Method.

Fry the pork belly until brown & set aside.
Sautee the onion, garlic & Tomato then add the cooked meat.
Then add the fish sauce & salt & pepper & boiled Mongo beans cover with water & simmer until thick.
Then add the baby spinach leafs & serve.

Hot & Sour Mushroom Soup

2009-07-16T19:38:00.002-07:00

Ingredients.

2 Tbs Tamarind Paste.
4 Red Chillies Finely Chopped
2 Cloves of Garlic Crushed.
1” Piece of Ginger Finely Chopped.
4 Tbs Fish Sauce.
2 Tbs Palm Sugar.
8 Lime Leafs Shredded.
2 Pints Of Vegetable Stock.
3oz Of Carrots Thinly Sliced.
8oz Button Mushrooms Halved.
12oz Shredded White Cabbage.
3oz Fresh Coriander Chopped.
4oz Cherry Tomatoes Halved.
3oz French beans halved.

Method.

Place the tamarind, red chillies, ginger, fish sauce, palm sugar, lime leaves & stock in to a pre heated wok & bring to the boil.
Reduce the heat & add the carrots, mushrooms, cabbage, & green beans & simmer for 10 minutes.
Then stir in the coriander & the tomatoes & heat through & then serve.

French Tomato Soup

2009-07-16T19:38:00.001-07:00

Ingredients

1 Tin Peeled Tomatoes
3 Cloves Garlic crushed
2oz Butter
2oz Flour
2 Onions Sliced
1 Tbs English Mustard
4 Tbs Tomato Paste
1 Tbs Sugar
1 Tsp Dried Oregano
1 Tbs Worcestershire sauce
½ Ltr Tomato Juice
1 Ltr Chicken Stock
Salt & Pepper to Taste

Method

Melt the butter in the pan then add the flour to make a roux & cook out for approximately 2 minutes.
Then remove from the heat & add the chicken stock whisking all the time to prevent lumps.
Now add all other ingredients & bring to the boil skimming off any impurities that come to the top.
Then leave the soup to simmer for around 45 minutes than take it off the heat & blend in a blender until smooth then return to the pan check for seasoning & reheat before serving

El Charro Caldo De Queso (Spicy Cheese & Potato Soup)

2009-07-16T19:37:00.000-07:00

Ingredients

4 cloves of garlic chopped
1” piece of fresh ginger chopped
2 red chillies finely chopped
2 carrots chopped
1 large red pepper chopped
2 Onions chopped
6 potatoes cut in to dice
2 Lt chicken stock
1 Stalk of lemongrass finely chopped.
¼ Btl Lingams sauce
½ Tbs paprika
1 Tbs tomato paste
200gr mature cheddar grated
¼ pt single cream

Method

Put all the vegetables in a pan & sweat out in a little butter.
Then add the chicken stock, tomato puree, linghams sauce & paprika & bring to the boil then simmer for around 50 minutes or until the vegetables are soft.
Then put all the soup through a blender & return to the pan now add the cheese & stir over a low heat until melted then add the cream mix thoroughly, season to taste & serve straight away

Dahl

2009-07-16T19:34:00.002-07:00

4 servings

Ingredients.

200gr Lentils
1 Tsp turmeric powder.
50gr Butter.
100gr Onion finely chopped.
50gr Fresh ginger chopped.
2 Cloves of garlic crushed.
1 Tbs Hot curry paste.
1 Red chili finely chopped.
1 Tbs Coriander powder.
1 Tbs Cumin powder.
Salt & pepper to taste.
2 pts of water or chicken stock.

Method

Fry the onion, garlic. Chili & ginger in the butter until soft then add the turmeric & mix through.
Now add the lentils & cover with water & cook until the lentils are soft then serve.

Cream of Broccoli Soup

2009-07-16T19:34:00.001-07:00

Ingredients

500gr Broccoli chopped small
4 cloves garlic
2 onions sliced
2oz Flour
2oz Butter
1 Ltr Chicken Stock
6 fl oz white wine
6 fl oz Double cream
Salt & pepper to taste.

Method

· Melt the butter then add the flour & make a roux then cook out for approximately 2 minutes.

· Now add the hot chicken stock slowly stirring all the time to prevent lumps.

· Then add the Chopped broccoli, garlic, Onion & salt & pepper & bring to the boil then take back to simmer for 45 minutes.

· Now blend the soup in the blender until smooth & return to the pan & bring back to a slow simmer then add the white wine & simmer for 15 minutes.

Take off the heat & whisk in the cream check for seasoning & serve.

Carrot & Coriander Soup

2009-07-16T19:33:00.000-07:00

Ingredients

6 Large carrots peeled & grated
4 Potatoes peeled & cut in to dice
4 Cloves of garlic
2 onions sliced
2 Tbs Powdered Coriander
1ltr Chicken stock
4 Table spoons rolled white oats
Salt & pepper to taste.

Method

· Put all ingredients in to a pan bring to the boil then take back to a simmer for 45 minutes.

· Then blend until completely smooth than pass through a sieve & check for seasoning then reheat & serve.