This comes out mild to medium spicy – at least that’s how it seems
to me. If you make curries a lot you’ll know how much or how
little you need to use of each of the spices on the list; as usual this
is just a rough guide.
1 lb (500 g) lamb mince
1 onion
2 cloves of garlic
1 tsp hot curry powder
1tsp ginger
1tsp coriander
1⁄2 tsp turmeric
2 tsp cumin
2 tsp sugar
2 tsp mint
Lime juice
1 tin chopped tomatoes
1 tin garden peas
Method
1. Fry the lamb mince in a large pan over a high heat, breaking up
the meat with a wooden spoon.
2. Meanwhile, add the chopped onion and garlic to the pan and
cook for a few minutes until the meat has browned through
and the onion is soft.
3. Strain as much fatty liquid out of the pan as you can and add
the spices, sugar, mint, lime juice and chopped tomatoes.
4. Stir well, cover with a lid and simmer gently for about 30
minutes.
5. Add the tinned peas to the pan and cook for another 10
minutes.
6. Serve with rice or couscous.
CARIBBEAN-STYLE CHICKEN CURRY
This dish works very well with cheaper cuts of chicken on the bone
– thighs, drumsticks or breast – which can often be found in large
mixed packets of roughly eight pieces (including free-range) in the
supermarket.
Chicken x 2 packets of mixed pieces on the bone
1 onion
3 spring onions
1 clove of garlic
1 red chilli
1 small red pepper
1 small green pepper
2 tsp chicken seasoning
1 tsp each of: chilli powder, coriander, allspice, celery salt and garlic
salt
1 tbsp tomato purée
1 x 200 ml carton of pineapple juice
Oil
Butter
Method
1. Remove the chicken skin and put all chicken pieces in a large
non-metallic dish.
2. Mix the chicken seasoning and the rest of the spices together
in a small bowl then coat the chicken pieces and leave covered
in the fridge for at least half an hour, and preferably overnight.
3. Heat plenty of oil in a large, deep-sided pan and quickly fry the
chicken pieces a few at a time until brown on all sides, keeping
the cooked meat warm at the bottom of a very low oven.
4. When all the chicken is cooked, fry the onions, spring onions,
crushed garlic, chilli and chopped peppers in the remainder of
the oil then add the pineapple juice and tomato purée to the
pan and stir well.
5. Put the chicken pieces back in the pan, stir again then cover
and simmer gently for 15–20 minutes until the chicken is
cooked through and the liquid is reduced.
6. Serve with plain boiled rice.
– thighs, drumsticks or breast – which can often be found in large
mixed packets of roughly eight pieces (including free-range) in the
supermarket.
Chicken x 2 packets of mixed pieces on the bone
1 onion
3 spring onions
1 clove of garlic
1 red chilli
1 small red pepper
1 small green pepper
2 tsp chicken seasoning
1 tsp each of: chilli powder, coriander, allspice, celery salt and garlic
salt
1 tbsp tomato purée
1 x 200 ml carton of pineapple juice
Oil
Butter
Method
1. Remove the chicken skin and put all chicken pieces in a large
non-metallic dish.
2. Mix the chicken seasoning and the rest of the spices together
in a small bowl then coat the chicken pieces and leave covered
in the fridge for at least half an hour, and preferably overnight.
3. Heat plenty of oil in a large, deep-sided pan and quickly fry the
chicken pieces a few at a time until brown on all sides, keeping
the cooked meat warm at the bottom of a very low oven.
4. When all the chicken is cooked, fry the onions, spring onions,
crushed garlic, chilli and chopped peppers in the remainder of
the oil then add the pineapple juice and tomato purée to the
pan and stir well.
5. Put the chicken pieces back in the pan, stir again then cover
and simmer gently for 15–20 minutes until the chicken is
cooked through and the liquid is reduced.
6. Serve with plain boiled rice.
CHICKEN TIKKA MASALA
A few years ago Chicken Tikka Masala was voted Britain’s national
dish, which is a shame in some ways … but never mind, here it is.
This is the home-made version though, so don’t expect it to
look exactly like the shocking pink Chicken Tikka Masala you find
in some Indian restaurants (how do they do that?) but still it’s a
good one – and much better than some I’ve come across, I have to
say.
This amount of curry sauce would be enough for double the
amount of chicken given here; you could also cook the chicken
pieces whole if you’re making the curry with four fillets, in which
case you should make a few cuts in the surface of each fillet with
a sharp knife.
2 chicken breast fillets, skin removed
1 onion
2 cloves of garlic
1⁄4 tsp turmeric
1⁄2–1 tsp cayenne pepper
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1 tsp allspice
2 tsp paprika
1 tin chopped tomatoes
2 tbsp tomato purée
3 tbsp natural yoghurt
Oil
Butter
Method
1. Wash and cut the chicken into large chunks.
2. Finely chop the onion and crush or finely chop the garlic.
3. Melt some butter and oil in a large pan; fry the onion and garlic
until soft and slightly golden then add the spices, stir well, and
cook for a couple of minutes.
4. Stir in the chopped tomatoes and tomato purée; add the
chicken, making sure the meat is covered by the sauce, then
cover with a lid and simmer very gently for 20–25 minutes,
depending on the size of the chicken pieces.
5. Add the yoghurt to the pan and warm through for another
5–10 minutes.
6. Serve with rice and sprinkle the curry with chopped coriander
leaves (or even fresh) if you have them.
dish, which is a shame in some ways … but never mind, here it is.
This is the home-made version though, so don’t expect it to
look exactly like the shocking pink Chicken Tikka Masala you find
in some Indian restaurants (how do they do that?) but still it’s a
good one – and much better than some I’ve come across, I have to
say.
This amount of curry sauce would be enough for double the
amount of chicken given here; you could also cook the chicken
pieces whole if you’re making the curry with four fillets, in which
case you should make a few cuts in the surface of each fillet with
a sharp knife.
2 chicken breast fillets, skin removed
1 onion
2 cloves of garlic
1⁄4 tsp turmeric
1⁄2–1 tsp cayenne pepper
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1 tsp allspice
2 tsp paprika
1 tin chopped tomatoes
2 tbsp tomato purée
3 tbsp natural yoghurt
Oil
Butter
Method
1. Wash and cut the chicken into large chunks.
2. Finely chop the onion and crush or finely chop the garlic.
3. Melt some butter and oil in a large pan; fry the onion and garlic
until soft and slightly golden then add the spices, stir well, and
cook for a couple of minutes.
4. Stir in the chopped tomatoes and tomato purée; add the
chicken, making sure the meat is covered by the sauce, then
cover with a lid and simmer very gently for 20–25 minutes,
depending on the size of the chicken pieces.
5. Add the yoghurt to the pan and warm through for another
5–10 minutes.
6. Serve with rice and sprinkle the curry with chopped coriander
leaves (or even fresh) if you have them.
Charlie Amatayakul the Thai recipes won the world.
Recently, Chalie's Own Gourmet THAI frozen food from Thailand to win a gold medal in the competition of new products at trade shows, frozen foods, the largest in the world in 2004, a special recipe made with the flavor of the tea's. The Amatayakul culinary experts in Thailand.
The International Boston Seafood Show 2004 Fair foods, seafood, frozen, the largest in the world and is held once a year will be the food of the products and innovative new exhibit. with
Chalie's Own Gourmet THAI reason to squeeze rival giants from around the world will come to judge the taste of food is similar to that food. The packaging is beautifully designed and are unique within each box have a formula to distribute food that is correct.
By Charles Lee Amatayakul talks about the atmosphere in the first round of competition in the Thai food is one in eight of the entries were numerous. For the judge to decide the taste of curry frozen. Charlie with green curry, which was made recently to taste the flavor of the opinion that frozen food is cooked very close.
Enjoy scenery was prepared at the Department of Marketing, Product SMP Food Product Manufacturers, Frozen Food Export, a company manufacturing that Chalie's Own Gourmet THAI Thai food is gaining popularity around the world. But the recipes are adapted to make foreigners understand that unfortunately I have Thai food, which is consistent with the idea of Charlie. The Amatayakul wanted to do the kind typical of Thai food authentic to the Gentiles to meet Thai food properly is a source of cooperation in the production of frozen food up with the delivery. sold out to foreign countries to promote food culture that is foreign to them.
Charlie a taste of Thai food, frozen formulations of Chalie's Own Gourmet THAI Thai flavors that are the raw materials used by the food that flavor the spicy, salty, and it's a 3. The taste of Thai food is the taste. Taste and taste-off. The contemporary approach adapted by modern methods. But still the kind and beautiful Thai-style. All food is made by the PSP with a beautifully decorated with the face such as eggplant, peppers, fresh basil, etc.
The frozen food Chalie's Own Gourmet THAI is available in the market 6, where all the main ingredients are shrimp, shrimp soup, shrimp, roast beef, green curry shrimp, fried shrimp and sweet and sour shrimp Tom Kha. The "rice less - with a lot of" using the rice well. Price of 68 baht per box in a box of rice, a little style - with a lot.
Charlie gives the example of Thai cooking and freezing process is very cumbersome, such as green curry shrimp. This will make it taste similar to fresh food takes a long time to adjust. There is a smell of curry, cumin, turmeric, fresh, and must put up with the smell even more. The green curry is a mix between a young bell pepper, chili pepper garden. The colors are green and so beautiful as you want.
Or at the Pad Thai. The menu is far from easy. The wires that are made Pad Thai is on the Pad Thai is mixed with water until saturated, then the line will be sloppy. Although the trial is small, both fresh and dry it out intact. We turn to the noodles were fresh and the water will be supplied.
The sweet and sour. Charlie and the word "sour" dish that is not as sweet and sour chicken to eat at the restaurant. That is the way to China with the sourness of the vinegar and sugar. The Thai food is the same, which is derived from sweet and sour sauce, sweet. It uses vinegar and sour tamarind is added to foods.
For how can it only be heated by microwave for 5 minutes only, I do not try to buy food at the Mall branch, Villa and Fuji in a box of 68 $ all the time to sell it. the price per box, 3.99 to 4.99 dollars.
The International Boston Seafood Show 2004 Fair foods, seafood, frozen, the largest in the world and is held once a year will be the food of the products and innovative new exhibit. with
Chalie's Own Gourmet THAI reason to squeeze rival giants from around the world will come to judge the taste of food is similar to that food. The packaging is beautifully designed and are unique within each box have a formula to distribute food that is correct.
By Charles Lee Amatayakul talks about the atmosphere in the first round of competition in the Thai food is one in eight of the entries were numerous. For the judge to decide the taste of curry frozen. Charlie with green curry, which was made recently to taste the flavor of the opinion that frozen food is cooked very close.
Enjoy scenery was prepared at the Department of Marketing, Product SMP Food Product Manufacturers, Frozen Food Export, a company manufacturing that Chalie's Own Gourmet THAI Thai food is gaining popularity around the world. But the recipes are adapted to make foreigners understand that unfortunately I have Thai food, which is consistent with the idea of Charlie. The Amatayakul wanted to do the kind typical of Thai food authentic to the Gentiles to meet Thai food properly is a source of cooperation in the production of frozen food up with the delivery. sold out to foreign countries to promote food culture that is foreign to them.
Charlie a taste of Thai food, frozen formulations of Chalie's Own Gourmet THAI Thai flavors that are the raw materials used by the food that flavor the spicy, salty, and it's a 3. The taste of Thai food is the taste. Taste and taste-off. The contemporary approach adapted by modern methods. But still the kind and beautiful Thai-style. All food is made by the PSP with a beautifully decorated with the face such as eggplant, peppers, fresh basil, etc.
The frozen food Chalie's Own Gourmet THAI is available in the market 6, where all the main ingredients are shrimp, shrimp soup, shrimp, roast beef, green curry shrimp, fried shrimp and sweet and sour shrimp Tom Kha. The "rice less - with a lot of" using the rice well. Price of 68 baht per box in a box of rice, a little style - with a lot.
Charlie gives the example of Thai cooking and freezing process is very cumbersome, such as green curry shrimp. This will make it taste similar to fresh food takes a long time to adjust. There is a smell of curry, cumin, turmeric, fresh, and must put up with the smell even more. The green curry is a mix between a young bell pepper, chili pepper garden. The colors are green and so beautiful as you want.
Or at the Pad Thai. The menu is far from easy. The wires that are made Pad Thai is on the Pad Thai is mixed with water until saturated, then the line will be sloppy. Although the trial is small, both fresh and dry it out intact. We turn to the noodles were fresh and the water will be supplied.
The sweet and sour. Charlie and the word "sour" dish that is not as sweet and sour chicken to eat at the restaurant. That is the way to China with the sourness of the vinegar and sugar. The Thai food is the same, which is derived from sweet and sour sauce, sweet. It uses vinegar and sour tamarind is added to foods.
For how can it only be heated by microwave for 5 minutes only, I do not try to buy food at the Mall branch, Villa and Fuji in a box of 68 $ all the time to sell it. the price per box, 3.99 to 4.99 dollars.
CURRY
There’s nothing here to rival anything on the menu in your favourite
Indian restaurant, but these Brit-friendly curry recipes are perfect if
you want to make something spicy and (almost) authentic that won’t
tie you up in knots even if you’re an absolute beginner, or take too long
to cook.
Although I sometimes use fresh chillies I tend to rely on ground
spices and dried herbs in my everyday cooking, so unless you’re really
serious about learning how to make classic Indian food, the following
ten ingredients are probably all you’ll ever need to make a pretty good
everyday curry.
Allspice
Chilli powder
Coriander
Cumin
Curry powder (medium)
Garam Masala
Garlic salt
Ginger
Mustard seeds
Turmeric
Indian restaurant, but these Brit-friendly curry recipes are perfect if
you want to make something spicy and (almost) authentic that won’t
tie you up in knots even if you’re an absolute beginner, or take too long
to cook.
Although I sometimes use fresh chillies I tend to rely on ground
spices and dried herbs in my everyday cooking, so unless you’re really
serious about learning how to make classic Indian food, the following
ten ingredients are probably all you’ll ever need to make a pretty good
everyday curry.
Allspice
Chilli powder
Coriander
Cumin
Curry powder (medium)
Garam Masala
Garlic salt
Ginger
Mustard seeds
Turmeric
CHICKEN & ROSEMARY IN WHITE WINE STOCK
A large chicken cooked in half a bottle of wine isn’t as economical
as a pot roast made with a cheaper cut of meat in plain stock, but
still …
Although I nearly always use dried herbs and spices, fresh
rosemary is perfect for this. (It’s about the only edible thing I have
growing outside in the garden at the moment so I do tend to use
it all the time.)
One of those very large, oval casserole dishes with a domed lid
is ideal for pot roasting chickens, but if you haven’t got one and
your chicken is too big to put a lid on, just cover the casserole
completely in foil.
1 chicken (any size)
Carrots
Celery
Onions
2 or 3 sprigs of fresh rosemary
1⁄2 bottle white wine
1⁄2 pint (250 ml) chicken or vegetable stock
A little butter or olive oil
Salt & pepper
Instant gravy granules
Method
1. Preheat the oven to Gas Mark 2–3 (160–170ºC).
2. Wash, peel and chop the onions, carrots and celery whichever
way you like.
3. Put the chicken in the casserole dish; rub a little butter or olive
oil over the skin, season with salt and pepper and surround the
chicken with the chopped vegetables and rosemary.
4. Make 1⁄2 pint (250 ml) of chicken or vegetable stock with one
stock cube and pour the stock and wine into the casserole.
5. Cover with a lid or a tight layer of foil and cook in the oven for
about 3 hours; check if the chicken is cooked by sticking a sharp
knife or skewer into the leg to see if the juices are running clear.
6. When the chicken is carved up and the rest of the meal is ready,
make gravy with the white wine stock; the easiest way is to
gradually add the stock to instant gravy granules until you get
the consistency you want.
Tip
As long as you seal the meat first you can’t really overcook
a pot roast as long as it’s in a really low oven;
approximately Gas Mark 2 (150–160ºC) is ideal. That
last half hour is the one that makes all the difference
between the meat being simply ‘done’ and perfectly tender,
so don’t be afraid to leave it in the oven for a good 31⁄2
or even 4 hours.
as a pot roast made with a cheaper cut of meat in plain stock, but
still …
Although I nearly always use dried herbs and spices, fresh
rosemary is perfect for this. (It’s about the only edible thing I have
growing outside in the garden at the moment so I do tend to use
it all the time.)
One of those very large, oval casserole dishes with a domed lid
is ideal for pot roasting chickens, but if you haven’t got one and
your chicken is too big to put a lid on, just cover the casserole
completely in foil.
1 chicken (any size)
Carrots
Celery
Onions
2 or 3 sprigs of fresh rosemary
1⁄2 bottle white wine
1⁄2 pint (250 ml) chicken or vegetable stock
A little butter or olive oil
Salt & pepper
Instant gravy granules
Method
1. Preheat the oven to Gas Mark 2–3 (160–170ºC).
2. Wash, peel and chop the onions, carrots and celery whichever
way you like.
3. Put the chicken in the casserole dish; rub a little butter or olive
oil over the skin, season with salt and pepper and surround the
chicken with the chopped vegetables and rosemary.
4. Make 1⁄2 pint (250 ml) of chicken or vegetable stock with one
stock cube and pour the stock and wine into the casserole.
5. Cover with a lid or a tight layer of foil and cook in the oven for
about 3 hours; check if the chicken is cooked by sticking a sharp
knife or skewer into the leg to see if the juices are running clear.
6. When the chicken is carved up and the rest of the meal is ready,
make gravy with the white wine stock; the easiest way is to
gradually add the stock to instant gravy granules until you get
the consistency you want.
Tip
As long as you seal the meat first you can’t really overcook
a pot roast as long as it’s in a really low oven;
approximately Gas Mark 2 (150–160ºC) is ideal. That
last half hour is the one that makes all the difference
between the meat being simply ‘done’ and perfectly tender,
so don’t be afraid to leave it in the oven for a good 31⁄2
or even 4 hours.
BEEF & POTATO POT ROAST
As a rough guide, do as many carrots and onions as you think
you’d need to feed, say, six people.
11⁄2–2 lb (750 g–1 kg) beef brisket
Carrots
Baby onions
1 turnip
4 largish potatoes
11⁄2 pints (850 ml) beef stock (1 stock cube)
1⁄2 glass of sherry
1 big tsp of mustard
1 tbsp tomato purée
1 tbsp garlic purée
Oil
Seasoning
Method
1. Preheat the oven to Gas Mark 2–3 (160–170ºC); warm some
oil in a large deep-sided pan while you scrape the carrots, peel
the onions and turnip and chop all the vegetables into large
chunks.
2. Cook the vegetables over a high heat for a few minutes until
the onions are softer and slightly golden then transfer to a very
large casserole dish.
3. Meanwhile, peel and cut the potatoes into rounds.
4. Season the beef then put it into the pan and seal the meat,
using a large spoon and fork to turn the joint over so it browns
quickly on all sides.
5. Put the beef in the casserole dish with the vegetables then add
the beef stock, sherry, mustard, tomato and garlic purées to the
pan, stir well and bring to the boil.
6. Pour the liquid over the beef and vegetables in the casserole
dish then cover the surface of the casserole with slices of potato.
7. Cover the casserole with a lid and cook in the oven for between
2–21⁄2 hours.
8. Take the lid off, turn the oven up to Gas Mark 6 (200ºC) and
cook for another 20 minutes until the potato slices on the
surface are crisp and brown.
Tip
Add herbs and spices to pot roasts according to taste, also
bouquet garni bags, bay leaves, or cloves pressed into baby
onions and removed after cooking.
you’d need to feed, say, six people.
11⁄2–2 lb (750 g–1 kg) beef brisket
Carrots
Baby onions
1 turnip
4 largish potatoes
11⁄2 pints (850 ml) beef stock (1 stock cube)
1⁄2 glass of sherry
1 big tsp of mustard
1 tbsp tomato purée
1 tbsp garlic purée
Oil
Seasoning
Method
1. Preheat the oven to Gas Mark 2–3 (160–170ºC); warm some
oil in a large deep-sided pan while you scrape the carrots, peel
the onions and turnip and chop all the vegetables into large
chunks.
2. Cook the vegetables over a high heat for a few minutes until
the onions are softer and slightly golden then transfer to a very
large casserole dish.
3. Meanwhile, peel and cut the potatoes into rounds.
4. Season the beef then put it into the pan and seal the meat,
using a large spoon and fork to turn the joint over so it browns
quickly on all sides.
5. Put the beef in the casserole dish with the vegetables then add
the beef stock, sherry, mustard, tomato and garlic purées to the
pan, stir well and bring to the boil.
6. Pour the liquid over the beef and vegetables in the casserole
dish then cover the surface of the casserole with slices of potato.
7. Cover the casserole with a lid and cook in the oven for between
2–21⁄2 hours.
8. Take the lid off, turn the oven up to Gas Mark 6 (200ºC) and
cook for another 20 minutes until the potato slices on the
surface are crisp and brown.
Tip
Add herbs and spices to pot roasts according to taste, also
bouquet garni bags, bay leaves, or cloves pressed into baby
onions and removed after cooking.
POT ROASTS
A pot roast is a wonderful thing for a number of reasons. For a start,
the preparation time is very, very short – 15 minutes or thereabouts –
the ingredients are basic and affordable, you can guarantee a good result
with the cheapest cuts of meat, and once you’ve got it into the oven it
just takes care of itself. Simply add potatoes (or not) and some extra,
super-quick vegetables from the freezer and you’re done.
Pot roasts also keep for at least two or three days in the fridge and
freeze well, so if you want to make one in advance you can either cook
it for 2 hours to begin with (depending on the size and weight of the
meat) and reheat for another hour or so at the same temperature later
on, or cook it completely the first time and reheat it in the microwave
when you want to eat it.
If cooking a previously frozen pot roast, allow it to defrost thoroughly
then reheat it slowly in a low oven, Gas Mark 2–3 (160–170ºC),
making doubly sure the food is piping hot all the way through.
Of course, you can just as easily use beef topside or a leg of lamb for
a pot roast, but if you can get the same result with a more cost-effective
cut of meat and you want to save money, what’s the point? Pork
shoulder or knuckle are ideal, as is belly of pork, although it’s a bit
fattier; also beef brisket and lamb neck fillet are good.
Finally, producing the perfect pot roast – and really there’s no other
kind – can make anyone appear as super-efficient and creative in the
kitchen as Bree Van de Kamp, whether you are in fact a true domestic
goddess, or just an average desperate housewife.
the preparation time is very, very short – 15 minutes or thereabouts –
the ingredients are basic and affordable, you can guarantee a good result
with the cheapest cuts of meat, and once you’ve got it into the oven it
just takes care of itself. Simply add potatoes (or not) and some extra,
super-quick vegetables from the freezer and you’re done.
Pot roasts also keep for at least two or three days in the fridge and
freeze well, so if you want to make one in advance you can either cook
it for 2 hours to begin with (depending on the size and weight of the
meat) and reheat for another hour or so at the same temperature later
on, or cook it completely the first time and reheat it in the microwave
when you want to eat it.
If cooking a previously frozen pot roast, allow it to defrost thoroughly
then reheat it slowly in a low oven, Gas Mark 2–3 (160–170ºC),
making doubly sure the food is piping hot all the way through.
Of course, you can just as easily use beef topside or a leg of lamb for
a pot roast, but if you can get the same result with a more cost-effective
cut of meat and you want to save money, what’s the point? Pork
shoulder or knuckle are ideal, as is belly of pork, although it’s a bit
fattier; also beef brisket and lamb neck fillet are good.
Finally, producing the perfect pot roast – and really there’s no other
kind – can make anyone appear as super-efficient and creative in the
kitchen as Bree Van de Kamp, whether you are in fact a true domestic
goddess, or just an average desperate housewife.
PORK AND CRANBERRY POT ROAST
As soon as fresh cranberries appear in the shops in December I
buy them two or three bags at a time and use some/freeze some
until they disappear straight after Christmas, so the cranberries in
this recipe will have already been stewed and sweetened into a kind
of purée. (See Deep-Fried Camembert with Cranberry Sauce in
Chapter 4, ‘For Starters, mains and just desserts’.) You can either
make the cranberry purée first or use them straight from the
packet, adding a couple of extra tablespoons of sugar (and maybe
a spoonful of honey or golden syrup) to the sauce with the
tomatoes at Stage 5.
Serves 4
1 small shoulder of pork
Carrots
Baby onions
2 cloves of garlic
1 tin of chopped tomatoes
Tomato purée
Cranberry purée or 1 packet (approx 300 g/1⁄2 lb+) of fresh
cranberries
1 tbsp sugar
Oil
Method
1. Preheat the oven to Gas Mark 2–3 (160–170ºC); scrape the
carrots and chop into large chunks, peel the baby onions and if
they’re not quite small enough, cut them in half.
2. Warm some oil in a large pan and fry the carrots, onions and
garlic for a few minutes over a very high heat until the onions
are slightly softer and just beginning to brown.
3. Transfer the vegetables to a very large casserole dish with a
slotted spoon then add a little more oil to the pan and stir in the
sugar.
4. Put the pork shoulder into the pan and seal the meat using a
large spoon and fork to turn the joint over so it browns quickly
on all sides, then put the pork in the casserole dish with the
vegetables.
5. Add the chopped tomatoes, tomato purée and cranberries
(with extra sugar if necessary) to the pan, stirring well to
incorporate any residue from the meat into the sauce.
6. Pour the sauce over and around the meat and vegetables in the
casserole dish, cover with a lid and cook in the middle of the
oven for a minimum 21⁄2–3 hours until the meat is completely
tender.
Tip
Some fruits work well in pot roasts – dried or tinned
apricots and prunes, apples, or fruit purées (see Pork and
Cranberry Pot Roast above) – because they add flavour and
the acid in the fruit helps to tenderize the meat.
buy them two or three bags at a time and use some/freeze some
until they disappear straight after Christmas, so the cranberries in
this recipe will have already been stewed and sweetened into a kind
of purée. (See Deep-Fried Camembert with Cranberry Sauce in
Chapter 4, ‘For Starters, mains and just desserts’.) You can either
make the cranberry purée first or use them straight from the
packet, adding a couple of extra tablespoons of sugar (and maybe
a spoonful of honey or golden syrup) to the sauce with the
tomatoes at Stage 5.
Serves 4
1 small shoulder of pork
Carrots
Baby onions
2 cloves of garlic
1 tin of chopped tomatoes
Tomato purée
Cranberry purée or 1 packet (approx 300 g/1⁄2 lb+) of fresh
cranberries
1 tbsp sugar
Oil
Method
1. Preheat the oven to Gas Mark 2–3 (160–170ºC); scrape the
carrots and chop into large chunks, peel the baby onions and if
they’re not quite small enough, cut them in half.
2. Warm some oil in a large pan and fry the carrots, onions and
garlic for a few minutes over a very high heat until the onions
are slightly softer and just beginning to brown.
3. Transfer the vegetables to a very large casserole dish with a
slotted spoon then add a little more oil to the pan and stir in the
sugar.
4. Put the pork shoulder into the pan and seal the meat using a
large spoon and fork to turn the joint over so it browns quickly
on all sides, then put the pork in the casserole dish with the
vegetables.
5. Add the chopped tomatoes, tomato purée and cranberries
(with extra sugar if necessary) to the pan, stirring well to
incorporate any residue from the meat into the sauce.
6. Pour the sauce over and around the meat and vegetables in the
casserole dish, cover with a lid and cook in the middle of the
oven for a minimum 21⁄2–3 hours until the meat is completely
tender.
Tip
Some fruits work well in pot roasts – dried or tinned
apricots and prunes, apples, or fruit purées (see Pork and
Cranberry Pot Roast above) – because they add flavour and
the acid in the fruit helps to tenderize the meat.
MIXED VEGETABLE SKINNY SOUP
This soup is very similar to the one in the Cabbage Soup Diet, except
that it contains considerably more flavour than the original, you’re
allowed to fry the vegetables first, instead of just boiling them, and
apparently it still helps you lose weight even though you don’t have to
eat it for breakfast, lunch and dinner to the exclusion of everything else.
Even so, on its own this soup is still about as basic and boring
as it gets and although it keeps in the fridge for a day or two it
doesn’t freeze well. (It’s also greatly improved if you top the
finished soup with broken up cream crackers covered in Marmite.)
Use any kind of stock you like, but fresh chicken stock or a
mixture of ready-made and fresh stock is best.
1 Savoy cabbage
1 small bunch of spring onions
1 head of celery
2 large peppers, any colour
Carrots
Mushrooms
2 cloves of garlic
2 tins chopped tomatoes
4 pints (2 litres) stock
2 heaped tsp 5 Spice
2 tsp ginger
Soy sauce
Sesame oil
Salt & pepper
Method
1. Wash, peel and finely chop the spring onions, celery, peppers,
carrots and mushrooms, and finely shred the cabbage.
2. Warm some sesame oil in a very large pan; fry the onions, celery
and peppers with the spices until the onion softens then add
the crushed garlic and the rest of the vegetables including the
chopped tomatoes and give it a good stir.
3. Pour in the stock and a generous amount of soy sauce then stir
again, turn the heat down, cover with a lid and allow the soup
to simmer gently for about half an hour.
4. Don’t blend the finished soup. Season with salt and pepper and
serve with crackers and Marmite (see above).
that it contains considerably more flavour than the original, you’re
allowed to fry the vegetables first, instead of just boiling them, and
apparently it still helps you lose weight even though you don’t have to
eat it for breakfast, lunch and dinner to the exclusion of everything else.
Even so, on its own this soup is still about as basic and boring
as it gets and although it keeps in the fridge for a day or two it
doesn’t freeze well. (It’s also greatly improved if you top the
finished soup with broken up cream crackers covered in Marmite.)
Use any kind of stock you like, but fresh chicken stock or a
mixture of ready-made and fresh stock is best.
1 Savoy cabbage
1 small bunch of spring onions
1 head of celery
2 large peppers, any colour
Carrots
Mushrooms
2 cloves of garlic
2 tins chopped tomatoes
4 pints (2 litres) stock
2 heaped tsp 5 Spice
2 tsp ginger
Soy sauce
Sesame oil
Salt & pepper
Method
1. Wash, peel and finely chop the spring onions, celery, peppers,
carrots and mushrooms, and finely shred the cabbage.
2. Warm some sesame oil in a very large pan; fry the onions, celery
and peppers with the spices until the onion softens then add
the crushed garlic and the rest of the vegetables including the
chopped tomatoes and give it a good stir.
3. Pour in the stock and a generous amount of soy sauce then stir
again, turn the heat down, cover with a lid and allow the soup
to simmer gently for about half an hour.
4. Don’t blend the finished soup. Season with salt and pepper and
serve with crackers and Marmite (see above).
PASTA SOUP
You can add cooked pasta to any soup, of course, but with this one
you actually cook the pasta in the soup, so it’s doubly easy to do on
a busy school night when you want to get the children fed and off
to bed as quickly and painlessly as possible.
Pasta shapes
1 tin of baked beans
2 tins of tomatoes
1 onion
1 pint (500 ml) stock
Tomato purée
Garlic purée
Herbes de Provence
Salt & pepper
Method
1. Roughly chop the onion then put in a food processor or
blender with the baked beans and tinned tomatoes and whiz
for a minute or so until smooth.
2. Pour a pint (500 ml) of (any) stock into a very large saucepan
and mix with the puréed beans, tomatoes, onion, herbs and a
little tomato and garlic purée.
3. Bring to the boil over a medium heat and when the soup is
bubbling add the pasta and simmer for about 20 minutes,
stirring frequently until the pasta is just cooked.
4. Adjust the seasoning with salt and pepper or a little more
tomato purée if necessary and serve with grated cheese.
Tip
Never throw out surplus cooked rice, pasta, couscous or
quinoa, which can be added to soups and salads.
you actually cook the pasta in the soup, so it’s doubly easy to do on
a busy school night when you want to get the children fed and off
to bed as quickly and painlessly as possible.
Pasta shapes
1 tin of baked beans
2 tins of tomatoes
1 onion
1 pint (500 ml) stock
Tomato purée
Garlic purée
Herbes de Provence
Salt & pepper
Method
1. Roughly chop the onion then put in a food processor or
blender with the baked beans and tinned tomatoes and whiz
for a minute or so until smooth.
2. Pour a pint (500 ml) of (any) stock into a very large saucepan
and mix with the puréed beans, tomatoes, onion, herbs and a
little tomato and garlic purée.
3. Bring to the boil over a medium heat and when the soup is
bubbling add the pasta and simmer for about 20 minutes,
stirring frequently until the pasta is just cooked.
4. Adjust the seasoning with salt and pepper or a little more
tomato purée if necessary and serve with grated cheese.
Tip
Never throw out surplus cooked rice, pasta, couscous or
quinoa, which can be added to soups and salads.
ROASTED PARSNIP SOUP
The parsnips aren’t actually roasted; they’re shallow fried to a deep
golden brown on the hob, which gives them the same colour and
flavour as parsnips baked in the oven. As usual, quantities don’t
have to be precise, so buy any largish pre-packed bag of parsnips
or a couple of pounds (about 1 kg) of loose ones.
Parsnips are especially cheap around Christmas until the end
of January when they’re in season.
1 bag of parsnips
1 onion
1⁄2 bulb of fennel
2 cloves of garlic
Maple syrup
1 rounded tsp ginger
1⁄2 tsp nutmeg
1 lemon
Lemon juice
1 pint (500 ml) chicken stock
1⁄2 pint (250 ml) milk
Salt & pepper
Margarine
Instant mashed potato
Method
1. Roughly chop the onion and fennel, including the green leafy bit
at the top; peel and chop the parsnips into chunks and cut the
lemon into quarters, removing the pips and pithy bit in the centre.
2. Melt some margarine in a large saucepan – you could use butter
but because the soup is quite rich you may as well use a lighter
fat – and add the parsnips, onion, fennel, crushed garlic, lemon
quarters, nutmeg, ginger and a good squeeze of maple syrup.
(Give the lemon pieces a little squeeze as you put them in.)
3. Fry the vegetables on high for about 10 minutes until the
parsnips are golden and ‘roasted’.
4. Pour on the chicken stock and milk, stirring well, bring to the
boil and simmer for about half an hour.
5. Allow the soup to cool just a little, then remove the lemon
quarters, whisk in some instant mashed potato to get the
consistency you want (while the soup is still warm), then blend
in a liquidizer or food processor.
6. Adjust the consistency of the soup if necessary with a little more
instant mash and season with salt, pepper and more lemon juice.
Tip
Instant mashed potato is a great thickener for soups, stews
and some sauces.
golden brown on the hob, which gives them the same colour and
flavour as parsnips baked in the oven. As usual, quantities don’t
have to be precise, so buy any largish pre-packed bag of parsnips
or a couple of pounds (about 1 kg) of loose ones.
Parsnips are especially cheap around Christmas until the end
of January when they’re in season.
1 bag of parsnips
1 onion
1⁄2 bulb of fennel
2 cloves of garlic
Maple syrup
1 rounded tsp ginger
1⁄2 tsp nutmeg
1 lemon
Lemon juice
1 pint (500 ml) chicken stock
1⁄2 pint (250 ml) milk
Salt & pepper
Margarine
Instant mashed potato
Method
1. Roughly chop the onion and fennel, including the green leafy bit
at the top; peel and chop the parsnips into chunks and cut the
lemon into quarters, removing the pips and pithy bit in the centre.
2. Melt some margarine in a large saucepan – you could use butter
but because the soup is quite rich you may as well use a lighter
fat – and add the parsnips, onion, fennel, crushed garlic, lemon
quarters, nutmeg, ginger and a good squeeze of maple syrup.
(Give the lemon pieces a little squeeze as you put them in.)
3. Fry the vegetables on high for about 10 minutes until the
parsnips are golden and ‘roasted’.
4. Pour on the chicken stock and milk, stirring well, bring to the
boil and simmer for about half an hour.
5. Allow the soup to cool just a little, then remove the lemon
quarters, whisk in some instant mashed potato to get the
consistency you want (while the soup is still warm), then blend
in a liquidizer or food processor.
6. Adjust the consistency of the soup if necessary with a little more
instant mash and season with salt, pepper and more lemon juice.
Tip
Instant mashed potato is a great thickener for soups, stews
and some sauces.
CREAM OF TOMATO SOUP (WITHOUT THE CREAM)
This is the cheaper alternative to a regular ‘cream of ’ recipe because
it gives soup the same creamy consistency even though it doesn’t
actually contain any cream. I got this idea from the exceptionally
busy mother of one of my daughter’s friends, who also happens to
be a very good cook, and although she didn’t say where it came
from, I’d guess it was originally a wartime recipe, firstly because
using basic store cupboard ingredients in place of expensive, hardto-
get-hold-of foods was a favourite trick in those days and,
secondly, because it sounds exactly like something my most thrifty
grandmother would have made – and she used to mash odd bits of
soap together and make new lipsticks by melting down old ones …
1 sweet potato
6 carrots
1 large onion
1 clove of garlic
2 tins chopped tomatoes
2 pints (1 litre) chicken stock
1 oz (25 g) butter or margarine (approx)
1 heaped tbsp flour
Salt & pepper
Oil
Method
1. Peel and chop the sweet potato, carrots, onion and garlic; warm
a little oil in a very large saucepan and gently fry the vegetables
for a few minutes until the onion is soft.
2. Add the chopped tomatoes to the pan and stir well.
3. Meanwhile, melt the butter in a separate (much smaller)
saucepan and stir in the flour, mixing well to make a smooth
paste; cook it out for a minute.
4. Pour about 1⁄2 pint (250 ml or 1 mugful) of the chicken stock
into the pan with the paste and stir or whisk quickly and
continuously for a minute or two to make a smooth sauce.
5. Add the sauce to the vegetables in the pan and mix well,
followed by the remaining 11⁄2 pints (850 ml) of chicken stock,
stirring well again.
6. Bring to the boil then turn the heat right down, cover with a lid
and simmer gently for about half an hour.
7. Allow the soup to cool then blend in a liquidizer or food
processor and season with salt and pepper.
Tip
Wash out empty plastic milk bottles and use them for
freezing home-made stock, soups and sauces. Unlike food
bags, they hold their shape and are easier to stack neatly,
and this is a good way of knowing how much stock you’ve
got according to the size of the bottle it’s stored in.
it gives soup the same creamy consistency even though it doesn’t
actually contain any cream. I got this idea from the exceptionally
busy mother of one of my daughter’s friends, who also happens to
be a very good cook, and although she didn’t say where it came
from, I’d guess it was originally a wartime recipe, firstly because
using basic store cupboard ingredients in place of expensive, hardto-
get-hold-of foods was a favourite trick in those days and,
secondly, because it sounds exactly like something my most thrifty
grandmother would have made – and she used to mash odd bits of
soap together and make new lipsticks by melting down old ones …
1 sweet potato
6 carrots
1 large onion
1 clove of garlic
2 tins chopped tomatoes
2 pints (1 litre) chicken stock
1 oz (25 g) butter or margarine (approx)
1 heaped tbsp flour
Salt & pepper
Oil
Method
1. Peel and chop the sweet potato, carrots, onion and garlic; warm
a little oil in a very large saucepan and gently fry the vegetables
for a few minutes until the onion is soft.
2. Add the chopped tomatoes to the pan and stir well.
3. Meanwhile, melt the butter in a separate (much smaller)
saucepan and stir in the flour, mixing well to make a smooth
paste; cook it out for a minute.
4. Pour about 1⁄2 pint (250 ml or 1 mugful) of the chicken stock
into the pan with the paste and stir or whisk quickly and
continuously for a minute or two to make a smooth sauce.
5. Add the sauce to the vegetables in the pan and mix well,
followed by the remaining 11⁄2 pints (850 ml) of chicken stock,
stirring well again.
6. Bring to the boil then turn the heat right down, cover with a lid
and simmer gently for about half an hour.
7. Allow the soup to cool then blend in a liquidizer or food
processor and season with salt and pepper.
Tip
Wash out empty plastic milk bottles and use them for
freezing home-made stock, soups and sauces. Unlike food
bags, they hold their shape and are easier to stack neatly,
and this is a good way of knowing how much stock you’ve
got according to the size of the bottle it’s stored in.
Boiled rice .. delicious unlimited buffet.
"Boil Rice" is a lifestyle of your aquarium. More pubs are closed, it is almost light up. However, I do what I recently put a little bit late. The symptoms are not too long.
But I do not have to wait for the nightlife. The city had already ฝaktgag dinner with rice at every corner. The salons were moderate. But as I have "Miang Kham" I ordered a side dish for a few days as I was falling head.
Now he has a "buffet mush" in the hotels are not unlimited, but pay the same price is about 200 - 300 is considered good with the rice so that the dish - sweet - drink when I was sitting in the room. The air is cool and music separately.
The store to get a taste of this rice is a buffet restaurant on the first of the Road for almost 20 years ago, a mush of Tara. Which was originally the duty of the Hyundai family (now acquired by magnate growth. Sirivadhanabhakdi then), who is a veteran must be known over here, because when everyone is nightly entertainment in the early as well.
Delivery of this mush Tara is updated recipes using raw materials more expensive, Sirloin and Salmon. However, the price goes up only slightly.
Food to eat with rice, it is inevitable, "Spices" Spices of the pot, he is a pot of pork from Thai, Chinese and pork, eggs, Spices, Spices duck's blood, filling pot-stewed, fried tofu with Spices. Part of the basic premium is simply the other spot with garlic, dried fish, fried fish with spicy shredded pork, Ghana, etc. It also has a "few" hot laps around the many rows long.
That said, it was like the others, but it is a special a la carte, with over 70 species that were not ordered to do a fresh plate to plate. That it is a duck with ginger pot-stewed. Fried pork chops for the election unit. Fried tofu, bean sprouts. Order to commemorate the children to eat a little bit.
Fried pork with a odd Chaplo the vegetables that are high in beta carotene. I fried it with garlic, hot oil will help reduce the severity of the odor Chaplo quite well. This dish is delicious and very helpful. The accompanying fried or preserved egg. Fried clam sauce. Meo's eggs with oyster sauce, etc.. Such as chicken salad menu has 10 dishes, each dish as well.
Here are four of the rice pot stand is boiled rice. Brown rice. Rice, green tea and rice cereal to his bio on the lotus, and millet. Cook a delicious, very tender. It also has a special pot to change the color of the day such as Monday is a sweet potato porridge. The spec on Tuesday, it boiled beetroot. Wednesday is a pandan rice. Thursday is boiled carrot. Friday is the water boiled pea flowers. Saturday and Sunday is a cross-boiled white rice.
They also have rice to eat, order a 7. Salmon and rice to try a taste of. It is very delicious. I do not smell fishy. The oyster with rice. The boiled fish. Boiled shrimp, etc.
Or go to eat noodles with a topping such as the 11 Sirloin topped with seafood topped with salmon. Stir in spaghetti noodles, roasted, drunk, etc. in the sea.
End up with a sweet taste to the meat. I fried a crispy outside and soft in If I put the milk fat is not enough. Or something else to eat with ginger ice cream Etgatึg Etgaฮwi career, including the traditional dip with bread, coffee custard.
Over the past 10 tasting menu (not including food) is a delicious dish. I want to eat, but not this bad in the stomach area. I need a spoon, unfortunately.
Boiled Dinner for a family to eat. Type of Meeting with friends or enjoying the atmosphere vary with 170 baht 250 baht + + + + open daily from 6 pm to midnight. If you stop to take a Friday - Sunday For reservations, call 02-259-2900 to 602 because of very tight. If anyone reading this column, then a special visit to eat on Monday - Thursday and told the waiter will get 15% discount until the end of July.
Now he has a "buffet mush" in the hotels are not unlimited, but pay the same price is about 200 - 300 is considered good with the rice so that the dish - sweet - drink when I was sitting in the room. The air is cool and music separately.
The store to get a taste of this rice is a buffet restaurant on the first of the Road for almost 20 years ago, a mush of Tara. Which was originally the duty of the Hyundai family (now acquired by magnate growth. Sirivadhanabhakdi then), who is a veteran must be known over here, because when everyone is nightly entertainment in the early as well.
Delivery of this mush Tara is updated recipes using raw materials more expensive, Sirloin and Salmon. However, the price goes up only slightly.
Food to eat with rice, it is inevitable, "Spices" Spices of the pot, he is a pot of pork from Thai, Chinese and pork, eggs, Spices, Spices duck's blood, filling pot-stewed, fried tofu with Spices. Part of the basic premium is simply the other spot with garlic, dried fish, fried fish with spicy shredded pork, Ghana, etc. It also has a "few" hot laps around the many rows long.
That said, it was like the others, but it is a special a la carte, with over 70 species that were not ordered to do a fresh plate to plate. That it is a duck with ginger pot-stewed. Fried pork chops for the election unit. Fried tofu, bean sprouts. Order to commemorate the children to eat a little bit.
Fried pork with a odd Chaplo the vegetables that are high in beta carotene. I fried it with garlic, hot oil will help reduce the severity of the odor Chaplo quite well. This dish is delicious and very helpful. The accompanying fried or preserved egg. Fried clam sauce. Meo's eggs with oyster sauce, etc.. Such as chicken salad menu has 10 dishes, each dish as well.
Here are four of the rice pot stand is boiled rice. Brown rice. Rice, green tea and rice cereal to his bio on the lotus, and millet. Cook a delicious, very tender. It also has a special pot to change the color of the day such as Monday is a sweet potato porridge. The spec on Tuesday, it boiled beetroot. Wednesday is a pandan rice. Thursday is boiled carrot. Friday is the water boiled pea flowers. Saturday and Sunday is a cross-boiled white rice.
They also have rice to eat, order a 7. Salmon and rice to try a taste of. It is very delicious. I do not smell fishy. The oyster with rice. The boiled fish. Boiled shrimp, etc.
Or go to eat noodles with a topping such as the 11 Sirloin topped with seafood topped with salmon. Stir in spaghetti noodles, roasted, drunk, etc. in the sea.
End up with a sweet taste to the meat. I fried a crispy outside and soft in If I put the milk fat is not enough. Or something else to eat with ginger ice cream Etgatึg Etgaฮwi career, including the traditional dip with bread, coffee custard.
Over the past 10 tasting menu (not including food) is a delicious dish. I want to eat, but not this bad in the stomach area. I need a spoon, unfortunately.
Boiled Dinner for a family to eat. Type of Meeting with friends or enjoying the atmosphere vary with 170 baht 250 baht + + + + open daily from 6 pm to midnight. If you stop to take a Friday - Sunday For reservations, call 02-259-2900 to 602 because of very tight. If anyone reading this column, then a special visit to eat on Monday - Thursday and told the waiter will get 15% discount until the end of July.
Japanese tea and eat rice not plain.
DRINKING TEA EATING RICE hear, but I understood immediately that Drinking tea and eating rice. The best way to eat it plain. But if you come here a few times. I have to admit that. Here's the Japanese word for "extraordinary".
The design was used with trendy patterns. At the Conrad Hotel. Used as a selling point. This Japanese restaurant is the first step is not entered. The simplicity of Japanese remains. But here is a modern disguise. New York already have active life. Not characteristic of the traditional Japanese anymore.
Here is a table and chair seating is standard and a long counter with the iron cook stove in the presence of For those who are single. Or the excitement of the chefs cooking in front. There are also several private rooms share a seat. Sit on the floor on a journey to the East to take your shoes off and stretch my feet under the table full of holes.
Hamada Japanese chef who cooks the food in this room. Attention to the ingredients used in cooking as one. The choice of fish species such as Toro Madai Shina Aji, which only fish in the Sea of Japan, the sea is deep and cold water flows swiftly. The result is a dense and fatty fish more. Fat is rich in Omega 3 is beneficial to the body first. The delicious taste of nature is later. The river shrimp in Thailand, where the water is so large shrimp to swim at all. It is the time to cook and live.
The beef is all beef, Kobe Beef from Japan with the finest beef and Angus beef cattle fed natural food of Australia. With the softness and aroma for me to cook in a grill.
Then the vegetables are all fresh vegetables imported from Japan a few days. The quality is crisp and the taste is most important to satisfy the consumer. And vegetables that are in the country.
Japanese soy sauce, then placed the amount imported from Japan more than ten species. Used as a dipping sauce for raw materials different from the wasabi, which is used. Wasabi is a frozen mass. Then scrape the mold when they want to use. Fresh wasabi is a very sweet taste and a keen nose up until the wasabi powder. Pour in the wine. The heart of soup are all imported from Japan as well.
The national drink is sake that has a choice of 14 types. From a small pitcher for two people. The major bottleneck for many members of both the premium sake is a hundred percent gold leaf. Stranger than ever.
Hamada chefs have prepared menus for two meals. Both lunch and dinner for every taste. A variety of options for customers to check out a particular dish, it is. For example, only the belly of the fish or fish oil from the Toro or Salmon Unagi is the Japanese eel, the roasted flavors only talk to the chain. In addition, there has been a season to fish the same way in Japan as well.
Dinner menu is available for the food from the standard price. The restaurant's specialties for the delicious food to make it out only. The chefs will provide the dish with the waiter in detail. Anyone with knowledge of the food dish as well. Can be explained exhaustively For some people who do not want to read the menu can be selected according to the description of every employee.
For those who like the food. Dinner here is a special set of services is the quality of the premium to the price of a 4,500 + + for the quantity and quality, this is a reasonable one. Reasonable assurance that a market in Japan.
Lunch here is food for work in business. 330 and 450 + + + + a.
And family on Saturday, Sunday and holidays, the family has four children and two parents. In 1200, net (children under 12 years) and a group of children more than they charge only 200 Baht per person.
The quality of the raw materials used in cooking, it is the same type as the food menu. I have just the right amount per person and for the amount of material each day, not overnight. To ensure the quality excellent value for money.
Being out of the hands of people with professional ethics. Is ensuring the quality of food. When you get to taste the flavor is not beyond reason. It is their expertise and experience of the chef. Dynamism and commitment of staff beaming. The beauty of the environment around you are what gives the meal is truly complete. It is a pleasure to look at the important moments of everyday life.
Information
Name DRINKING TEA EATING RICE.
What are the three schools. Conrad Road.
Tel: 02-690-9299.
Lunch 11:00 to 14:00 in.
Dinner 18.00 - 22.00 hrs
Here is a table and chair seating is standard and a long counter with the iron cook stove in the presence of For those who are single. Or the excitement of the chefs cooking in front. There are also several private rooms share a seat. Sit on the floor on a journey to the East to take your shoes off and stretch my feet under the table full of holes.
The national drink is sake that has a choice of 14 types. From a small pitcher for two people. The major bottleneck for many members of both the premium sake is a hundred percent gold leaf. Stranger than ever.
Hamada chefs have prepared menus for two meals. Both lunch and dinner for every taste. A variety of options for customers to check out a particular dish, it is. For example, only the belly of the fish or fish oil from the Toro or Salmon Unagi is the Japanese eel, the roasted flavors only talk to the chain. In addition, there has been a season to fish the same way in Japan as well.
Dinner menu is available for the food from the standard price. The restaurant's specialties for the delicious food to make it out only. The chefs will provide the dish with the waiter in detail. Anyone with knowledge of the food dish as well. Can be explained exhaustively For some people who do not want to read the menu can be selected according to the description of every employee.
For those who like the food. Dinner here is a special set of services is the quality of the premium to the price of a 4,500 + + for the quantity and quality, this is a reasonable one. Reasonable assurance that a market in Japan.
Lunch here is food for work in business. 330 and 450 + + + + a.
And family on Saturday, Sunday and holidays, the family has four children and two parents. In 1200, net (children under 12 years) and a group of children more than they charge only 200 Baht per person.
The quality of the raw materials used in cooking, it is the same type as the food menu. I have just the right amount per person and for the amount of material each day, not overnight. To ensure the quality excellent value for money.
Being out of the hands of people with professional ethics. Is ensuring the quality of food. When you get to taste the flavor is not beyond reason. It is their expertise and experience of the chef. Dynamism and commitment of staff beaming. The beauty of the environment around you are what gives the meal is truly complete. It is a pleasure to look at the important moments of everyday life.
Information
Name DRINKING TEA EATING RICE.
What are the three schools. Conrad Road.
Tel: 02-690-9299.
Lunch 11:00 to 14:00 in.
Dinner 18.00 - 22.00 hrs
With thousands of delicious crepes.
This will be invited to eat "crepe" is strange because this is a savory crepes and sweet. He is also the goodies.
I stepped into the store, Bug & Bee. I can feel the atmosphere of a modern decor. The show kitchen in front of the store. Your employees are "crepes," the hero of the menu.
Crepe "is a native of Bretagne. Located in the northwest of France. The main ingredients of crepes with wheat flour, milk, butter, and fill in on a hot iron to make a thin sheet is sweet, the sugar, chocolate or chestnut paste, but if you eat a meat dish was eggs, bacon. What is it like to have sausage.
Crepes worldwide. The Japanese are crazy with this very bright people have adapted to the crepe is a light Japanese dessert is filling out the goodies are normally sold in Thailand.
Tony King who is attracted to Thailand to do this. Said he thought up a special recipe crepe batter. To be made fusion food to sprinkle the Thai guava for young people who want a new nation, with one hand or a simple meal, but not illegal.
I do not believe that the flour crepes can be made by next week. Despite the thousands of pages, but not enough to eat and do not repeat this. This is a new fresh crepes per plate, plus a plate with flour crepes can take many forms. The core is wrapped in it. The noodles can be Mataba line in Sanya. The customer who ordered the hit are as follows.
Crepes, crab curry (130 baht) The name, then it is unlikely that the fusion can match it. I try to match it was pretty good with it. The soft flour crepes folded into a cone bag stuffed with crab meat, curry powder and onion too. Spicy, sour orange, sweet son has put on a cabbage leaf with the Alien.
A drunken spaghetti (65 baht) This dish is a crepe cut into strips the size of the head. The drunken shrimp stir fry. Flour crepes that are soft, sticky is good. The flavor of drunken spicy flavor. This dish has its own order.
Or like the food that I ordered lasagna, spinach (75 baht, lasagna Seafood 110), who then was invited salivating for his flour crepes by alternating with tomatoes and fried spinach up to 9 levels also. topped with fresh tomato sauce to the chicken salad I had eaten so little.
Foods made with flour crepes, there are many more. Tony says that every month there will be a member of the new store is so good.
There are also mixed in a specially formulated beverage to drink more. The recipe of fresh fruit or green tea, mixed fruit. Cups vary by 65-80 baht
It is a strange one, with a choice of four styles, and Level 2 is a comfortable and relaxing with Thai and international magazines. The top three will go to the west, the eastern atmosphere. The warm red tone and level 4 is the pampered youth, especially because it is a computer with high-speed Internet lines to provide Internet service in a casual atmosphere.
We also have members with And if a member is a party to invite new members to the first tasting menu without losing money.
Bug & Bee Cafe to the Sala Daeng BTS station. Across the downtown core of duplex. Open daily from 11 am till four o'clock.
A drunken spaghetti (65 baht) This dish is a crepe cut into strips the size of the head. The drunken shrimp stir fry. Flour crepes that are soft, sticky is good. The flavor of drunken spicy flavor. This dish has its own order.
Or like the food that I ordered lasagna, spinach (75 baht, lasagna Seafood 110), who then was invited salivating for his flour crepes by alternating with tomatoes and fried spinach up to 9 levels also. topped with fresh tomato sauce to the chicken salad I had eaten so little.
Foods made with flour crepes, there are many more. Tony says that every month there will be a member of the new store is so good.
There are also mixed in a specially formulated beverage to drink more. The recipe of fresh fruit or green tea, mixed fruit. Cups vary by 65-80 baht
It is a strange one, with a choice of four styles, and Level 2 is a comfortable and relaxing with Thai and international magazines. The top three will go to the west, the eastern atmosphere. The warm red tone and level 4 is the pampered youth, especially because it is a computer with high-speed Internet lines to provide Internet service in a casual atmosphere.
We also have members with And if a member is a party to invite new members to the first tasting menu without losing money.
Bug & Bee Cafe to the Sala Daeng BTS station. Across the downtown core of duplex. Open daily from 11 am till four o'clock.
SILK ROAD exceptionally delicious shark's fin.
No one would deny that the Shark is the best Chinese food. In addition, it is a luxury dish, but also as a tonic. You can adjust the power to the body's yin and yang.
Shark is a time and materials to be used carefully as part of the preparation and cooking. Which these elements are based on the chef who cooked it. The chefs will be selective with their raw materials. The natural raw materials imported from China into the mainstream.
Chef to cook shark's fin has a well-experienced chefs. Delicate matter of taste and perception, And the proportion of raw materials such as Making the right proportions. It also requires a knowledge of several of the tips that will not tell anyone. The heir who inherited the profession. And yes, everyone will have this important feature.
Chef Cheng Kam Singh, a young chef from Hong Kong is a food dish and the restaurant Silk Road, Plaza Athenee is on a chance to talk to him, thus ensuring that This is a chef's chef. It demonstrates the confidence of the words. In-depth knowledge of the type and style blend moody arrogant expression. Indicates that the experience has been. And are an experience not to be found easily. He talks about his part to say. And react to the questions that need answers.
He said the most important thing is that there are many small, dry shark fin. Are all required time. The precision and resolution in the cleaning and preparation, which requires time and memory. Then steamed for a long time to heat and decency. The elements of the fin is in beautiful shape. The fins are soft white fiber waste grain left in the corner to seek out my tongue. When preparing it to dry completely on a wire rack, bamboo weaving and Prevention announced for the white. Remain soft and not dry hard time.
The key ingredients to the soup as the main entrance and to the best of Chinese and Japanese the least. Such as sea cucumber, fish maw and Kang Puay as such. The only fresh meat and some are only used in Thailand. Ceramics based on a formula, then they thought. I have been cooking since the age of twelve years. And take the time to experiment and adjust the seasoning is almost three years to perfect the recipe. With another person and the assistant cook in a large soup pot, which takes twelve hours.
The chefs will cook their gums with a major in that. The soup is too thick, not too clear, colorless and dull it. The taste of natural ingredients only. He did not use MSG. Or oyster sauce. Or fats in cooking and greasy. And not to make the puree over the dough.
The clay pot the meat is served at a Japanese oven until hot. Put a bowl of hot soup on the stove. Insert the fin into the shadows in a big empty plate. The waiter will scoop the soup into the pot off the heat emitted Changzhou Cha. And then dividing by the number of shark fins from a clay pot and eaten immediately.
The creamy soup is thick and dark, but show the aroma from the waiter open the jar. I sip the fragrant odor in the face. Do not get even a little seasoning. Taste diazepam diazepam money to help the chef. Heat is not the perception of the sweetness of the soup. Soft, flexible material flow at the mouth of fiber intake. Invited to enjoy the sentiments that have been exhausted. I do not have to praise the skill of the chef you are.
The special dish made of steamed crabs pull him to curry powder. This dish is a wedge of fresh sweet white meat. The yellow color of curry powder to a clean taste.
The pin in the deep-fried onion served with spicy sauce. The soft leather frame are enough to try it.
Conch, shrimp line. This is a special dish to dish. He inserted a thin slice of meat, conch meat, topped with fresh spring in a big actor. Add ham, salt Mudge with China. Mild flavor with a delicate flower tie Brock Kerry Fried. The taste of all ages.
Ehedocn Japanese fried crab meat. It is a delicious dish. I cooked the onions Japan Ehedocn little bit. The sweet taste of fresh crab meat and seasoning moon by Kang Puay-fried with egg white. This dish makes it less appetizing.
This is just a sample of food. But if I eat a pretty dim. Here is a basket with a pretty dim and the appropriate size. Fresh quality ingredients are all you have to hold on to the service. Perfect for a taste from the 60 baht
The weekday menu is pretty dim for a choice of four. 419 + + and the prices are pretty dim for a holiday buffet. Available at a price. 550 + + per person as well.
The sweet snacks and desserts to choose from a variety of both traditional and modern Chinese food to choose from as you like.
Silk Road or Silk Route is famous since ancient times. But this is not travel. There is a restaurant where everyone can come to their satisfaction. Delicious food in a day with the family. And that happiness is waiting for you.
Restaurant Silk Road Chinese Restaurant is a compact, 100. Only 5 more seats and a private room at the Hotel Plaza Athenee on Wireless Road reservations, call 4334 02 650 88 00 to 11:30 to 14:30 pm Open daily lunch and dinner from 18:00 to 22:30
Chef Cheng Kam Singh, a young chef from Hong Kong is a food dish and the restaurant Silk Road, Plaza Athenee is on a chance to talk to him, thus ensuring that This is a chef's chef. It demonstrates the confidence of the words. In-depth knowledge of the type and style blend moody arrogant expression. Indicates that the experience has been. And are an experience not to be found easily. He talks about his part to say. And react to the questions that need answers.
The chefs will cook their gums with a major in that. The soup is too thick, not too clear, colorless and dull it. The taste of natural ingredients only. He did not use MSG. Or oyster sauce. Or fats in cooking and greasy. And not to make the puree over the dough.
The clay pot the meat is served at a Japanese oven until hot. Put a bowl of hot soup on the stove. Insert the fin into the shadows in a big empty plate. The waiter will scoop the soup into the pot off the heat emitted Changzhou Cha. And then dividing by the number of shark fins from a clay pot and eaten immediately.
The creamy soup is thick and dark, but show the aroma from the waiter open the jar. I sip the fragrant odor in the face. Do not get even a little seasoning. Taste diazepam diazepam money to help the chef. Heat is not the perception of the sweetness of the soup. Soft, flexible material flow at the mouth of fiber intake. Invited to enjoy the sentiments that have been exhausted. I do not have to praise the skill of the chef you are.
The special dish made of steamed crabs pull him to curry powder. This dish is a wedge of fresh sweet white meat. The yellow color of curry powder to a clean taste.
The pin in the deep-fried onion served with spicy sauce. The soft leather frame are enough to try it.
Conch, shrimp line. This is a special dish to dish. He inserted a thin slice of meat, conch meat, topped with fresh spring in a big actor. Add ham, salt Mudge with China. Mild flavor with a delicate flower tie Brock Kerry Fried. The taste of all ages.
Ehedocn Japanese fried crab meat. It is a delicious dish. I cooked the onions Japan Ehedocn little bit. The sweet taste of fresh crab meat and seasoning moon by Kang Puay-fried with egg white. This dish makes it less appetizing.
This is just a sample of food. But if I eat a pretty dim. Here is a basket with a pretty dim and the appropriate size. Fresh quality ingredients are all you have to hold on to the service. Perfect for a taste from the 60 baht
The weekday menu is pretty dim for a choice of four. 419 + + and the prices are pretty dim for a holiday buffet. Available at a price. 550 + + per person as well.
The sweet snacks and desserts to choose from a variety of both traditional and modern Chinese food to choose from as you like.
Silk Road or Silk Route is famous since ancient times. But this is not travel. There is a restaurant where everyone can come to their satisfaction. Delicious food in a day with the family. And that happiness is waiting for you.
Restaurant Silk Road Chinese Restaurant is a compact, 100. Only 5 more seats and a private room at the Hotel Plaza Athenee on Wireless Road reservations, call 4334 02 650 88 00 to 11:30 to 14:30 pm Open daily lunch and dinner from 18:00 to 22:30
SWEET POTATO PASTIES
I first thought of making these when I had a bowl of leftover egg
yolks and half a carton of single cream slightly past its best in the
fridge.
Mix other bits and pieces into the filling if you like, but these
little pasties are nice enough with just the sweet potatoes and
seeds.
375 g packet (just under 1 lb) of ready-made puff pastry
2 sweet potatoes (any size)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp caraway seeds
2–3 egg yolks
Single cream (roughly 1⁄2 small carton)
1 tbsp butter
1⁄4 cup of milk
Salt & pepper
Method
1. Take the pastry out of the fridge, remove the outer packaging
and leave to stand at room temperature while you peel the
sweet potatoes, bring them to the boil in a saucepan of cold
water and simmer gently for about 10 minutes, or until they’re
just soft.
2. Meanwhile, toast the seeds in a non-stick pan over a gentle heat
for a few minutes until you can smell the flavours coming
through quite strongly and some of the seeds start to pop.
3. Mash the sweet potatoes with the egg yolks, single cream,
butter and seeds and season with salt and pepper.
4. Leave the sweet potato mash to cool while you take the
rectangular sheet of pastry out of its wrapping and place it flat
on a floured work surface with the long side towards you.
5. Grease two baking sheets and preheat the oven to Gas Mark 6
(200ºC).
6. Carefully roll the pastry rectangle into a square shape, starting
from the middle and making sure the pastry maintains the
same thickness all over.
7. Cut the pastry into four pieces then cut each piece in two so
you have eight rectangles. Place the rectangles on the baking
sheets and brush the edges with a little milk.
8. Spoon the filling onto one half of each piece of pastry then fold
the other half over, seal the edges with a fork and brush the
pasties with more milk.
9. Bake in the oven for 20–25 minutes until the pastry is puffed
and golden.
yolks and half a carton of single cream slightly past its best in the
fridge.
Mix other bits and pieces into the filling if you like, but these
little pasties are nice enough with just the sweet potatoes and
seeds.
375 g packet (just under 1 lb) of ready-made puff pastry
2 sweet potatoes (any size)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp caraway seeds
2–3 egg yolks
Single cream (roughly 1⁄2 small carton)
1 tbsp butter
1⁄4 cup of milk
Salt & pepper
Method
1. Take the pastry out of the fridge, remove the outer packaging
and leave to stand at room temperature while you peel the
sweet potatoes, bring them to the boil in a saucepan of cold
water and simmer gently for about 10 minutes, or until they’re
just soft.
2. Meanwhile, toast the seeds in a non-stick pan over a gentle heat
for a few minutes until you can smell the flavours coming
through quite strongly and some of the seeds start to pop.
3. Mash the sweet potatoes with the egg yolks, single cream,
butter and seeds and season with salt and pepper.
4. Leave the sweet potato mash to cool while you take the
rectangular sheet of pastry out of its wrapping and place it flat
on a floured work surface with the long side towards you.
5. Grease two baking sheets and preheat the oven to Gas Mark 6
(200ºC).
6. Carefully roll the pastry rectangle into a square shape, starting
from the middle and making sure the pastry maintains the
same thickness all over.
7. Cut the pastry into four pieces then cut each piece in two so
you have eight rectangles. Place the rectangles on the baking
sheets and brush the edges with a little milk.
8. Spoon the filling onto one half of each piece of pastry then fold
the other half over, seal the edges with a fork and brush the
pasties with more milk.
9. Bake in the oven for 20–25 minutes until the pastry is puffed
and golden.
La Scala Italian restaurant a new look.
It is well known already. Sukhothai Hotel. Road, the hotel has been hailed by both Thais and foreigners as well as chic hotel with luxury and style trends as well as the best Italian restaurant named La Scala's here.
The decor is modern atmosphere that combines the simplicity of the lines east and west and modernity in a purely From the entrance to the cube into a glass of the sparkling lights flicker. The first step was lively from the grill.
One wall of the entrance hall into a wine cabinet. This is a rare wine for both the Italian and French. La Romanee Conti is a showcase for her in the '89 's Bergundy Wine at 380,000 baht per bottle, not the 17 percent service charge and tax.
There is also a great wine from the Veneto and the P value is two in Italy and a great wine from Bordeaux, Burgundy, France, to meet the demand.
Seating is inside an air-conditioned chill. Tables and chairs are designed with the influence of Eastern art, but it's elegant simplicity. Or, if you sit outside. Open-air terrace with a canvas awning is a roof. Parallel to the side of a large swimming pool lined with blue tiles. Surrounded by sun beds. For those staying at the hotel. Feeling calm and relaxed. As a seaside resort.
Table on the terrace edges of the line cut into the bush. Between the restaurant and pool. The sense of privacy. For discussion. Not be disturbed by external noise.
The food here is a simple menu with Swingswai. I just read it immediately to the details of each dish. The menu is simple. But here is a chef's chef, Angelo Rottoli ensure that a smiling face. He is certified in the dish with the taste and quality. The method of cooking is not even a little distortion of the original model. But he used to decorate and to see what you are up only.
Angelo is an experienced chef to cook from his mother. Then choose a cooking school Ecole Hoteliere De Filipi the Verese then worked at the restaurant, which won Dolade Michelin restaurant Enoteca Pichiorri Chillicothe, and the restaurant with the name of the city of Florence. He has won the trust of the week in Milan, which stores the rich designers and fashion models. The most popular is the restaurant Giannino, and then returned to work with employers to open the Enoteca Pichiorri in Tokyo. The head chef of La Scala, in the end.
Chef Angelo will dish first Finocchi Fritti E Salsa Leggera Al Caviale as appetizers made with fresh tuna meat. Avocado flesh was cooked and cut into dice into small wrong. Season with extra virgin olive oil. Salt and pepper, vinegar Obama Mick Sullivan. Gently mix together and pressed into a cylinder and designed by Stephen Nelson sprinkle fried. Make delicious with the sweet aroma of fresh meat, fish, meat, do it from avocado and crispy fried onions of St. Stephen. Sample the flavors of the seasonings to add even more.
The next dish is a dish named Strozzapreti Con Melanzane Alla Griglia, Pomodoro, Mozzarella E Basilico fresh pasta dishes, this is a short spiral form. Stir in the olive oil. With grilled aubergine, cut into small pieces. Fresh tomato sauce and the butter Massage Monde Arellano. Salt to taste and aroma it leaves fresh basil. The tomato slice with a little sour taste. Full flavor of this dish is to cook as well.
Want to become a chef at Angelo's main dish is Doppia Costoletta D'Agnello Gratinata Alle Erbe Con Ratatuille Di Verdure E Salsa Agli Scalogni this dish is. Australian lamb ribs are marinated and then grilled with hot spices right. Then coat with spice mixture, cheese, raw onions, cooked until crisp a little bit. Mudge, salty flavor of the cheese and grilled ribs are cooked just enough. Also see the pink flesh juicy, sweet relish, fresh vegetables Ratatuille naturally evolved with numerous cut into small pieces and fried in olive oil until cooked to my taste. Clear, brown sauce made with shallots, fresh The mellow flavor of this dish. It has a faint trace of red wine to drink with a little bit different. It is the signature dishes of this one.
Here's a sweet dessert variety. Both are succulent with cream and chocolate, a sweet liqueur Amaretto Tiramisu or Tortino Caldo Di Cioccolato both sweet and soft and just melt in your mouth. Candy dish with a delicious dessert is a darn News that he is proud to offer the most.
If you want a light snack such as Pannacotta with sweet and sour Cherries Medley Cassata Siciliana Italian ice cream in the south. It was not to be missed. Another is that I try and Tarfuto Al Mandarino sorbet, sour orange and sweet all cool.
If you want to try something a little bit. I ordered the assorted desserts they have. There are two different words, do not worry that too.
The food here is not out of Haraan. Starting from the tasty soup dish at 220 baht to 390 baht and the crisp green salad at $ 380 and up.
I like pizza dough with some olive oil. There are many to choose from priced from 280 baht to the Pasta here to make a Homemade แpggsd price of the plates at 300 baht
The main dishes are available for those who like fish. Here are some fresh tuna and yellow tail fish from Australia. Salmon from Norway. Rib of beef and lamb from Australia's property prices since the 520 is the finest beef steak with grilled onions, soft Rd and 2,100 baht for two people.
La Scala is open for lunch from 11:30 to 14:30 and dinner from 18:30 to 23:30 pm daily.
The decor is modern atmosphere that combines the simplicity of the lines east and west and modernity in a purely From the entrance to the cube into a glass of the sparkling lights flicker. The first step was lively from the grill.
Table on the terrace edges of the line cut into the bush. Between the restaurant and pool. The sense of privacy. For discussion. Not be disturbed by external noise.
The food here is a simple menu with Swingswai. I just read it immediately to the details of each dish. The menu is simple. But here is a chef's chef, Angelo Rottoli ensure that a smiling face. He is certified in the dish with the taste and quality. The method of cooking is not even a little distortion of the original model. But he used to decorate and to see what you are up only.
Angelo is an experienced chef to cook from his mother. Then choose a cooking school Ecole Hoteliere De Filipi the Verese then worked at the restaurant, which won Dolade Michelin restaurant Enoteca Pichiorri Chillicothe, and the restaurant with the name of the city of Florence. He has won the trust of the week in Milan, which stores the rich designers and fashion models. The most popular is the restaurant Giannino, and then returned to work with employers to open the Enoteca Pichiorri in Tokyo. The head chef of La Scala, in the end.
The next dish is a dish named Strozzapreti Con Melanzane Alla Griglia, Pomodoro, Mozzarella E Basilico fresh pasta dishes, this is a short spiral form. Stir in the olive oil. With grilled aubergine, cut into small pieces. Fresh tomato sauce and the butter Massage Monde Arellano. Salt to taste and aroma it leaves fresh basil. The tomato slice with a little sour taste. Full flavor of this dish is to cook as well.
Want to become a chef at Angelo's main dish is Doppia Costoletta D'Agnello Gratinata Alle Erbe Con Ratatuille Di Verdure E Salsa Agli Scalogni this dish is. Australian lamb ribs are marinated and then grilled with hot spices right. Then coat with spice mixture, cheese, raw onions, cooked until crisp a little bit. Mudge, salty flavor of the cheese and grilled ribs are cooked just enough. Also see the pink flesh juicy, sweet relish, fresh vegetables Ratatuille naturally evolved with numerous cut into small pieces and fried in olive oil until cooked to my taste. Clear, brown sauce made with shallots, fresh The mellow flavor of this dish. It has a faint trace of red wine to drink with a little bit different. It is the signature dishes of this one.
Here's a sweet dessert variety. Both are succulent with cream and chocolate, a sweet liqueur Amaretto Tiramisu or Tortino Caldo Di Cioccolato both sweet and soft and just melt in your mouth. Candy dish with a delicious dessert is a darn News that he is proud to offer the most.
If you want a light snack such as Pannacotta with sweet and sour Cherries Medley Cassata Siciliana Italian ice cream in the south. It was not to be missed. Another is that I try and Tarfuto Al Mandarino sorbet, sour orange and sweet all cool.
If you want to try something a little bit. I ordered the assorted desserts they have. There are two different words, do not worry that too.
The food here is not out of Haraan. Starting from the tasty soup dish at 220 baht to 390 baht and the crisp green salad at $ 380 and up.
I like pizza dough with some olive oil. There are many to choose from priced from 280 baht to the Pasta here to make a Homemade แpggsd price of the plates at 300 baht
The main dishes are available for those who like fish. Here are some fresh tuna and yellow tail fish from Australia. Salmon from Norway. Rib of beef and lamb from Australia's property prices since the 520 is the finest beef steak with grilled onions, soft Rd and 2,100 baht for two people.
La Scala is open for lunch from 11:30 to 14:30 and dinner from 18:30 to 23:30 pm daily.
HOME-BAKED BEANS
Why would you bother making baked beans when the tinned
variety are so cheap and only take about 30 seconds to warm up in
the microwave? Well for a start, home-cooked baked beans are
something altogether different, and I’m not suggesting you cook
them all the time – or even most of the time – but every now and
then it’s worth making them yourself simply because they taste
good and are at least as cost-effective as tinned beans, especially if
you make full use of the oven by cooking a casserole, a pot roast,
or some barbecue beans at the same time.
Both bean recipes make good vegetarian pizza toppings as well
as being perfect with sausages, burgers, chicken, or even cheese on
toast.
This recipe is as basic as it gets but you can also add grated
carrots or replace half the quantity of tomato juice with beer for a
bit of variety. (Go easy on the black treacle though; if you add more
than a couple of tablespoons you can taste the iron over the other
flavours, which isn’t so good.)
1 lb (500 g) haricot beans (dry weight)
2 onions
2 tbsp black treacle
1 litre carton of tomato juice
1 tbsp English or French mustard
Olive oil
Method
1. Soak the beans in plenty of cold water overnight.
2. Drain the beans, put them in a very large saucepan with enough
fresh, cold water to cover and bring to the boil over a high heat.
(Cover the saucepan with a lid to speed the process up.)
3. Once the water’s boiling, remove the lid, turn the heat down
and simmer the beans for 25–30 minutes.
4. Meanwhile, warm some olive oil in another large pan and fry
the chopped onions, adding the treacle, mustard and tomato
juice as soon as the onions are soft and bringing the liquid to
the boil.
5. Drain the beans and put them in a very large ovenproof casserole
dish with the onion and tomato mixture, cover with a lid and
cook in a low, preheated oven, Gas Mark 2–3 (160–170ºC) for
2–3 hours or until the beans are just soft. (Home-cooked baked
beans have a bit more bite than tinned beans so don’t expect them
to have exactly the same soft, squishy texture.)
Tip
If you don’t have tomato juice, whiz two tins of chopped
or plum tomatoes in a blender or food processor: 2 tins
make just over 1 pint (approximately 500 ml) of juice.
variety are so cheap and only take about 30 seconds to warm up in
the microwave? Well for a start, home-cooked baked beans are
something altogether different, and I’m not suggesting you cook
them all the time – or even most of the time – but every now and
then it’s worth making them yourself simply because they taste
good and are at least as cost-effective as tinned beans, especially if
you make full use of the oven by cooking a casserole, a pot roast,
or some barbecue beans at the same time.
Both bean recipes make good vegetarian pizza toppings as well
as being perfect with sausages, burgers, chicken, or even cheese on
toast.
This recipe is as basic as it gets but you can also add grated
carrots or replace half the quantity of tomato juice with beer for a
bit of variety. (Go easy on the black treacle though; if you add more
than a couple of tablespoons you can taste the iron over the other
flavours, which isn’t so good.)
1 lb (500 g) haricot beans (dry weight)
2 onions
2 tbsp black treacle
1 litre carton of tomato juice
1 tbsp English or French mustard
Olive oil
Method
1. Soak the beans in plenty of cold water overnight.
2. Drain the beans, put them in a very large saucepan with enough
fresh, cold water to cover and bring to the boil over a high heat.
(Cover the saucepan with a lid to speed the process up.)
3. Once the water’s boiling, remove the lid, turn the heat down
and simmer the beans for 25–30 minutes.
4. Meanwhile, warm some olive oil in another large pan and fry
the chopped onions, adding the treacle, mustard and tomato
juice as soon as the onions are soft and bringing the liquid to
the boil.
5. Drain the beans and put them in a very large ovenproof casserole
dish with the onion and tomato mixture, cover with a lid and
cook in a low, preheated oven, Gas Mark 2–3 (160–170ºC) for
2–3 hours or until the beans are just soft. (Home-cooked baked
beans have a bit more bite than tinned beans so don’t expect them
to have exactly the same soft, squishy texture.)
Tip
If you don’t have tomato juice, whiz two tins of chopped
or plum tomatoes in a blender or food processor: 2 tins
make just over 1 pint (approximately 500 ml) of juice.
BARBECUE BEANS
The quantities given here make a lot of beans – at a guess, I’d say
about a dozen servings – but they do keep well in the fridge for a
few days and can be served alongside, or mixed in with, lots of
other dishes – as a baked potato filling, or added to chilli con carne,
for instance.
1 lb (500 g) kidney beans (dry weight)
4 tins of chopped tomatoes
1 red onion
4 tbsp cider vinegar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp mustard
1 tsp chilli powder
Method
1. Soak the beans in plenty of cold water overnight.
2. Drain the beans and rinse thoroughly, put in a very large
saucepan with enough fresh cold water to cover and bring to
the boil over a high heat.
3. Boil rapidly for 30 minutes then drain the beans and rinse
through with more fresh cold running water.
4. Transfer the beans to a large ovenproof dish and heat the
chopped tomatoes with the chopped onion, vinegar, soy sauce,
Worcestershire sauce, mustard and chilli powder; ideally, in the
same pan you used to cook the beans.
5. As soon as the sauce boils, pour over the beans, stir well and
cover the casserole with a lid or a layer of foil.
6. Cook in a low oven, Gas Mark 2–3 (160–170ºC), for about 3
hours, or until the beans are just soft.
about a dozen servings – but they do keep well in the fridge for a
few days and can be served alongside, or mixed in with, lots of
other dishes – as a baked potato filling, or added to chilli con carne,
for instance.
1 lb (500 g) kidney beans (dry weight)
4 tins of chopped tomatoes
1 red onion
4 tbsp cider vinegar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp mustard
1 tsp chilli powder
Method
1. Soak the beans in plenty of cold water overnight.
2. Drain the beans and rinse thoroughly, put in a very large
saucepan with enough fresh cold water to cover and bring to
the boil over a high heat.
3. Boil rapidly for 30 minutes then drain the beans and rinse
through with more fresh cold running water.
4. Transfer the beans to a large ovenproof dish and heat the
chopped tomatoes with the chopped onion, vinegar, soy sauce,
Worcestershire sauce, mustard and chilli powder; ideally, in the
same pan you used to cook the beans.
5. As soon as the sauce boils, pour over the beans, stir well and
cover the casserole with a lid or a layer of foil.
6. Cook in a low oven, Gas Mark 2–3 (160–170ºC), for about 3
hours, or until the beans are just soft.
KEBABS
A friend of mine who cooks a lot of turkey always refers to the
dark meat as poor man’s lamb because she swears that’s just what
it tastes like …
Anyway, I’d normally make kebabs with the remains of a leg of
lamb, which we don’t have very often, but I’ve also made kebabs
with patties of minced lamb mixed with leftover sausages, which
are just as good and probably not all that different from what (I’d
like to think) is in the meat mixture you get on the spike in a kebab
shop …
But no recipe need ever be completely authentic as long as it
tastes good and contains plenty of nutrients, and when you think
about it, a kebab with lots of salad – especially in wholemeal pitta
bread – is pretty healthy all round, whether you’ve made it from a
cooked turkey drumstick cut into chunks, minced meat patties or
lamb from a leftover joint. You don’t need much meat either; about
1 lb (550 g) should be enough to make kebabs for at least four
people.
For the kebabs
1 lb (500 g) + meat
Wholemeal pitta bread
Iceberg lettuce
Tomatoes
Cucumber
Red onion
For the sauce
2 tbsp natural yoghurt
1 tbsp vinegar
1 tsp mint
1 tsp sugar
1⁄2 tsp each: curry powder, turmeric, onion or garlic salt
Method
1. If you’ve cooked the meat from scratch keep it warm while you
prepare the sauce and salad, otherwise thoroughly reheat the
previously cooked meat once everything else is ready.
2. Wash, dry and finely shred the lettuce. Slice the tomatoes,
cucumber and onion into rings.
3. Make the dressing by mixing all the ingredients together in a
small bowl, adding more yoghurt or a spoonful of mayonnaise
for a thicker sauce.
4. Warm the pitta bread under a preheated grill for about 2
minutes, turning once, then split them open with a sharp knife
as soon as the bread is cool enough to handle.
5. Fill the pittas with the salad and hot meat, adding a spoonful
of sauce to each one.
dark meat as poor man’s lamb because she swears that’s just what
it tastes like …
Anyway, I’d normally make kebabs with the remains of a leg of
lamb, which we don’t have very often, but I’ve also made kebabs
with patties of minced lamb mixed with leftover sausages, which
are just as good and probably not all that different from what (I’d
like to think) is in the meat mixture you get on the spike in a kebab
shop …
But no recipe need ever be completely authentic as long as it
tastes good and contains plenty of nutrients, and when you think
about it, a kebab with lots of salad – especially in wholemeal pitta
bread – is pretty healthy all round, whether you’ve made it from a
cooked turkey drumstick cut into chunks, minced meat patties or
lamb from a leftover joint. You don’t need much meat either; about
1 lb (550 g) should be enough to make kebabs for at least four
people.
For the kebabs
1 lb (500 g) + meat
Wholemeal pitta bread
Iceberg lettuce
Tomatoes
Cucumber
Red onion
For the sauce
2 tbsp natural yoghurt
1 tbsp vinegar
1 tsp mint
1 tsp sugar
1⁄2 tsp each: curry powder, turmeric, onion or garlic salt
Method
1. If you’ve cooked the meat from scratch keep it warm while you
prepare the sauce and salad, otherwise thoroughly reheat the
previously cooked meat once everything else is ready.
2. Wash, dry and finely shred the lettuce. Slice the tomatoes,
cucumber and onion into rings.
3. Make the dressing by mixing all the ingredients together in a
small bowl, adding more yoghurt or a spoonful of mayonnaise
for a thicker sauce.
4. Warm the pitta bread under a preheated grill for about 2
minutes, turning once, then split them open with a sharp knife
as soon as the bread is cool enough to handle.
5. Fill the pittas with the salad and hot meat, adding a spoonful
of sauce to each one.
SAUSAGES IN ONION GRAVY WITH ROOT VEGETABLE CRUSH
A crush is just a neat culinary term for what you get when you
mash the wrong type of potatoes (i.e. it’s a bit lumpy), which would
also apply to this recipe if the vegetables you use don’t cook
completely in sync with each other, so call this a root vegetable
mash if you get a completely smooth result and a crush if you don’t.
This amount of gravy is enough for at least four servings so if
you want more, double it. The type and quantity of vegetables is
just a guide.
Sausages (any number)
1–2 onions
4 tsp gravy browning
1⁄2 pint (300 ml) water
1⁄2 glass of sherry or cider
1 turnip
1 parsnip
2 potatoes
Butter
Milk
1 small swede
4 carrots
Oil
Method
1. Warm some oil in a large ovenproof dish with the oven set at
Gas Mark 5 (190ºC) and peel and slice the onions.
2. Put the sausages in the ovenproof dish and cook for about 15
minutes before you add the onions. (Make sure the onions are
well coated with the oil.)
3. Meanwhile, peel and chop the vegetables to roughly the same
size, then bring them to the boil in a large saucepan of cold
water, cover with a lid and simmer gently for about 15 minutes,
or until the vegetables are just soft. Strain; add a lump of butter
and a splash of milk to the pan, then mash.
4. Pour 1⁄2 pint (250 ml) of boiling water into a measuring jug
and mix 4 teaspoons of gravy browning to a paste in a small
bowl or cup with a little more cold water.
5. When the sausages are cooked, spoon the onions into a clean
saucepan, leaving any excess oil behind, pour in the boiling
water and put the pan over a low heat. (Leave the sausages in
the oven on a very low heat while you make the gravy.)
6. Add the diluted gravy browning to the pan followed by the
sherry or cider, stirring constantly with a fork or a small hand
whisk to prevent lumps. Keep stirring for a couple of minutes
until the gravy thickens.
7. Put the sausages onto plates, cover with the onion gravy and
serve with the vegetables.
mash the wrong type of potatoes (i.e. it’s a bit lumpy), which would
also apply to this recipe if the vegetables you use don’t cook
completely in sync with each other, so call this a root vegetable
mash if you get a completely smooth result and a crush if you don’t.
This amount of gravy is enough for at least four servings so if
you want more, double it. The type and quantity of vegetables is
just a guide.
Sausages (any number)
1–2 onions
4 tsp gravy browning
1⁄2 pint (300 ml) water
1⁄2 glass of sherry or cider
1 turnip
1 parsnip
2 potatoes
Butter
Milk
1 small swede
4 carrots
Oil
Method
1. Warm some oil in a large ovenproof dish with the oven set at
Gas Mark 5 (190ºC) and peel and slice the onions.
2. Put the sausages in the ovenproof dish and cook for about 15
minutes before you add the onions. (Make sure the onions are
well coated with the oil.)
3. Meanwhile, peel and chop the vegetables to roughly the same
size, then bring them to the boil in a large saucepan of cold
water, cover with a lid and simmer gently for about 15 minutes,
or until the vegetables are just soft. Strain; add a lump of butter
and a splash of milk to the pan, then mash.
4. Pour 1⁄2 pint (250 ml) of boiling water into a measuring jug
and mix 4 teaspoons of gravy browning to a paste in a small
bowl or cup with a little more cold water.
5. When the sausages are cooked, spoon the onions into a clean
saucepan, leaving any excess oil behind, pour in the boiling
water and put the pan over a low heat. (Leave the sausages in
the oven on a very low heat while you make the gravy.)
6. Add the diluted gravy browning to the pan followed by the
sherry or cider, stirring constantly with a fork or a small hand
whisk to prevent lumps. Keep stirring for a couple of minutes
until the gravy thickens.
7. Put the sausages onto plates, cover with the onion gravy and
serve with the vegetables.
MEAT & POTATO PUDDING
Because you fry the meat before you steam the pudding, the
cooking time is about an hour shorter than it would be for a
traditional steak and kidney pudding; around 2 hours as opposed
to 3 hours plus.
Minced beef is sold in similar sized packs practically
everywhere although the weight varies between 400 g–500 g
(about 1 lb) from one supermarket to another. A 400 g pack with
roughly the same amount of potatoes is perfect for a standard size
11⁄2–2 pint (750 ml–1 litre) pudding basin so if you’re using one
of the bigger packets of meat reduce the quantity of potatoes
accordingly.
For the pastry
1⁄2 lb (225 g) self-raising flour
4 oz (100 g) suet
6 fl oz (175 ml) cold water (approx)
For the pudding
Approximately 1 lb (400 g–500 g) minced beef
1 lb (400 g–500 g) potatoes (approx)
1 onion
1 beef stock cube
1 tbsp tomato purée
2 tsp garlic purée
1 tbsp mustard
1⁄2 cup of cold water
Method
1. Peel the potatoes; rinse in cold water and cut into large cubes
then put the potatoes straight into a saucepan of boiling water
and simmer gently for a very few minutes before removing
from the heat and rinsing in cold water again.
2. Dry fry the minced beef and add the chopped onion, breaking
up the meat occasionally with a wooden spoon. Once the meat
has browned, strain as much of the fat out of the pan as you can.
3. Put the beef stock cube, tomato purée, garlic purée, mustard
and water into the pan with the meat and cook for a couple
more minutes before adding the potatoes and removing the
pan from the heat.
4. Make the pastry by sifting the flour into a large mixing bowl
with the suet then making a well in the centre and gradually
adding the water to make a soft but still fairly stiff dough.
5. Roll the dough out on a floured surface to make a big enough
circle to fill the pudding basin, with at least an inch (2.5 cm)
overlapping, then cut out one quarter of the pastry circle to
make the lid.
6. Line the pudding basin with the large piece of pastry, pressing
it down to the bottom of the basin and sealing the join with
your fingers.
7. Fill the pudding with the meat mixture, then put the pastry
lid on and trim the overlap, leaving just enough to fold inwards
over the lid and seal the pudding. (Make it stick by painting a
little water along the edge of the pudding with your fingers
first.)
8. Cover the pudding with a double layer of greaseproof paper
and one layer of foil with a pleat in the middle to allow the
pudding to expand.
9. Steam the pudding in a large saucepan with a lid on for about
2 hours, checking the water level in the saucepan every so often
to see that it doesn’t boil dry.
10. Spoon the pudding straight from the basin, or hold an oven
tray firmly over the top and tip the basin upside down so the
pudding slides out slowly. Make extra gravy if you think the
pudding is too dry and serve with mixed vegetables or baked
beans.
Tip
If you have limited cupboard space and don’t want to
store too much flour, just buy plain and add a couple of
teaspoons of baking powder to make self-raising. The
ratio is approximate and varies from one source to
another, so I use 1 rounded tsp with smaller amounts of
flour – less than 1⁄2 lb (225 g) – a generous 11⁄2 tsp per
1⁄2 lb (225 g) and 2 heaped tsp for larger quantities,
including anything up to and slightly above 1 lb (450 g).
cooking time is about an hour shorter than it would be for a
traditional steak and kidney pudding; around 2 hours as opposed
to 3 hours plus.
Minced beef is sold in similar sized packs practically
everywhere although the weight varies between 400 g–500 g
(about 1 lb) from one supermarket to another. A 400 g pack with
roughly the same amount of potatoes is perfect for a standard size
11⁄2–2 pint (750 ml–1 litre) pudding basin so if you’re using one
of the bigger packets of meat reduce the quantity of potatoes
accordingly.
For the pastry
1⁄2 lb (225 g) self-raising flour
4 oz (100 g) suet
6 fl oz (175 ml) cold water (approx)
For the pudding
Approximately 1 lb (400 g–500 g) minced beef
1 lb (400 g–500 g) potatoes (approx)
1 onion
1 beef stock cube
1 tbsp tomato purée
2 tsp garlic purée
1 tbsp mustard
1⁄2 cup of cold water
Method
1. Peel the potatoes; rinse in cold water and cut into large cubes
then put the potatoes straight into a saucepan of boiling water
and simmer gently for a very few minutes before removing
from the heat and rinsing in cold water again.
2. Dry fry the minced beef and add the chopped onion, breaking
up the meat occasionally with a wooden spoon. Once the meat
has browned, strain as much of the fat out of the pan as you can.
3. Put the beef stock cube, tomato purée, garlic purée, mustard
and water into the pan with the meat and cook for a couple
more minutes before adding the potatoes and removing the
pan from the heat.
4. Make the pastry by sifting the flour into a large mixing bowl
with the suet then making a well in the centre and gradually
adding the water to make a soft but still fairly stiff dough.
5. Roll the dough out on a floured surface to make a big enough
circle to fill the pudding basin, with at least an inch (2.5 cm)
overlapping, then cut out one quarter of the pastry circle to
make the lid.
6. Line the pudding basin with the large piece of pastry, pressing
it down to the bottom of the basin and sealing the join with
your fingers.
7. Fill the pudding with the meat mixture, then put the pastry
lid on and trim the overlap, leaving just enough to fold inwards
over the lid and seal the pudding. (Make it stick by painting a
little water along the edge of the pudding with your fingers
first.)
8. Cover the pudding with a double layer of greaseproof paper
and one layer of foil with a pleat in the middle to allow the
pudding to expand.
9. Steam the pudding in a large saucepan with a lid on for about
2 hours, checking the water level in the saucepan every so often
to see that it doesn’t boil dry.
10. Spoon the pudding straight from the basin, or hold an oven
tray firmly over the top and tip the basin upside down so the
pudding slides out slowly. Make extra gravy if you think the
pudding is too dry and serve with mixed vegetables or baked
beans.
Tip
If you have limited cupboard space and don’t want to
store too much flour, just buy plain and add a couple of
teaspoons of baking powder to make self-raising. The
ratio is approximate and varies from one source to
another, so I use 1 rounded tsp with smaller amounts of
flour – less than 1⁄2 lb (225 g) – a generous 11⁄2 tsp per
1⁄2 lb (225 g) and 2 heaped tsp for larger quantities,
including anything up to and slightly above 1 lb (450 g).
French Market Meat Loaf
Ingredients :
1 pkt Cajun sausage links - (8 oz)
diced
1 med onion diced
1 sm green bell pepper diced
2 x garlic cloves minced
2 tsp salt
1 tsp freshly-ground black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
2 lb ground beef
1/2 cup beef broth
1/2 cup tomato sauce
1/4 cup soft breadcrumbs
1 lrg egg lightly beaten
Tomato Gravy (see recipe)
Method :
• Cook first 8 ingredients in a large nonstick skillet over
medium-high heat, stirring often, 10 minutes or until
vegetables are tender. Drain on paper towels; cool.
• Stir together ground beef and next 4 ingredients in a
large bowl; stir in sausage mixture. Shape meat mixture into
an 11 1/2- by 4-inch loaf; place in a lightly greased aluminum
foil-lined 15- by 10-inch jellyroll pan.
• Bake at 375 degrees for 50 minutes or until meat mixture
is no longer pink in center; drain meat loaf, and let stand 10
minutes. Serve with Tomato Gravy.
• This recipe yields 8 to 10 servings.
TOAD IN THE MUSH
and pouches in the supermarket chill cabinet. Knorr’s English
Broccoli and Stilton is perfect for this.
1 packet of instant dried soup
1 small packet of instant mashed potato
Milk
Water
Black pepper
Sausages
Method
1. Cook sausages in the usual way.
2. Make the soup with milk, or a combination of milk and water,
according to the instructions on the packet.
3. Take the soup off the heat when cooked and beat in the instant
mashed potato straight from the packet until the ‘mush’ is light
and fluffy. Season with black pepper and serve with sausages
and green vegetables.
French Market Beignets
Servings
Ingredients :
1 pkt Dry yeast
1/4 cup Very warm water
1/4 cup Sugar
1/2 tsp Each salt and nutmeg
1 x Egg, beaten
3/4 cup Canned evaporated milk
2 tbl Vegetable oil or shortening
3 1/2 cup All-purpose flour
Method :
• Makes about 36
• Oil for frying Powdered sugar
• Dissolve yeast in the water, add sugar, seasonings, egg,
evaporated milk, oil, and flour. Beat well until smooth. Cover
with plastic wrap and let rise in a warm place until doubled.
• Punch down, knead 4 or 5 times, and roll into a long, 18
by-12-inch rectangle 1/8-inch thick. Cut into rectangles 3 by 2
inches, cover lightly with plastic, and let rise again about 20
minutes.
• Heat oil in a wok or heavy skillet to 365 F and fry 2 or 3
at a time until the beignets puff and turn golden brown on both
sides. Drain on paper towels. Drop them in a paper bag filled
with powdered sugar and shake until coated. Serve hot.
• I Hear America Cooking
MACARONI CHEESE
whisk a spoonful into the sauce once you’ve added the milk.
(If you don’t have macaroni any other pasta shapes will do.)
I find it hard to give precise quantities for a cheese sauce
because I never measure the quantities when I make it myself, but
you won’t go far wrong with these and you can always whisk in a
little more milk at the end if you think the sauce is too thick. And
although you’re supposed to add the grated cheese to the finished
sauce I throw the whole lot in with the milk and it works just fine.
Macaroni or pasta shapes
2 oz (50 g) butter or margarine
2tbsp plain flour
1 oz (25 g) cheese
1 pint (500 ml) milk
1 tsp nutmeg
1 tsp mustard powder
Black pepper
Method
1. Put the macaroni in a saucepan of slightly salted boiling water
and simmer steadily for about 15 minutes in the usual way, or
according to the instructions on the packet.
2. Melt the butter or margarine in a saucepan over a low heat
while you sift the flour, mustard powder and nutmeg together.
3. Stir the flour mixture into the melted fat with a wooden spoon
and keep stirring for a couple of minutes until the paste is shiny
and slipping away from the bottom of the pan.
4. Add the milk, grated cheese and black pepper and keep beating the
sauce to prevent lumps forming – or make it easy on yourself to
begin with by using a small hand whisk instead of a wooden spoon.
5. Drain the cooked macaroni and put it in a lightly buttered
ovenproof dish then cover with the cheese sauce and pop it in
the oven at Gas Mark 7 (220ºC) or under a preheated grill for
a couple of minutes until it browns and bubbles.
6. Serve with grilled crispy bacon, grilled tomatoes and spinach.
SWEDISH MEATBALLS & CREAM SAUCE
packet mix sauce) but if you fancy the food without the mile-long
trip round the store and a 30-minute wait at the checkout – and
that doesn’t include the hassle of finding a parking space and
getting out of the car park afterwards – try making these at home
instead. (This amount of meat makes between 25–30 meatballs.)
Redcurrant jelly is a good substitute for the fruit jelly you get
in the Ikea restaurants, which is loganberry I think.
For the meatballs
1⁄2 lb (225 g) pork mince
1⁄2 lb (225 g) beef mince
1 tsp garlic or onion salt
1⁄4 tsp cayenne pepper
Black pepper
For the cream sauce
2 big tsp gravy powder
1 tsp cornflour
1 tsp garlic salt
1 tsp sugar
1 tiny tin (7 fl oz/170 g) evaporated milk
3⁄4 pint (450 ml) water (approx)
Method
1. Make the meatballs by squishing the meat and all the
seasonings together in a bowl and rolling the mixture into small
balls with your hands. (Don’t use flour; just wet your hands
with water.) To cook: either flash fry the meatballs for a couple
of minutes in enough hot oil to cover them, then finish in the
oven, or bake them in the oven from the start at Gas Mark 6
(200ºC) for 15–25 minutes – depending on whether or not
they were fried first.
2. Meanwhile, make the cream sauce by pouring the evaporated
milk into a measuring jug and topping it up to the 3⁄4 pint (450
ml) mark with boiling water.
3. Pour the milk/water mixture into a saucepan and bring almost
to the boil over a low heat.
4. While you’re waiting for the milk to boil, mix the gravy powder,
cornflour, sugar and garlic salt with a very little cold water
(about 1–2 tbsp) to make a smooth paste in a mug or small
bowl.
5. As soon as the milk is hot enough (you may notice the
beginnings of a crinkly skin on the surface), add a few
tablespoons of the hot milk to the paste, making sure it’s well
mixed, then pour the warm paste slowly back into the pan,
whisking or stirring all the time to make a thick, lump-free
sauce.
6. Serve the meatballs with chips or rice, with the sauce poured
over the meatballs and the fruit jelly on the side.
PIE & MASH & LIQUOR
which is a great pity when there are so many vile burger bars and
greasy fried chicken shops to choose from.
Anyway, even if pies go further out of fashion than they are
now, you can still make them at home. I nearly always make mine
with shortcrust pastry, but use ready-made puff pastry if you
prefer. Either way, these little pies can be made in advance and kept
in the fridge for a couple of days.
The other point I should make is that although the tin I use is
meant to be a Yorkshire pudding tin, it’s actually about the same
size as an extra large muffin tin (I’ve also seen much bigger
Yorkshire pudding tins than mine) but as long as the holes in the
tin are deep enough and the tin looks about right to you, don’t
worry too much about the size, it should be fine.
You should get between 6 and 10 pies from the quantities in the
recipe.
For the pastry
8 oz (225 g) plain flour
2 oz (50 g) butter or margarine
2 oz (50 g) lard
Cold water (approximately 4 tbsp)
For the filling
1lb (500 g) beef mince
1 large onion
2 tsp gravy browning
1⁄4 mug of cold water
1⁄4 cup of milk for glazing
Method
1. Make the pastry by sifting the flour into a large mixing bowl
then adding the fat to the bowl in small pieces and rubbing the
fat and flour together with your fingertips until the mixture
resembles medium-fine breadcrumbs.
2. Make a well in the centre of the flour then add about half the
given quantity of water and mix together with your hand or a
tablespoon to make the dough, adding a little more water if
necessary.
3. Turn the dough out onto a floured surface and knead for a
minute or two until the dough is smooth and workable, then
wrap in cling film or foil and keep in the fridge while you make
the pie filling.
4. Cook the mince in a large pan while you finely chop the onion,
then add the onion to the pan and cook for a few more minutes
until the mince has browned and the onion is soft.
5. Meanwhile, preheat the oven to Gas Mark 6 (200ºC) and use
a mug to make six circles on a sheet of greaseproof paper (or
one circle for however many pies you’re making). Place a
greaseproof circle at the base of each hole in the tin and grease
the whole of the inside.
6. As soon as the meat is cooked, strain as much of the fatty
liquid out of the pan as you can and mix 2 teaspoons of gravy
browning in 1⁄4 mug of cold water, making sure there are no
lumps.
7. Pour the gravy browning into the pan with the meat and stir
well for a minute or two until the sauce thickens, then remove
the pan from the heat.
8. Roll out the pastry to about 1⁄8 in (3 mm) thick; use a side plate
or saucer to cut out six pie bottoms, and a mug to make six pie
lids, re-rolling the pastry trimmings as necessary.
9. Carefully place one large circle of pastry in each hole in the tin;
prick with a fork several times then fill with the meat mixture,
leaving about 1⁄4 in (5 mm) of pastry at the top.
10. Brush the pastry edges of the pies with a little milk then put a
lid on top of each pie and fold the top edge of the pastry over
the lid, pressing down gently to seal the pies.
11. Prick the top of the pies with a fork, brush with more milk and
bake the pies in a hot oven for about 25 minutes, or until the
pastry is golden.
12. Serve with mashed potatoes and parsley liquor.
How to make liquor If you don’t have fresh chicken stock, use the water you’ve boiled
the potatoes in, or even a mixture of each. And although it’s better
to use fresh, chopped flat-leaf parsley, dried herbs are more than
good enough.
2 oz (50 g) butter or margarine
1 tbsp cornflour
1 pint (500 ml) fresh chicken stock or 1 pint (500 ml) potato
water, or a mixture of stock and water)
1 tbsp vinegar (preferably white wine vinegar, but brown malt will
do)
A handful of fresh parsley or 2 tbsp dried parsley
Salt & pepper
Method
1. Melt the butter or margarine in a saucepan and stir in the
cornflour to make a paste.
2. Gradually pour in the stock or water, plus vinegar, and whisk
continuously to prevent lumps forming.
3. Add the finely chopped fresh parsley to the sauce and season
with a very little salt and pepper.
4. Serve with the pies and mashed potatoes.
Tip
Instead of using cornflour, thicken a watery sauce with a
small cup of (uncooked) couscous stirred in a few minutes
before serving.
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