RECIPE BOOK

DAVID'S FISH PIE •  BRAISED BEEF •  FRUIT CAKE •  BARBEQUE SAUCE •  CURRY (MILD) •  STICKY BEEF •  ELECTRIC/GAS TEMPERATURES

DAVID'S FISH PIE

Serves/Makes 3

Preparation time: 10 minutes

Cooking time: 30-40 minutes

Ingredients

400g of white fish (cod loin or haddock for example)

250g of fresh king prawns

bag of fresh spinach

250g of cheese sauce

2-3 large potatoes, boiled and mashed

2 spring onions, chopped

3 tomatoes, sliced

flat level teaspoon each of paprika, ground ginger, parsley (or tarragon) (or any preferred herb or spice)

Method

1. Pre-heat oven to gas mark 5.  Peel and chop potatoes. Boil for 15 minutes

2. Place white fish in the microwave and cook on full power for only 2 minutes

3. In a large casserole dish, place the spinach evenly as a bottom layer

4. Place the white fish on top evenly, and then decorate with the prawns, tomatoes and spring onions. Sprinkle herbs and spices on fish

5. Pour cheese sauce over all ingredients

6. Spread mashed potato evenly over everything

7. Place in middle of the oven for about 30 minutes or until white fish is cooked thoroughly.

BRAISED BEEF

Serves/Makes: 3

Preparation time: 10 minutes

Cooking time: 4-6 hours

Ingredients

400g of braising steak, cut in to large cubes

1-2 medium sized onions, chopped

12 mushrooms, thickly sliced

Handful of frozen sweet corn (optional)

2 teaspoons of tomato puree

1 teaspoon of garlic puree (or fresh equivalent)

1 pint of stock (made from beef, roasted onion gravy granules)

½ cup of red wine

1 or 2 teaspoons of dried rosemary

Method

1. Place all of the ingredients in a large casserole dish or a slow cooker and stir.

2. Place casserole dish in the middle of the oven, gas mark 3 for 4 hours.  If slow cooker, leave to cook for 4 hours.

Barbeque Sauce

Serves/Makes:  ¾  of a cup

Preparation time: 5 minutes

Ingredients

1/2 cup (125 ml) tomato ketchup

1/4 onion, chopped (optional)

2 tablespoons of brown sugar (30 ml)

1 tablespoon of (prepared) mustard (15 ml)

1 teaspoon of Worcestershire sauce (5 ml)

1/4 teaspoon of garlic powder (1 ml)

1/4 teaspoon of crushed red pepper (1 ml) (optional)

Preparation

In a saucepan stir all ingredients together and cook 2 minutes over medium heat until onion is tender.

Curry (Mild)

Serves 2

Preparation time: 10 minutes

Cooking time: 50 minutes

Ingredients

2 chicken breast fillets (medium/large), sliced as chunks (½ inch roughly shaped cubes)
2 dessert spoons of cooking oil (any oil; sunflower, vegetable or olive)
1 sachet of Paktas Coconut Milk (optional)
2 teaspoon of curry powder (mild or madras)
1 teaspoon of turmeric
1 onion, sliced
2 dessert spoons of sultanas (or 1 heaped teaspoon of sugar if sultanas are not desired)
1 dessert spoon of Bisto Best chicken flavour
220ml of boiling water
2 teaspoons of cornflour (for thickening, mixed with a little cold water)
150g of fresh single cream (optional)

Method

1. Mix the chicken stock and water together and add to it, the sultanas. Stir.
2. Place the oil in a wok and heat. Add onions, stir until transparent, and then push to one side of the pan.
3. Tilt the pan to create a pool of oil and mix in to it the curry powder and turmeric. Stir to form a paste.
4. Immediately, add to the pan, the mix of stock and sultanas. Stir thoroughly.
5. Add chicken and stir thoroughly. Leave to cook for 15 minutes, stirring occasionally.
6. Add the sachet of coconut milk (optional).  Stir and cook for a further 15 minutes.
7. Cook rice (if necessary).
8. Place the cornflour in a cup and add cold water (A DRIP AT A TIME) to form a thick paste. Don’t make it too runny or it will not act as a thickener – pour in to the pan whilst stirring vigorously and watch for the gravy-like curry to take on a thick sauce consistency.
9. Before serving, add the single cream and stir in for 2-3 minutes (optional)

FRUIT CAKE

Serves 10
Preparation time: 10 minutes

Cooking time: 1¼ to 1½ HOURS

 

Ingredients
8oz of self-raising flour
8oz sultanas
4oz butter
4oz caster sugar
2oz ground almonds
4 table spoons of milk
2 eggs

Method
Mix all of the ingredients together (ideally in an electric mixer).
Pour in to an lightly greased 1lb loaf tin and place in the centre of a pre-heated oven, gas mark 3 for 1¼ hours.
Test after this time with by inserting a skewer in to the cake and ensure that is dry when you remove it. If not, place in the oven for a further 15 minutes or until the skewer.
 

Sticky Beef

Serves two,
Preparation time: 10 minutes

Cooking time: 1½ hours
 

Description
Here is a fabulous dish to get your teeth in to… and if you like sweet and sour mixed food, then you’ll going to love this! It mixes beef with the unusual herb rosemary. It is sweetened by soft brown sugar and has everything you would expect from a beef dish, including mushrooms, green pepper and onions. Recommend serving on a bed of Golden Vegetable Rice or any rice dish.
 
Ingredients
400g (½lb) of stewing beef, (braising or casserole beef is fine), cubed
2-3 dessert spoons of cooking oil, (sunflower or vegetable is fine)
1 medium size onion, roughly chopped
5-6 medium size mushrooms, sliced (not too thinly)
1 small green pepper, chopped
2 teaspoons of light brown sugar (Demerara is fine)
1 heaped dessert spoon of Bisto Best gravy granules (any beef gravy stock is fine)
220ml of boiling water
1 teaspoon of Arromat multi-spice (optional)
2 teaspoons of dried rosemary
2 teaspoons of tomato puree
1 teaspoon of garlic puree
2 teaspoons of sesame seeds
 
Method

1. Place the oil in to a wok pan (or deep frying pan) and heat. Add onion and gentle heat for 2 minutes.
2. In the meantime, take a jug and add to the boiling water the beef stock, the tomato and garlic puree and the rosemary and Arromat spice.
3. Add the beef to the pan evenly brown.
4. Stir the beef stock and herbs in to the pan and stir again.
5. Add the green pepper and the mushrooms and stir everything together.
6. Add the brown sugar and stir in again. Taste the gravy and add more sugar if desired. Stir in a 1 teaspoon of the sesame seeds (holding back another teaspoon for the garnish).
7. Stir and then leave to simmer on a low heat for 15 minute intervals. Come back and stir again. You need to continue to do this every 15 minutes until the gravy reduces down to a thick and sticky consistency. (It should take 1-1½ hours).
8. Cook the rice, drain and serve. Place the beef on top.
9. Finally add the other teaspoon of sesame seeds as a garnish.
 

Electric/Gas Temperatures

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