tag:blogger.com,1999:blog-72631598949243802832024-03-08T07:19:34.531+00:00Jazz ChefsA Blog where musicians can post their recipes, restaurant recommendations, and thoughts about food, wine etc.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-7263159894924380283.post-46254081143686308572008-11-20T12:44:00.003+00:002008-11-20T12:52:06.109+00:00The Goulash ArchipelagoRecipe for the best World's Best Goulash on the BBC website!<br /><br /><br />http://www.bbc.co.uk/radio4/factual/goulash_archipelago.shtml<br /><br />British jazz bass player Arnie Somogyi and his friend the Hungarian guitarist Zsolt Bende travel through the Carpathian mountains, only eating what they are given in exchange for playing their music.<br /><br />With Arnie's double bass squeezed into their tiny hire car, they go in search of Hungarian specialities, including the country's staple dish, goulash.<br /><br />Friday 21 November<br /><br />Arnie and Zsolt begin at the Restaurant Rosenstein on Mosonyi Street, Budapest, before they head out on the open road to test their ability to charm food from the kitchens of rural Hungary by just turning up unannounced and knocking on the chef’s pantry door.<br /><br />A plate of bean soup keeps the wolf from the door until they fetch up at a very festive occasion in a family restaurant in the town of Band. It's a Christening party and Arnie and Zsolt offer to play for their supper.<br /><br /><br />Friday 28 November<br /> <br />Arnie and Zsolt reach Komando, a little logging village over 3,500 feet up in the Carpathian Mountains.<br /><br />Along the way, they make an unscheduled stop at the ancestral home of Count Kalnoky, who invites to join his guests for dinner, in exchange for a fantastic performance, and insists they stay the night.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-14501843200464925262008-09-25T10:43:00.003+01:002008-10-02T12:18:01.497+01:00Mushroom Dhal - Mike Gorman<span style="font-weight: bold;">Ingredients:</span><br />250 grams red lentils<br />1 large onion<br />4 Cloves garlic chopped<br />1 piece thumb sized ginger chopped<br />1 long dried red chilli<br />1 tsp tumeric<br />1 tsp mustard seed<br />1 tsp cumin seeds<br />1 large vine tomato<br />10 chesnut mushrooms (or 3 portabello mushrooms)<br />Boiling Water<br />1 tsp salt<br /><br />Method:<br /><br />1. Chop half the onion, and place in a pan with the lentils, ginger, garlic, tumeric, red chilli and salt. Cover with boiling water and bring down to a simmer. Cover the pan.<br /><br />2. When the lentils are cooked, chop the tomato and add to the lentils. Simmer for 5 more mins then remove from the heat.<br /><br />3. Pour 1 tbls of vegetable or sunflower oil into a frying pan and turn the heat up.<br /><br />4. Slice the remaining half of the onion, and slice the mushrooms into thin slices.<br /><br />5. Put the mustard seeds and cumin seeds into the hot oil. They should spit and splutter.<br /><br />6. After about 30secs add the sliced onion, and fry until browned well. Then add the mushrooms.<br /><br />7. Fry until the mushroom is soft then pore the whole contents of the frying pan into the dhal, stir, and serve.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-7656829671052100142008-09-25T09:42:00.005+01:002008-10-02T12:17:48.133+01:00Leftover Chicken Biryani - Mike GormanThis is my own modification of the traditional Anglo Indian Biryani recipe, that works especially well with leftover roast chicken. I've actually tried it with guinea fowl, after making the pot roast recipe below, and it came out great.<br />These amount are based on a 4lb chicken that has already fed 2 people.<br />This recipe will easily feed 4 more from the same chicken.<br /><br />The basic premise here, is to first, make a broth with the bones and whole spices.<br />Then make the Green Masala, and fry the leftover cooked chicken in that.<br />Then fry the rice, in the chicken / green masala.<br />Then add the broth, and cook till ready.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /><span style="font-style: italic;">Broth:<br /></span>1 onion roughly chopped<br />4 cloves garlic roughly chopped<br />1 piece of thumb sized ginger roughly chopped<br />1 stick of celery roughly chopped<br />1 carrot roughly chopped<br />2 sticks of cassia bark (cinammon)<br />6 cloves<br />5 green cardomon pods<br />10 black peppercorns<br />2 pints of water<br /><br /><span style="font-style: italic;">Green Masala / Rice:<br /></span>10 curry leaves<span style="font-style: italic;"><br /></span>1 onion finely chopped<br />4 cloves of garlic finely chopped<br />1 piece of thumb sized ginger finely chopped or grated<br />1 small bunch fresh green coriander (about the amount you get for 79p in a supermarket) - finely chopped.<br />1 tablespoon dried mint<br />2-4 green chillies<br />1 tsp tumeric<br />1 tsp ground coriander<br />1 tsp ground cumin<br />1/2 tsp mustard powder<br />1/4 black pepper<br />1 tablespoon cider vinegar<br />leftover chicken<br />380g rice<br />2 tablespoons natural yoghurt<br />1-2 tsp salt (to taste)<br />1/2 lime (optional)<br /><br /><br />2 large pots....1 for the broth, one oven proof pot for the biryani.<br /><br /><span style="font-weight: bold;">Method:</span><br />1. First remove all the leftover chicken from the bones, and break the bones down into small single pieces.<br /><br />2. Place all the broth ingredients into a large pot and bring to the boil. Turn down to a simmer and cover the pot.<br /><br />3. Next, heat 1tbls of sunflower or vegetable oil in the oven proof pot or casserole. Add the curry leaves and fry for about 1 min until they are slightly browned at the edges.<br /><br />4. Add the onions, garlic and ginger and fry on medium heat until soft.<br /><br />5. Add the green coriander, mint and green chillies, and continue to fry on a medium heat for about 3-4 minutes.<br /><br />6. Add the tumeric, ground coriander, cumin, mustard powder and black pepper. Fry for about 1-2 mins, then add the vinegar.<br /><br />7. When the vinegar has evaporated, add the chicken and fry for 2-3 mins until well coated.<br /><br />8. Add the rice and fry for another 2-3 mins and stir in the yoghurt. Take the pan off the heat. Pre heat the oven to 180 degrees C.<br /><br />9. When the broth has had about 45 mins, remove from the heat and pass through a colander to remove the bones / veg etc from the liquid.<br /><br />10. Pour the liquid into the rice pot, enough so that it covers the rice with about 1/2 inch to spare. If there's not enough liquid, add some hot water. Add the salt, and bring to a simmer.<br /><br />11. Cover the pot and place in the oven. After 15 mins check to see if all the water has been absorbed. If not place back until this is the case. When all the water has been absorbed, turn off the heat and leave in the oven for a further 15-30 mins. This gives a chance for the rice to absorb all the steam and improves the flavour even more.<br /><br />12. Before serving, squeeze the lime into the biryani and mix. This goes especially well with Mushroom Dhal (see next recipe)..<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-style: italic;"><br /><br /></span><br /><br /><br /><br /><span style="font-style: italic;"></span>Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com1tag:blogger.com,1999:blog-7263159894924380283.post-86409706882432659302008-09-25T09:29:00.003+01:002008-10-02T12:17:32.359+01:00Really easy Buttered Parsley Rice - Mike GormanThis is so simple, it doesn't really warrent being called a recipe, but it's a nice way to serve boiled rice. It goes very well with the Guinea Fowl recipe below, as well as with Indian dishes.<br /><br />First rule is always use good quality Basmati rice.<br /><br />Soak the rice in water for 1/2 hour minimum. The reason for this is that it rids the rice of a lot of starch, after washing it, and helps it to cook quicker and fluffier. Rinse well in a sieve.<br /><br />Then place the rice in a pan, and cover with boiling water. The trick here is to use twice the amount of water than rice, (eg 1/2 cup of rice need 1 cup of water).<br /><br />Add salt, and bring down to a gentle simmer.<br /><br />Cover the pan.<br /><br />After about 10 mins, the rice should be cooked. Have a look. If it looks like there's still water floating on the top, then leave for another couple of mins.<br /><br />When cooked, take the rice off the heat and throw in about 2 tsp of good quality dried parsley (freeze dried is good) and a generous knob of butter, cut into small pieces. Make sure you distribute the butter pieces evenly. <span style="font-weight: bold;">Don't stir the rice yet</span>. Replace the lid and leave on the stove <span style="font-weight: bold;">(but not on the heat) </span>for 5 mins.<br /><br />Immediately before serving, gently stir the parsley and melted butter into the rice.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-15916483238026818092008-09-25T09:02:00.003+01:002008-10-02T12:17:16.209+01:00Pot Roast Guinea Fowl (or Chicken) with Chickpeas - Mike GormanThis recipe works equally as well with a good free range chicken.<br /><span style="font-weight: bold;"><br />Ingredients:<br /></span><span>1 Guinea Fowl (about 4lbs or 1.8kg)<br />1 onion (chopped)<br />4 shallots (chopped)<br />1 stick of celery (chopped)<br />6 cloves garlic (chopped)<br />2 carrots (chopped)<br />1 tin of chick peas<br />1 tsp smoked paprika<br />3 anchovy fillets (chopped)<br />2 bay leaves<br />250 ml white wine<br />250 ml water (boiling)<br />olive oil<br />a small knob of butter<br /><br />You will need </span><span>a large pot or casserole with a tight fitting lid, and </span><span>a large frying pan.</span><span><br /><br /><span style="font-weight: bold;">Method:</span><br />1. In the large pot, fry the anchovy fillets in olive oil and the butter, for about 30 secs - 1 min, until they've more or less disintigrated into a paste.<br />2. Add the onion, shallots and garlic, and fry them until softened.<br />3. Add the celery and carrots, and fry for 5 mins on medium (careful not to burn)<br />4. Add the smoked paprika, and stir into the mixture for about 1 min.<br />5. Add the wine, bring to the boil and then add the boiling water and bay leaves, and bring down to a gentle simmer. Add the chickpeas and cover the pan.<br />6. Pour about 1tbls of olive oil into the large frying pan, and heat up. Brown the guinea fowl on all sides. It will spit and splatter quite a lot, but you can turn it by using a cloth to protect your hands, and manipulating it by the legs and wings.<br />7. When browned, carefully place the bird into the casserole or pot, sitting in the broth. Cover with a double layer of foil, shiny side down, and place the lid firmly on top of this.<br />8. Cook in a 200 degree oven for 1 hour, then remove the lid for 15 mins, to crisp up the skin.<br />9. Remove the bird to a warmed plate, and let rest for 10 mins. Meanwhile, place the Casserole on the stove, and bring the broth to a simmer. Mashing a few chick peas and carrots with a fork at this stage will help thicken it a litte.<br />10. Serve with boiled rice or mashed potatoes.<br /><br /><br /><br /></span>Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-55089494766875990972008-09-22T23:42:00.004+01:002008-09-22T23:51:06.805+01:00The Greatest Fastest Pasta Sauce Ever-Sagat GuireyThe Greatest Fastest Pasta Sauce Ever.<br /><br /><br /><br />Ingredients<br /><br />Olive Oil<br />Onion, medium size<br />Tinned Tomatoes, 1 can<br />Garlic<br />Mixed Herbs<br />Wine<br />Bacon Or Lardons*<br />Courgettes* <br />Mushrooms*<br />* = Optional<br /><br />The sequence of cooking is important because the initial frying is only possible if vegetables with a lot of water content are not put in too soon.<br /><br />Heat Olive Oil in a large heavy metal cooking pot/frying pan/casserole dish, the more room the ingredients have to spread out in the pan; the quicker the sauce will cook.<br /><br />The heat can be very high, as long as ingredients are stirred and not allowed to burn.<br />If not in a hurry; low heat; less monitoring.<br /><br />There should be enough oil in the pan to fry the finely chopped onions deeply. <br />Fry onions until golden brown and transparent. <br /><br />Soon after onions are cooking also fry mixed herbs or any mediterranean herbs you have to hand; thyme, rosemary, oregano. Can add chilli at this time for spicy sauce.<br /><br />At this time the chopped bacon or lardons can be added, if this is to be a non-vegetarian sauce.<br /><br />Add finely chopped garlic, fry for a short time, before vegetables are added, until light brown, not burnt.<br /><br />At this point vegetables could be added (or not) they need to be chopped finely, courgettes, or peppers or mushrooms, fry up until soft. Most vegetables work out ok.<br /><br />(Boil Kettle, put boiling water into large sauce-pan, add drop of olive oil and pinch of salt, when the water is boiling, put in and cook spaghetti/pasta, which should be ready just before sauce).<br /> <br />Whole or chopped tinned tomatoes, using a spoon or fork hold back tomatoes and strain tomato juice from can into sauce and then reduce quickly using high heat, use a knife to chop tomatoes in can, add them to sauce, reduce over high heat.<br />Also can use fresh tomatoes: remove skin by plunging them into boiling water.<br /><br />Wine, not too much, can be added at this point, or used at end, when tomatoes are cooked down to more solid texture, to clean any small bits of mildly burnt bits of sauce from side of pot into sauce.I like the sauce to be a dense texture but less cooking makes a more liquid sauce. <br />You can also add a small bit of butter at end to increase cholesterol levels.<br />Fresh basil leaves on top of finished sauce and pasta are good. Fresh chopped parsley can also be good. <br />Hope you like it.<br />SagatJazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-19238509942652906752008-09-22T21:42:00.004+01:002008-09-22T21:55:25.290+01:00Ragam South Indian Restaurant -57 Cleveland Street London W1T 4JNBy Anita Wardell<br />Another South Indian haunt.<br /> The Ragam Restaurant. Wonderful South Indian Food- It looks a bit rundown from the outside, but don't let that put you off. It's quite small and dated but the food is too die for. I had a Dosa for a starter and it was amazing- they are huge and filling so you could stop there! but it's so reasonably priced you wont! I had the fish nadan- which was delicious! washed down with a kingfisher!I recommend that you book as it gets packed!!!! This restaurant was introduced to me by the fabulous Norma Winstone. I've been back many times!<br /><br /> 57 Cleveland Street, London, W1T 4JN - Tel: 0871 4263469.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-15804146623010250242008-09-22T21:24:00.009+01:002008-09-22T21:42:09.079+01:00Sri Lankan Chicken Curry- Anita WardellVeg oil<br />1 onion- chopped<br />2 Cloves garlic- crushed<br />3-4 red or green chillies- cut lengthways into thin strips and seeds removed<br />1 teaspoon of ground turmeric<br />1 tablespoon of ground coriander<br />1.5 Kg chicken pieces<br /> 2@1/2 cups of coconut milk<br />2 tablespoons coconut cream<br />2 tablespoons of fresh lemon juice<br /><br />Method<br />Heat the oil in a pan. Add onion, garlic,chillies, turmeric,coriander. Saute for 2 mins<br />Add Chicken pieces and coconut milk. Bring to boil reduce heat to low and cover. Simmer for about 45 mins or until the chicken is tender<br />Add the coconut cream and lemon juice simmer uncovered for 5 mins.<br />Serve with Rice and some fresh cucumber slices sprinkled with lemon juice.<br />serves 4-6Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-78871347961203401002008-09-22T00:09:00.004+01:002008-09-22T01:06:03.572+01:00Restaurant Recommendation - Geeta, LondonGeeta, 57 Willesden Lane, London.<br />By Mike Gorman<br /><br />Having grown up eating South Indian food, I'm always looking for a restaurant that reminds me of this type of home cooking.<br />There are a few of these in the Tooting area, since there's a South Indian community there, but the only place I've come across in the rest of London that really fits the bill for me, is Geeta.<br /><br />The food is unpretentious, with sensible sized portions, incredibly reasonably priced, and very very good indeed.<br />Some favorites for me are Kerala Fried Lamb, Potato Vadas (sometimes known as bondas), Rasam (a spicy tamarind based soup, which is also known as pepperwater), Kerala Fish Curry, Special Chicken Curry (on the bone, which is a rarity in many indian restaurants), Prawn Madras, Dhal with spinach (an amazing combo), Lemon Rice and Coconut Rice, to name a few.<br />Also, virtually all of their veg dishes are stunning, and the Masala Dosai is a showpiece of the restaurant, with an incredibly light crisp pancake rolled around some sumptuous potato curry.<br /><br />One thing that separates Geeta from many of the regular Indian restaurants around (many of which use a North Indian Bangladeshi style of cooking), is that all the dishes are prepared to an individual recipe, rather than the standard practice of having a single base sauce for everything and then adding precooked chicken or lamb to various spice powders and tomato puree in a big wok, which inevitably results in many dishes tasting very similar.<br />Some of the characteristic ingredients of South Indian food are curry leaves, mustard seeds and coconut, which are used to great effect in many of the dishes at this establishment.<br /><br />Another thing worth a mention is the discretion of the staff, who are always extremely polite and helpful, but never intrusive or inappropriately over familiar.<br /><br />By the way, the nearby South Indian restaurant VJ's, is also very good indeed, but in my opinion, Geeta has a more homecooked feel, and is much better value.<br /><br />Mike Gorman.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com1tag:blogger.com,1999:blog-7263159894924380283.post-58233905349390218702008-09-21T20:35:00.000+01:002008-09-21T21:03:19.213+01:00Horse Tartare - Arnaud DelafosseOne of my favourite of all times. Unfortunately, I had to forget it while I spent my 14 years in London*. Now Im back in France, Im having this for breakfast everyday (...well, not quite).<br /><br />You can either present it all separate in the plate (like <a href="http://www.linternaute.com/femmes/cuisine/image_cache/image/450/317715.jpg" target="_blank">this</a>), for each to do their own mix, or Brasserie-style, prepared just before serving. Here is how (for 1 person):<br /><br /><ul><li>250 gr of freshly minced horse steak</li><li>1 egg yolk</li><li>2 teaspoons of French mustard</li><li>2 teasp of freshly chopped flat parsley</li><li>2 teasp of finely chopped shallots</li><li>2 teasp of finely chopped cornichons (small gherkins)</li><li>salt</li><li>ground black pepper</li></ul><br />optional:<br /><ul><li>1 teasp of capers</li><li>few drops of Worcestershire sauce</li><li>few drops of Tabasco (or even better proper chilli sauce)</li><li>few drops of virgin olive oil</li></ul><br /><br />Mix all the ingredients (but the egg) in a salad bowl then add the meat. Mix well then add the egg yolk.<br />Serve immediately in a plate with French fries, a bit of Mache salad and a glass of red wine... <span style="font-style: italic;">et voilà</span> !<br /><br />You can now play Donna Lee @ 320 bpm, Ascot style.<br /><br />*Apparently it's illegal for UK butchers to sell horse meat (although it's totally OK to kill them at the races for ridiculous amounts of money), nevertheless some are still bred in the UK and exported for slaughter for the French and Italian markets. <span style="font-style: italic;">Complètement crazy, n'est-ce pas</span> ?!Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com2tag:blogger.com,1999:blog-7263159894924380283.post-89485624903290291102008-09-21T14:33:00.001+01:002008-09-21T14:33:52.589+01:00Tuna Pasta - Marie MurphyOne of my easiest and most popular dishes amongst young 'uns!<div> </div><div>Students the world over have thanked me for it.</div><div><br /></div><div>For 4/5 people (ish) - </div><div><br /></div><div>Take two tins of tuna, penne pasta, red pesto, olives,</div><div>capers, anchovies, (optional, kids no likey much) chillies, </div><div>extra virgin, and some freshly chopped spinach if you wish.</div><div>(To feel a wee bit healthy hah!)</div><div><br /></div><div>Cook pasta al dente, drain, season, back into pot, stir through the</div><div>oil and pesto, add all the other ingredients including the drained</div><div>tuna, which you flake through last of all.</div><div><br /></div><div>Aye, it's that simple!</div>Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-43432519721063509632008-09-21T14:30:00.000+01:002008-09-21T14:32:35.463+01:00Thai/Japanese/Oriental Noodle Soup - Marie Murphy<div><br /></div><div>If you can get to a Wing Yip, (the big Chinese supermarket), they do</div><div>fantastic deals on seafood.. tiger prawns, green lipped mussels,</div><div>squid etc. etc. Even their pak choi is incredibly cheap for a </div><div>large bunch!</div><div><br /></div><div>Each soup is made individually.</div><div><br /></div><div>Into a nice china soupbowl, (also good price at Wing Yip)</div><div>put a teaspoon of thai curry paste (red or green)</div><div>and a sachet or large spoonful of miso.</div><div><br /></div><div>Meanwhile, as you cook your noodles gently in a bit</div><div>of hot water, steam some mussels, prawns or</div><div>whatever takes your fancy on top in a little bamboo </div><div>basket (Wing Yip again!) and chop some chinese </div><div>leaves/ pak choi, spring onions, ginger,</div><div>red peppers if you wish, nice and fine.</div><div><br /></div><div>Boil a kettle of hot water, drain the noodles,</div><div>pour water into each bowl and quickly mix</div><div>the paste and miso, add a tong-full of noodles</div><div>then the other ingredients, including the seafood</div><div>(you can just have veg if you wish),</div><div>into the dish, with a little fish sauce, sesame oil, soy sauce</div><div>and chopped coriander, stir altogether and taste the</div><div>broth to suit your palate, I usually also</div><div>add chilli oil - and serve straight away.</div><div><br /></div><div>Orgasmic!!!!!</div>Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-34085498379642262552008-09-21T14:28:00.000+01:002008-09-21T14:29:49.784+01:00Dreamy Pasta - Marie Murphy<div>Pasta as shown to be by Italians one dreamy night on a rooftop in Milano...</div><div><br /></div><div>Serves at least 6.</div><div><br /></div><div>Cover a bowl of cherry tomatoes, or if large, halved or quartered, but GOOD toms,</div><div>with a full bottle of extra virgin olive oil, add some chillis (flakes or fresh) if you wish, and</div><div>some ground black pepper and bit of salt.</div><div><br /></div><div>Cook a big pot of linguine (or spaghetti) - drain.</div><div><br /></div><div>Chop at least ten cloves of garlic and fry quickly til they are almost burned.</div><div><br /></div><div>Toss the pasta into the bowl and mix through, sprinkle the smoked garlic</div><div>on top - serve with large chunks of ciabatta and crispy green salad with juice</div><div>of fresh lemons for dressing.</div><div><br /></div><div>MAMA MIA... I CAN TASTE IT NOW!!!!!!!</div>Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-19869327454781664662008-09-21T09:55:00.000+01:002008-09-21T11:22:27.286+01:00Warm Avocado Boats with Bacon and Brie - Liz StanleyThis is great for a starter and very very easy,<br /><br />Serves 4<br /><br />You'll need<br />2 Avocados - ripe<br />Non-smoked bacon - thick cut<br />Decent wedge of brie<br />Rocket<br />olive oil<br /><br />- heat up the grill med-high and put on some jazz<br /><br />1. Remove all fat from the bacon so you have the main part of it. Grill or fry it until it's cooked but not crispy-cooked.<br /><br />2. (How to cut your avocado in style) Take the Avocado and cut round them length ways, you will need to cut around the stone. When cut, twist the avocado and pull apart. The stone will remain in one of the half. To remove the stone, take a sharp knife point and dig it in, twist and wiggle until it pops out. You will the have 2 avocado boats with holes in.<br /><br />3. Stuff the hole with brie, leaving off the mouldy-white bits<br /><br />4. Take your cooked bacon and a place a slice over the avocado<br /><br />5. The place a big slice of brie on top (you can leave the mouldy-white bits on if you like)<br /><br />6. Whack it under the grill on a baking tray untill the brie melts and the avocado is warm<br /><br />7. Serve with Rocket and olive oil.<br /><br />In the words of Gordon Ramsey.... DONE.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-50748111119337379892008-09-20T15:59:00.000+01:002008-09-21T11:11:28.164+01:00Penne with Chicken, Rocket and Pine nuts - Steve BrownServes 4.<br /><br /><strong>Ingredients:</strong><br /><br />2 large chicken breasts<br />250g penne<br />1 tbsp. olive oil<br />2 shallots, finely chopped<br />2 garlic cloves, peeled and crushed<br />50g pine nuts, lightly toasted<br />125g rocket<br />1 tbsp. wholegrain mustard<br />200ml extra-thick double cream<br />150ml dry white wine<br />Salt and freshly ground pepper<br />Parmesan. freshly pared, to serve<br /><br /><strong>Method:</strong><br /><br />1. Chop the chicken into 2cm cubes and brown in the oil. Remove from the pan.<br /><br />2. Fry the shallots, garlic and pine nuts for about 3 minutes.<br /><br />3. Add the white wine and boil rapidly until reduced by half.<br /><br />4. Stir in the cream, mustard, salt and pepper<br /><br />5. Cook the pasta and drain well.<br /><br />6. Toss the pasta, chicken and rocket in the sauce and serve with the freshly pared parmesan.<br /><br /><br />The dish goes well with a tomato and basil salad.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-48736180792497664792008-09-20T15:53:00.000+01:002008-09-21T11:10:03.960+01:00Moroccan Lamb - Steve BrownPREPARATION 1 HOUR<br />COOKING 1½ HOURS.<br /><br />Serves 8<br /><br /><strong>Ingredients:</strong><br />1 tsp. ground cinnamon<br />1 tsp. ground cumin<br />1 tsp. ground ginger<br />1.5kg/ 3lb 5oz boneless shoulder of lamb, cut into chunky strips<br />2 tbsp. olive oil<br />1 large onion. Finely chopped.<br />4 garlic cloves, thinly sliced<br />200g/ 8oz ready-to-eat dried apricots, halved<br />200g/ 8oz stoned ready-to-eat prunes, halved<br />700ml/ 1¼ pints hot lamb stock<br />6 tomatoes, roughly chopped<br />Grated rind and juice of 1 lemon<br />4 tbsp. roughly chopped fresh coriander<br />1-2 tsp. harissa (see tip)<br />Salt and black pepper<br /><br />FOR THE SAFFRON RICE<br />½ tsp. saffron strands<br />Knob of butter/ or 2 tbsp. olive oil<br />1 onion, thinly sliced<br />2 garlic cloves, halved lengthways<br />450g/1 lb. basmati rice<br />1 bayleaf<br />1 cinnamon stick, halved<br /><br /><strong>Method:</strong><br />1. Preheat the oven to 180C (fan oven 170C) Gas 4. Mix the spices with salt and pepper, then rub them into the lamb. Heat the oil in a large flameproof casserole and cook the lamb for 2-3 minutes, stirring, until beginning to brown.<br />2. Stir in the onion and garlic and cook for 1-2 minutes until just starting to soften. Stir in the apricots, prunes, hot stock and tomatoes; bring to the boil. Cover and transfer to the oven for 1½ - 2 hours until the meat is tender.<br />3. Cooking the rice: in a large pan, bring 850ml/ 1½ pints lightly salted water to the boil. Add the saffron, remove from the heat, cover and infuse for 1 hour. In another large pan, melt the butter and fry the onion for 10 minutes until softened and browned. Add the garlic and rice and cook, stirring, for 30 seconds. Stir in the saffron water, bay leaf and cinnamon, bring to the boil, and then simmer for 12-15 minutes.<br />4. Stir the lemon rind, juice and coriander into the lamb; season if necessary; Spoon the rice on to plates (pick out the cinnamon and bay leaf), then spoon over the lamb and top with a little harissa.<br /><br />Harissa is a pungent chilli-based condiment from Morocco and Tunisia. You'll find it in specialist stores and larger supermarkets. To make your own blend six seeded fresh red chillies and four garlic cloves in a pestle and mortar or mini food processor. "Then you just stir in two to three tablespoons of olive oil (exactly how much really depends on the size of your chillies, but you need just enough to make a paste). Finally, add two teaspoons of white wine vinegar, two teaspoons of ground coriander and salt aid pepper to taste."Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-60627280054005040252008-09-20T11:23:00.000+01:002008-09-20T11:26:10.788+01:00Cold Cherry Soup (Meggyleves) - Arnie Somogyi<span style="font-weight: bold;">Ingredients:</span><br />500g Morello cherries - available in jars from most supermarkets<br />A bottle of Riesling wine<br />60g sugar<br />A piece of cinnamon stick<br />600 ml of cream - half soured, half whipping<br />The rind from one lemon and the juice from two<br />A very large brandy (not optional)<br />A large Palinka (fruit brandy - plum, peach etc.....)<br /><br /><span style="font-weight: bold;">Method:</span><br />Pour the Palinka into a glass and knock it back in one go.<br /><br />Start cooking.<br /><br />Put the cherries in a pan.<br />Add the wine, sugar, cinnamon, lemon rind and juice.<br />Slowly bring to the boil. Simmer for 5 minutes. Turn off the heat and let it sit for about 15 minutes.<br />Strain into a clean pan and slowly bring to the boil again.<br />While you are waiting, liquidise some of the strained cherries.<br />When the soup is boiling add the cherries - whole and pureed.<br />Quickly remove the pan from the stove and cool.<br />Stir in the brandy.<br />Put the cream into a large serving bowl.<br />Stir in the soup.<br /><br />Serve - well chilled!Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-71773834173522286222008-09-20T11:20:00.000+01:002008-09-20T11:22:46.194+01:00Salmon in cheese & mushroom sauce - Clark Tracey<span style="font-weight: bold;">Ingredients:</span><br />2 salmon fillets<br />shittake mushrooms<br />1 unwaxed lemon<br />1 small pot of single cream<br />baby leeks<br />grated emmental cheese<br />chives<br />fresh basil<br />salt & pepper<br /><br /><span style="font-weight: bold;">Method:</span><br />Thinly slice mushrooms, discard stalks. Finely chop leeks.<br />Grill salmon (medium heat) on thin layer of oil and sprinkle with salt and pepper.<br />Fry leeks and mushrooms until mushy.<br />Add single cream, cheese, chives and basil and grated lemon zest.<br />When salmon is cooked, pour sauce over and squeeze lemon juice.<br />Great with: Roast potatoes.<br />About 45 minutes on gas mark 5.<br />Peel medium sized potatoes and quarter. Parboil in salted water for 5 minutes, then add to a preheated roasting tray with plenty of oil. Sprinkle with salt and rosemary.<br />Add 2 finely sliced garlic cloves 10 minutes before serving.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-55202873872507178642008-09-20T11:19:00.000+01:002008-09-20T11:20:39.623+01:00Mercimek Corbasi (Turkish Red Lentil Soup) - Steve Rose<span style="font-weight: bold;">Ingredients:</span><br />75 grams red lentils, washed thoroughly<br />1 litre stock, or water<br />1 tablespoon flour<br />1 onion, quartered<br />1 carrot, finely sliced<br />1 tablespoon butter<br />salt & pepper to taste<br /><br /><span style="font-weight: bold;">Method:</span><br />Lightly saute onion in butter.<br />Add flour & lightly brown.<br />Add water/stock, lentils & carrot pieces. Cook until carrot & lentils soften.<br />When cooked, remove from heat & place soup mixture through a sieve or blender.<br />Return to heat & allow to come to a boil.<br />Fresh finely cut coriander or dried mint, plus some lemon juice squeezed on top on the table can be added at the end for that authentic "Green Lanes Turkish Restaurant" flavour.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-67752800302132312182008-09-20T11:16:00.000+01:002008-09-20T11:18:02.819+01:00Pepper Mince - Mike Gorman<span style="font-weight: bold;">Ingredients:</span><br />1lb of beef mince<br />2 medium potatoes (preferably maris piper) diced<br />1 large onion<br />6 cloves of garlic<br />1 1.5 inch piece of fresh ginger<br />4 green chillis<br />5 curry leaves<br />6 cherry tomatoes<br />2 tbsp natural yohurt<br />¾ tbsp vinegar<br />½ tsp haldi (tumeric) or saffron<br />1 tsp crushed black pepper<br />1tsp salt<br />1 cup water<br /><br /><span style="font-weight: bold;">Method:</span><br />Chop the onion, ginger, garlic and green chillis and fry with the curry leaves until soft. Add the beef mince and fry. When mince is brown, add pepper, salt and haldi or saffron. Fry for a few minutes. Next add the vinegar. After about 1 minute add the water. Simmer for 20 minutes. Then add tomatoes and potatoes and simmer for a further 20 minutes. Stir in the yoghurt and cook for a further 10 minutes. Serve with rice.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-38924975472672600832008-09-20T11:14:00.000+01:002008-09-20T11:16:04.888+01:00Penne in a bacon in red wine sauce - Carl Orr<span style="font-weight: bold;">Ingredients:</span><br />400 grams of unsmoked streaky bacon or pancetta(cut into matchsticks)<br />2x medium red onions, diced<br />2x tins peeled plum tomatoes, chopped<br />handful of fresh basil<br />3x glasses full bodied red wine(eg.shiraz cabernet, merlot)<br />500 grams Penne Rigate<br /><br /><span style="font-weight: bold;">Method:</span><br />In a large saucepan fry the bacon in a little olive oil at a high temperature until golden brown. Add the onions and fry for a few more minutes until the onions are clear.<br />Add the basil, mix it in well and fry for a further minute.<br />Add one glass of red wine and boil rapidly until almost completely evaporated.<br />Add the tomatoes and the remaining two glasses of wine, bring to the boil and simmer gently with the lid off for 30 mins.<br />Season with salt and freshly ground black pepper.<br />Meanwhile, cook the penne for 10-12 minutes in plenty of salted boiling water.<br />Drain the penne and combine with the sauce, mixing them well.<br />Serve with grated parmesan.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-8864414499187260192008-09-20T11:12:00.000+01:002008-09-20T11:14:24.405+01:00Penne with tuna and black olive sauce - Carl Orr<span style="font-weight: bold;">Ingredients:</span><br />2 x 400 gm cans of plum tomatoes, coarsely chopped<br />1 x 185 gm can of tuna<br />10 black olives, de-seeded and finely chopped<br />3 garlic cloves, sliced into fine slivers<br />2 bay leaves<br />500 gms of penne rigate pasta<br />1 teaspoon of olive oil<br /><br /><span style="font-weight: bold;">Method:</span><br />Fry the garlic in the olive oil over a very low heat for a few minutes, until turning brown. Add the tomatoes, bay leaves, olives and tuna and season with black pepper and salt. Mix the ingredients together and bring to the boil. Cover and simmer over a low heat for 30 minutes.<br />While the sauce is simmering, boil the penne in salted water for ten minutes and drain well. Combine the pasta and sauce in a single pan and serve.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-57942696819968286022008-09-20T10:34:00.000+01:002008-09-20T11:07:09.489+01:00Anglo Indian Lamb Fry - Mike Gorman<span style="font-weight: bold;">Ingredients:<br /></span><span style="font-style: italic;">Paste:</span><br />4 tsp ground coriander<br />2 tsp ground cumin<br />1 tsp tumeric<br />1 tsp paprika<br />1/2 tsp cayenne pepper<br />1/2 tsp black pepper<br />1-2 tbs vinegar<br /><span style="font-style: italic;">For the fry:<br /></span>500g cubed lamb (shoulder or leg)<br />2 pints water<br />1 tbs groundnut, sunflower or vegetable oil (not olive oil)<br />1tsp black mustard seeds<br />4 cardamon seeds<br />2 pieces cassia bark or cinnamon (about 1 inch long each)<br />5-6 cloves<br />8-10 curry leaves<br />2 medium onions<br />4-5 garlic cloves<br /><span style="font-style: italic;"></span>1 piece of ginger (1-2 inches)<br />2 green chillies (or more if required)<br />1-2 tsp salt (to taste)<br />some chopped fresh green coriander<br />1/2 lime (optional)<br /><br /><span style="font-weight: bold;">Method:<br /></span>First<span style="font-weight: bold;"></span> place the lamb in a pan with the water, bring to the boil and simmer for 1/2 hour on low.<br /><br />Meanwhile, chop the onions, garlic, ginger and green chillies.<br /><br />Then, place the spices for the paste in a large bowl, and blend with the vinegar until a smooth paste is achieved (using more or less vinegar as necessary).<br /><br />When the lamb has simmered for 1/2 hour, remove from the pan with a slotted spoon <span style="font-weight: bold;">(reserving the water) </span>and place in the spice paste.<br />Mix well.<br /><br />(You can do all this in advance, since the longer the lamb sits in the paste the better, but it'll still be nice if cooked straight away.)<br /><br />When you are ready, heat the oil in a pan until hot.<br />Add the whole spices (mustard seeds, cardamon, cinnamon, cloves) and the curry leaves.<br />The pan will splutter and spit.<br />When the curry leaves are slightly brown (probably 1/2 minute) add the onions, garlic, ginger and green chillies.<br />Fry until the onion is soft, brown and translucent.<br />Add the Lamb to the pan with and remaining spice paste from the bowl.<br />Fry until the lamb is brown.<br />Add the salt.<br />Add 1-2 ladles of the water that the lamb was boiled in and simmer gently (open not covered), until all the water has evaporated.<br />(You can add more of the water if you require the lamb to be tenderer and simmer again until dry.)<br />Before serving, add the green coriander and lime juice if required.<br />Serve with rice or chappatisJazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-76582222174855594522008-09-20T10:30:00.000+01:002008-09-20T10:32:57.825+01:00Menamen - Clark Tracey<span style="font-weight: bold;">Ingredients:</span><br />6 mushrooms, sliced<br />4 medium tomatoes, quartered<br />1 medium onion, roughly chopped<br />half green pepper, half yellow pepper, deseeded and roughly chopped<br />halloumi or goat's cheese diced<br />sucuk (available from Turkish stores) or salami or pepperoni, sliced<br />mixed herbs<br />salt and pepper<br />opt. small finely sliced green chillis<br /><br /><span style="font-weight: bold;">Method:</span><br />Low/medium fry onions in oil in a large frying pan until they change colour. Add peppers and tomatoes, herbs, chillies, salt and pepper on a medium heat. 5 minutes later add sucuk. 5 minutes later add cheese and mushrooms, with 1/2 cup of water. Turn heat down and simmer for 10 minutes. Break eggs in and stir gently for 3 minutes. Serve with Turkish bread (pide) or warm pitta bread.Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0tag:blogger.com,1999:blog-7263159894924380283.post-88300025213435491982008-09-20T10:24:00.000+01:002008-09-20T10:29:00.239+01:00Kerala Lamb - Julian Crampton<span style="font-weight: bold;">Ingredients:<br /></span><span style="font-style: italic;">For paste:</span><br />3 tblsp coriander seeds<br />1 tblsp fennel seeds<br />1tsp cumin seeds<br />1 tsp black peppercorns<br />1 tsp cloves<br />2 inch cinnamon stick<br />6 green cardamoms<br />4 whole dried red chilies (deseeded if required)<br />6 cloves of garlic<br />2-inch piece ginger<br />1tsp turmeric<br /><br /><span style="font-style: italic;">For curry:</span><br />2 lbs lamb cubed (neck or shoulder).<br />1 tsp mustard seeds.<br />20 Curry leaves.<br />2 onions sliced (not chopped).<br />1 tsp salt .<br />2 green chilies sliced.<br />1/2 bunch fresh coriander leaves.<br />3 tblsp coconut milk.<br /><br /><span style="font-weight: bold;">Method:</span><br />Heat a frying pan dry (no oil).<br />Dry Roast seeds and chilies in dry pan for few seconds.<br />Grind in pestle and mortar.<br />Soften ginger in hot oil, then add garlic and turmeric.<br />Add this to ground spices to make paste with a little water if required.<br /><br />Heat 2 tblsps oil in a large pan.<br />Fry mustard seeds for a few seconds in hot oil until they start to pop.<br />Add curry leaves then onions and fry until brown.<br />Add paste and fry for 2 mins.<br />Add lamb fry for 5 mins.<br />Add enough water to just submerge the lamb.<br />Cover pan and simmer, for 2 hrs.<br />Remove lid to reduce liquid for 15 mins or until consistency thickens.<br />Add sliced green chili, fresh coriander and coconut milk.<br /><br />Serve with chapattis or plain rice.<br /><span style="font-weight: bold;"></span>Jazz Chefshttp://www.blogger.com/profile/14397196627315274860noreply@blogger.com0