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Silverside of beef in a pressure cooker

Ingredients

2 kg (4 lb) joint of beef silverside
2 tablespoons oil
Freshly ground black pepper
4 medium carrots, peeled and sliced
3 sticks of celery, coarsely chopped
A big handful of dried shiitake mushrooms
500ml hot beef stock
1 bottle of robust red wine
6 large cloves of garlic, peeled
1 large onion, sliced
1-2 tablespoons tomato puréé
A squeeze of lemon juice
3 tablespoons Worcestershire sauce
1 Bouquet garni - made up from what was in the garden at the time: sage, rosemary, parsley, cutting celery, bay leaves.

Method

Preheat the slow cooker for a few minutes.

Pat the joint dry and cover with a good grind of black pepper
Leaving the netting on the joint, heat the oil in a frying pan and sear the meat for about 3 minutes on each side.
Chop the dried mushrooms into quarters
Add the carrots, onions, garlic, mushrooms to the pressure cooker and sit the seared meat on top, jiggle it around a little if you need more room.
Deglaze the meat pan with a little red wine and add that to the mix.
Pour over the remaining red wine, [beef stock]], Worcestershire sauce and tomato purée and mix well.
Fit the lid, bring up to pressure and cook on high pressure for 3 hours.
Depressurise naturally
Remove the silverside from the pressure cooker and allow to rest, under tented foil for 15 minutes.
Using a slotted spoon, ladle just more than half of the vegetables and a little stock into a food processor and blend to make a gravy.
Add the gravy back to the pan with the remaining vegetables, add a few tablespoons of yellow cornmeal if it needs thickening. Bring back to the boil, uncovered, for a short while to thicken when ready to serve.
Slice the silverside, reheat the gravy and serve.

Balti Chicken with Lentils

Ingredients

75 g (3 oz) split yellow lentils
60 ml (4 tbsp) corn oil
2 medium leeks, chopped
6 large dried red chillies
4 curry leaves
5 ml (1 tsp) mustard seeds
10 ml (2 tsp) mango powder
2 medium tomatoes, chopped
2.5 ml (1/2 tsp) chilli powder
5 ml (1 tsp) ground coriander
450 g (1 lb) boneless chicken, skinned and cubed
salt
15 ml (1 tbsp) chopped fresh coriander, to garnish
paratha, to serve

method

1. Put the lentils in a sieve and wash carefully under plenty of cold running water.

2. Put the lentils in a saucepan and add just enough water to cover. Bring to the boil and cook for 10 minutes or until they are soft but not mushy. Drain thoroughly, transfer to a bowl and set aside.

3. Heat the oil in a pre-heated wok until hot. Lower the heat and add the leeks, dried red chillies, curry leaves and mustard seeds and stir-fry gently for 2 - 3 minutes.

4. Add the mango powder, tomatoes, I chilli powder, ground coriander and chicken. Season with salt and stir-fry for 7 - 10 minutes.

5. Mix in the cooked lentils and fry for a further 2 minutes or until the chicken is cooked through. 

6. Garnish with fresh coriander and serve immediately with paratha.

Baked hake with crispy cashew and sweetcorn coating

Ingredients

About half a cup of mixed cashew nuts and roasted sweet corn kernels
A tablespoon of masa harina to loosen the mixture when grinding (plain flour would be fine)
2 medium sized hake fillet steaks
2 eggs, beaten
3 tablespoons plain flour for dredging


Method


Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Add the cashew nuts and sweet corn kernels to a food processor with a metal blade
Grind the mixture to a coarse powder
You may find the mixture starts to clump together after a while - I guess this is because of the oil released from the sweet corn kernels
If this does occur, just add a tablespoons of masa harina (or plain flour) and blitz the mixture for a few seconds to separate the crumbs again
Prepare your 'coating station' by beating the eggs and adding to a bowl
Pop the flour in saucer large enough to accommodate the fillets and finally the ground nut mixture in another saucer
Dredge the fish fillets in the flour, dip in the beaten egg to coat and then press into the nut mixture ensuring the fish is well coated.
Carefully arrange the coated fish on a grill tray and bake for 15 minutes or until the coating turns golden
Serve with chips, peas and garlic mayonnaise.

Allioli a la moderna

Ingredients

1 small egg
1 cup Spanish extra virgin olive oil
3 Cloves of Garlic, peeled and crushed
1 teaspoon sherry vinegar or fresh lemon juice
sea salt to taste



Method

Break the egg into a small mixing bowl
Add 2 tablespoons of olive oil, the crushed garlic cloves and the vinegar or lemon juice
If using a food processor, tip the contents of the bowl into the food processor
At full-speed, mix until the garlic is combined into a paste
Little by little (don't rush this stage), add the olive oil whilst blending at high speed
Add salt to taste - but not too much. My first attempt was ruined because it was too salty.

Ajo Blanco Malagueño

Ingredients

50 g almonds, blanched
50 g stale bread
4-8 cloves of garlic, peeled
2 tablespoons extra virgin olive oil
2 tablespoons white wine or sherry vinegar
500 ml chilled chicken or vegetable stock, or water
Salt to taste
4 handfuls of small, seedless green grapes, separated from their stalks

Method

Blend together thoroughly the almonds, bread and garlic or use a pestle and mortar. The resulting consistency should be that of a thick paste.
Mix in the oil and vinegar and then the stock or water.
Chill and add salt as desired.
Serve in individual bowls and add a handful of grapes to each bowl.

Prawns 'n' Pepsi

Ingredients

500 g (1 lb) of fresh peeled prawns
25 g (1 oz) butter for frying
4 cloves of Garlic
Sea salt and freshly ground black pepper




..for the sauce..

Olive oil
2 medium onions, peeled and chopped
2 cloves of Garlic
1 large (400g) can of peeled plum tomatoes, blitzed in a food processor.
2 tablespoons tomato puree
1 teaspoon lime zest
1 can or small bottle of Pepsi Original. Not lo-cal, diet or odd-flavoured versions)
2 chipotle chillies, finely chopped
2 chile de Arbole, finely chopped

..to garnish..

Wedges of fresh lime
A handful of chopped parsley, finely chopped

Method

The sauce

Fry the onions and garlic for 4 minutes in a little olive oil until they are translucent
Add the pressed tomatoes, tomato puree, chopped chillies, lime zest, Pepsi, salt and pepper then simmer vigorously for 25 minutes or until reduced to a thick sauce.

The prawns

Fry the garlic in the butter until it takes a little colour
Add the prawns and fry them until they turn pink
Season to taste with salt and pepper
Mix the sauce into the prawns, combine well and serve

Serve hot with plain boiled rice and peas and peppers

Teleci gulas (Veal goulash)

Ingredients

4 tablespoons butter
900g stewing veal, cubed
1 teaspoon salt
Freshly ground black pepper
2 teaspoons caraway seeds, crushed
500ml hot chicken or veal stock
½ onion, chopped
1 carrot, diced
2 tablespoons flour
1 tablespoon parsley, finely chopped

Method

Melt the butter in a saucepan.
Add the veal and fry until lightly browned.
Season with the salt, pepper and caraway seeds.
Reduce the heat, cover, and cooking for a further 7 minutes.
Add the onion and carrot and cook for 2 minutes, stirring occasionally.
Add half of the stock and bring to the boil.
Reduce the heat, cover and allow to simmer for one hour or until the meat is tender.
Remove the lid, increase the heat and allow almost all of the stock to evaporate.
Stir in the flour and add the parsley and the remaining stock.
Bring to the boil and simmer for another 10 minutes.


Serve with a green salad

Merluza a la Gallega (with chorizo)

Ingredients

4 x 250 g hake steaks
800 g potatoes, thinly sliced
200 ml white wine
400 ml vegetable stock
100 g green peas
2 teaspoons Paprika
50 ml olive oil
2 onions, thinly sliced
6 garlic cloves sliced
2 soft chorizo sausages (about 15cm each) thinly sliced
1 large green pepper julienned
sea salt and ground black pepper
sprig of parsley

Method

Heat oil in a cazuela or high sided saute pan.
Add onions and garlic and cook gently until soft.
Add chorizo, green peppers and paprika and fry for 5/7 mins.
Stir in potatoes, peas, add wine and stock (this should just cover contents), season with salt & pepper.
Bring to boil and then simmer uncovered for 10/15 mins until potatoes are just tender.
Season hake well on both sides, add on top of pan contents, cover and simmer for a further 10 mins until hake is cooked through.
Garnish with parsley.

Spicy ostrich liver smokey bacon and onions

Ingredients

350 g (12 oz) ostrich liver, de-veined and thinly sliced
1 large onion, peeled and sliced
6 slices home smoked bacon, chopped roughly
1 teaspoon white cumin seeds, ground
1 teaspoon black cumin seeds, ground
½ chili powder (or to taste)
½ teaspoon caraway seeds, ground
4 tablespoon plain flour
Juice from half a lemon
The zest from ¼ of a lemon, finely chopped
½ teaspoon brown sugar
1 tablespoon balsamic vinegar
Pinch of salt
6 tablespoons of beer (mild!) or lager
Olive oil for frying

Method

Mix the plain flour, ground spices, salt and add to a shallow dish and roll the liver in the mixture so it's really well covered
Leave the liver in the flour while you cook the onions, so it grabs as much flour as possible
Mix the beer, balsamic vinegar, lemon juice and lemon zest together and put to one side
Heat a wok and add a few glugs of olive oil and gently fry the onions for 5 minutes until soft and golden, don't burn them
Just as the onions start to colour, add the chopped bacon slices
When the onions are done, reserve and keep warm
Add a dash more oil if the wok is dry and over a low to medium heat, fry the liver for about 1 minute a side so it browns slightly and the blood runs a little.
Turn the heat up high and add the liquid and the reserved onions and bacon and reduce to most of the liquid has gone
You should be left with a nice gooey sauce
Serve hot with peas and Sautéed potatoes

Spaghetti with Macadamia Pesto and Semi-dried Tomatoes

Ingredients

250g (9oz) spaghetti
1 /3 cup macadamias basil pesto
75g–100g (2.5oz–3.5oz) semi-dried tomatoes
Salt and cracked pepper
Chopped toasted macadamias for garnish



Pesto:

2 cups basil leaves tightly packed
1 cup unsalted macadamias
3 Cloves garlic, peeled
125mL (4 fl oz) olive oil
65g (2.5oz) freshly grated parmesan
1 /2 teaspoon sea salt

Method

Method Pesto:

Wash and dry basil leaves. Put into food processor or blender with macadamias and garlic. Process until well combined, scraping down sides.
Add parmesan and salt, process again, slowly drizzle in oil (keeping machine running) until smooth. Store in an airtight jar or plastic container – a film of olive oil over top will help preserve.
Store in fridge.

Method Pasta:

Cook spaghetti and drain, reserving 2–3 tablespoons
pasta water.
Mix pesto with pasta water then toss with spaghetti until well combined.Toss through semi-dried tomatoes and taste for seasoning.
Top with extra chopped toasted macadamia nuts and serve immediately.

Cheese fondue

Ingredients

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1 white French baguette, cubed
1 clove of garlic, peeled and crushed
1 teaspoon of lemon juice
350 ml Sauvignon Blanc - dry white wine
300g grated Gruyère cheese
300g grated Emmental cheese
1 teaspoon cornflour
3 tablespoons Kirsch
Freshly ground black pepper, grated nutmeg, paprika to taste

Method

On the stove, not the silly little burner they usually provide with the sets. This is only designed for keeping it warm and liquid after it has melted.
Add the wine and bring it to the boil
Turn down the heat and add both of the cheeses a little at a time, stirring, until it's has all melted and is properly combined.
Add the crushed garlic (I now concur with User:JuliaBalbilla on this, don't mess with rubbing it round the pan and then discarding it, chuck it all in!)
Mix the Kirsch and lemon juice into the cornflour and add to the cheese. Cook for 2-3 minutes, stirring, until it has thickened
Add the spices
Move the pot to the burner on the table
Spear the bread on to fondue forks and dip into the cheese
Crank up Donna Summer's "Love to love you, baby" and get your party started!


Serve with a bowl of dill pickles and pickled onions
Serve with crispy jacket potatoes

Cream of seafood soup (Crema de mariscos)

For the Varoma basket

500g mussels
300g hake fillets
200g monkfish fillets
A few strands of saffron




For the broth

300g prawns
30g extra virgin olive oil
50g brandy
200g water

For the sofrito

50g extra virgin olive oil
200g leeks
1 clove garlic
100g onions
200g crushed tinned tomatoes
The rest

Salt
Pepper
100g single cream

To serve

The bodies of 12-18 prawns
A few basil leaves

Method

In the Varoma basket, put the clean mussels, the fish fillets and 2 or 3 prawns per person, and sprinkle the saffron strands over the top.
Cover and reserve.
Put the oil in the bowl 3 minutes / Temp. Varoma / Speed 1.
Add the heads and shells of the prawns 3 minutes / Temp. Varoma / Speed 4.
When the time is up, add the brandy and leave to rest for a few seconds.
Add the water 5 minutes / 100° / Speed 2.
Strain and reserve the stock.
Wash the bowl, add the sofrito ingredients and chop 4 seconds / Speed 4.
Afterwards, program 5 minutes / 100° / Speed 1.
Add the reserved stock and place the Varoma basket over the bowl 10 minutes / Temp. Varoma / Speed 1.
Cut the fish into pieces [and remove the shells from the mussels] and add to the bowl, reserving the bodies of the prawns 30 seconds / Speed 7.
Add the cream, season and program 2 minutes / 80° / Speed 5.
Add more water if you think it is necessary and blend for a few seconds / Speed 7, until you have a homogenous mixture and you desired texture.
To decorate, place a basil leaf in the centre of each bowl, with two or three prawns on the top.