Ingredients ⅓ cup (80 ml) vegetable oil 2 ounces (55 g) unsweetened chocolate 1 cup sugar (or ½ cup) 1 egg 1¼ cups (300 g) whole wheat flour ½ teaspoon salt ½ teaspoon baking soda ½ teaspoon vanilla extract ¾ cup (180 ml) water ¾ cup (180 g) semi-sweet chocolate pieces (such as chocolate chips) ½ cup (120 g) chopped nuts (Optional: 4 ounces (115 g) cream cheese or sour cream)
Ingredients 1 leg of lamb - does not need to be massive, with the potatoes and vegetables, this recipe goes a long, long way. Olive oil for frying 6 rashers of home smoked bacon, chunky streaky bacon or a small packet of lardons 4 cloves of Garlic, peeled and crushed 3 onions, peeled and cut into 4 4 large potatoes, peeled and cut into chunks 5 carrots, peeled and cut in half, lengthwise 2 parsnips, peeled and cut in half, lengthways 3 celery stick, cut into thick 'moons' A few handfuls of fresh herbs, whatever you have available; parsley, rosemary, thyme, oregano 2 bay leaves 1 bottle of dry white wine Above bottle, re-filled with water - use your judgement, depending upon the size of the joint. Sometimes half a bottle of water is enough. sea salt and freshly ground black pepper Method Preheat the oven to 160° C (325° F - gas 3 - Moderately slow/Warm) If you are using a glass casserole dish, do the frying in a separate pan, otherwise.. Add a few splashes of olive oil to a huge ovenproof pot or deep Roasting dish and brown the lamb all over Remove the lamb for the next stage Fry the onions, garlic and bacon and celery for 4 minutes Add a splash of white wine and deglaze the pan Add your lamb back (or move everything to your casserole dish) Add the remaining wine and an equal amount of water and all of the remaining ingredients Cover, with tin-foil if you are using a roasting tray Roast for 4 to 5 hours - I find 4 hours sufficient although we don't use a particularly large cut of meat Season the gravy to taste with salt and black pepper Serve hot with crusty bread to soak up the delicious gravy
INGREDIENTS 8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad thai noodles or stir-fry rice noodles) 1/4 cup fish sauce (such as nam pla or nuoc nam) 1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water 3 tablespoons (packed) dark brown sugar 2 teaspoons chili-garlic sauce, plus more for serving 3 tablespoons vegetable oil 4 large eggs, beaten to blend 3/4 pound peeled and deveined medium shrimp 1 bunch scallions, green and white parts separated, coarsely chopped 2 cups mung bean sprouts (about 1/3 pound), plus more for serving 1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving Coarsely chopped fresh cilantro (for serving) Lime wedges (for serving) PREPARATION Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside. Meanwhile, whisk fish sauce, tamarind concentrate, brown sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl. Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add white scallion parts, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add green scallion parts, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more. Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.
