Jalfrezi masala / How to Make Jalfrezi masala

Repasaláta Beetroot salad / How to Make Repasaláta Beetroot salad

Barbecue beef marinade - Korean

INGREDIENTS

2 1/2 pounds rib eye beef, thinly sliced
2 tablepoons soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
2 tablespoons brown sugar
1 tablespoon rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender

Dipping Sauce:

1 tablespoon soybean paste
2 teaspoons crushed garlic
2 teaspoons red pepper sauce
1 teaspoon salad oil
2 tablespoons water

PREPARATION

1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.

Bang bang sauce

Ingredients

3 tablespoons chicken stock or vegetable stock
* If you are also making bang bang chicken, use the liquid the chicken was cooked in
3 tablespoons sesame paste
1 tablespoon light soy sauce
1 tablespoon white wine vinegar
2 spring onions, chopped
2 garlic cloves, peeled and crushed
1 x 5 cm (2”) piece of ginger, peeled and julienned (cut into matchsticks)
1 tablespoon Sichuan peppercorns, dry fried and crushed in a mortar and pestle
1 teaspoon brown sugar or to taste

Method

Mix the sesame paste with 3 tablespoons of cold chicken stock
Add the remaining ingredients, apart from the sugar and combine well
Stir in sugar to taste

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.

Chermoula

Ingredients

2 tablespoons roughly chopped coriander
3 garlic cloves, chopped
1 ½ teaspoons ground cumin
½ medium-hot long red chilli, seeded and chopped
½ teaspoon saffron strands
80ml extra virgin olive oil
Juice of 1 lemon
½ teaspoon paprika

Method

To make chermoula, place all ingredients into a food processor and process until smooth. Season with salt and pepper.

Sangria recipe

Ingredients

1 bottle of Spanish sangria
1 lemon, washed and slices
1 orange, washed and sliced
140 ml brandy
140 ml white sugar
280 ml club soda (sparkling water / soda water)
Ice cubes


Method

Into a large glass jug, add all of the ingredient except for the club soda.
Using a wooden spoon, lightly bruise the fruit to release the flavours
Refrigerate overnight.
Add the club soda and ice cubes and serve in a long glass such as a Highball glass

Flying saucer salad

Ingredients

200g dischi volante, cooked, rinsed in cold water and drained
340g frozen sweetcorn, cooked, rinsed in cold water and drained
15 smallish tomatoes (not cherry), cut in half
4-6 spring onions, depending on size, chopped
½ a romaine or cos lettuce, coarsely shredded
20 black olives
Crushed garlic to taste
A splash of white wine or cider vinegar
Oil of your choice

Method

In a large bowl, mix the pasta, sweetcorn, tomatoes, spring onions, lettuce and garlic.
Add a little vinegar and enough oil to coat the salad thoroughly.
Serve immediately.

For a healthy lunch, serve with freshly made bread and a strong cheese.

Mincemeat

Ingredients

250g raisins
60g sultanas
120g currants
60g mixed peel
120g Muscovado sugar
120g beef or vegetarian suet
½ teaspoon each ground cloves and cinnamon
¼ teaspoon ground ginger
¼ nutmeg, fresh grated
120g thick cut orange marmalade
Zest and juice of ½ a lime
125ml brandy
250g cooking apples, peeled, cored and chopped

Method

At least 2 weeks before required, mix all of the ingredients together. Keep in an airtight jar.