Japanese Beef Stew

Hayashi Rice

450g thinly sliced beef 4 medium thinly sliced onions

1 medium carrot thinly sliced oil

1 clove of garlic thinly sliced 240ml red wine

1tsp soy sauce 2 bay leaves

1tbsp dried thyme 1tbsp Worcestershire sauce

Green peas for garnish


Sauce ingredients



4 cups of Beef Stock 440g Tinned Tomatoes

1tbsp Tomato paste 2tbsp butter

3tbsp flour Water

__________

- Heat oil in frying pan and brown off beef strips. Add garlic and carrot.

- Add veggies into large cooking pot. Then add beef stock, tinned tomatoes, paste,bay leaves and thyme. Bring to the boil and leave to simmer until reduced by half.

- Add beef and continue to simmer.

- In frying pan melt butter and add flour stirring until clumpy and slightly browned.

- Add to stew along with left over ingredients.

-

-

Chinese Long soup

300g pork fillets/chicken breast 6 large spring onions

200g Chinese lettuce 1tsp ginger puree

1 tbsp Rice wine 3 heads of Bok Choi

100g bean sprouts 1.5l of chicken stock

2tbsp light soy sauce 200g thin egg noodles

-Grill pork until cooked and slice thinly (ensuring even in width) There should be no blood and meat should be white.

- shred chinese lettuce

- slice bean sprouts and bok choi ensure there is some chunk to them but not massive

- boil noodles until cooked

- bring chicken stock to the boil and add: ginger, soy sauce, rice wine and meat.

- Then add greens heating them through this will take approx 2 minutes.

Cinnamon Toast

Bread

Butter

Cinnamon powder

granulated sugar

- OK to start with toast your bread.

- spread the butter ontop and wait for it to melt

- sprinkle as much sugar as you like

- sprinkle cinnamon on (not too much though otherwise its over powering)

- enjoy!!

Turkey soup

1 shredded chilli
1 small red onion peeled and thinly sliced
2 tbsp of rice wine vinegar
500ml of vegtable or chicken stock
2 tbsp soy sauce
4 spring oinions sliced
4 large sliced cooked turkey chopped or shredded
100g noodles

- put chilli, onion and stock in pan and simmer for 3 minutes

- add vinegar and soy sauce

- add spring onions and cook for 1 minute

- cook noodles and put in bowel with turkey then add soup

japanese dumplings

pastry

100g flour
85ml of water

Filling

150g minced pork
2 spring onions
2 cloves of garlic
30g ginger chopped
3 tbsp of rice wine vinegar
2 tbsp sesame oil
4 tbsp of soy sauce
salt & pepper

Sauce

1/2 a very small cup of soy sauce
5 tbsp of rice wine vinnegar
1 tbsp sesame oil
1 tsp chilli powder

- mix pastry ingrediants and make a paste cover with damp cloth and leave to stand for 15 minutes.

- Roll it out thin and cut discs outapprox 10cm

- Finally chop garlic and ginger leave in container with minced pork. Pour in rice wine, sesame oil and soy sauce and season. Leave to stand for an hour.

- Place a tbsp of filling in the middle of the disc fold in half and seal it using a few drops of water around the edge.

- when you've made all your parcels boil water in a pan, add parcels cover with lid and leave for 3 minutes then fry them in a small amount of oil until golden brown.

Tagliatelle carbonara

400g egg tagliatelle
300g prosciutto (for those on a tight budget bacon works well with this meal)
100g butter
200ml white wine
6 egg yolks
50g parmesan
oil

- cook bacon or 2/3 prosciutto and fry for a bit in a big pan.

- Add 1/2 butter, all the wine.

- in a bowel mix egg yolk with cheese season.

- cook tagliatelle in boiling water once cooked drain and save 1 tbsp of the water.

- add pasta to the bacon/prosciutto stir in egg mixture letting the heat from the pasta cook the egg.

- if the sauce seems too thick add the water you saved later and serve

Raspberry soup & vanilla cream

100ml water
25g caster sugar
4 tbsp icing sugar
1 lemon juice
500g raspberries
200ml double cream
1 lemon grass stick
thumb size of root ginger
vanilla pod or 4 tsp of vanilla essance

- bring water and sugar to the boil in a pan.

- roughly chop ginger (remove skin) remove outter layer from lemongrass and chop and add it, add vanilla pod/ 2 tsp of essance if you use a pod then remove the seeds and keep them for later, Remove pan from the heat.

- Whip the double cream with icing sugar and vanilla seeds or 2 tsp of essance.

- Crush 350g of raspberries with 2 tbsp of icing sugar and lemon juice.

- using the cool liquid stir it through and after 10 minutes and sieve it onto a bowel then put in the fridge to chill.

- divide 200g of raspberries in 4 large glasses add soup then some cream

oriental fish soup

200g prawns
2.5cm ginger root sliced
1 lemongrass sliced
1 zest and juice of a lime
2 large red chilli chopped
4 spring onions sliced
1 tbsp fish sauce
2 tbsp soy sauce
2 tsp sugar
75g mangetout
350g of fish of your choice (white is recomended)
375g rice noodles
some chopped mint

- put prawns, ginger, lemongrass, lime, 1/2 chillies, 1/2 spring onions, fish sauce, soy sauce and 1 1/2 litres of water. Simmer for 20 minutes once it begins to boil with the lid on.

- strain the contents and put to one side and bring back the liquid to a simmeradding the mangetout and fish and simmer for 2 minutes.

- Add the strained contents back in except for the ginger and lemongrass. Add the noodles and heat through until the noodles are ready then serve add mint if you like.

Pork Chow mein

for the sauce

1 tbsp dark soy sauce
1 tbsp corn flour
1 tbsp light soy sauce
1 tsp five spice powder (or chilli powder)
1 tbsp sesame oil (this is expensive however it will last a long time you don't need much)

The rest

250g egg noodles
6 pork chops
4 spring onions
100g mangetout
1 red chilli
(you can add any vegtables you want its up to you!)

- cut the pork into bite size chunks and stir fry for 5 minutes (Personally I do not cook meat with any oil this is prefrance however if you want to use oil feel free to do so.)

- Push the pork to one side and add the vegtables and stir fry for 4 minutes.

- take off the heat and mix together the sauce ingrediants make sure they are well mixed.

- Cut up the chilli (up to you to add the seeds) and add to the meat and veg put back on the heat if the meat hasn't cooked.

- Add the sauce and mix whilst cooking the noodles.

chocolate chilli muffins (nicer than it sounds lol)

1 egg
1 cup of self raising flour
5 tbsp sugar
5 tbsp of vegatable oil
1/4 bag of milk chocolate chips
1 tbsp of red chilli powder
1 tbsp of cinnamon
1/2 cup of coco powder
1/2 cup of milk

- preheat oven to 200 degrees celcius.

- combine milk, egg, sugar and vegatable oil and mix together until they combine.

- using a large bowel add flour, cinnamon, chilli powder, coco powder and chocolate chips and mix together.

- Then add the liquid mixture to the large bowel and mix. (it shouldn't be really thick if it is then add more milk, if its like water then add more flour)

- you can use fairy cake holders or muffin holders (please note I haven't cooked them with muffin holders so I am not aware if it takes longer to cook)

- cook for 20 minutes and they should be cooked.

- a recommended topping for this is caramel.

Cawl (welsh stew)

3 tbsp oil
2 potatoes
1 large Leek
1 large carrot
1 small swede
1 small brocolli
3 pork chops
4 sausages
1 turkey breast
2 litres of vegtable stock

- heat oil in pan Dice vegtables into 2cm bits. Then add them to the pan and brown off the vegtables. Then place in a separate container.

- cut meat into chunks and brown the meat in the pan that cooked the vegtables. Once the meat is browned off add the stock and reduce the stock with the pan covered with the lid for 45 minutes.

- Add the vegatables; make sure theres enough stock in there to cook your vegatbles (add more if needed). Put the lid back on and leave to simmer until the vegtables are cooked through.

- To thicken it add cornflour water mixture as you like.

tangerine muffins

1 egg
1 cup of flour
5 tbsp sugar
juice of 3 tangerines
5 tbsp of vegtable oil
3 tsp of baking powder
1/4 tub (500g) of morrisons own brand orange & appricot yogurt
1/4 200g bag of white chocolate chips
1/2 cup of goats milk

- Preheat oven 200 degrees celcius

- Combine egg, tanerine juice, yogurt, milk, vegtable oil, sugar and mix.

- Add baking powder and flour and chocolate chips to a LARGE bowl (I had to use a cassarole bowl) then add the liquid ingrediants and mix till ingredinats have combined.

- spoon into fairy cake cups (I use silicone re-usable ones) until three quaters full and then place on tray and cook for 20 minutes

- please note I use a fan assisted oven so if you don't you may need to cook them for longer

wonton soup

30 wonton wraps
1 egg white - lightly beaten
2 tbsp finely chopped spring onion

FILLING

175g pork/beef mince
225g peeled & chopped prawns (pre cooked)
1/2 tsp ginger
1 tbsp soy sauce
1 tbsp rice wine
2 tsp chopped spring onion
pinch of sugar
pinch of white pepper
dash of sesame oil

SOUP

2 lites of chicken stock
2 tsp salt
1/2 tsp of white pepper

-Mix filling ingrediants together and stir well until texture is thick, leave to rest for 20 minutes.

-place a tsp of filling in each wrap. Brush the edge of wrap with a small amount of egg white.

-bring opposite edges together making a flower shape.

- Bring stock to the boil in large saucepan, add salt, prawns and pepper.

- boil wontons in stock for 5 minutes, skin should begin to wrinkle around filling when cooked.

- to serve dish out wontons add soup and sprinkle spring onions ontop.

Wonton wrappers

1 egg
3/4 tsp salt
2 cups of flour
1/2 cup of water
extra flour
extra salt

- Lightly beat egg whilst adding salt

- then add 1/4 cup of water

- sift flour into large bowel and make a well in the middle. (make a hole in the centre of the flour)

- pour egg misture in the centreand mix well until you make dough.

- if the dough is too dry add water.

- if the dough is too sticky add flour

- knead on floured surface for 5 minutes until dough is smooth

- then place back in bowel and cover with tea towel for 30 minutes

- Flour surface (this prevents the dough sticking to the surface) and roll out dough.

- ensure its rolled thin and cut into 1/2inchx1/2inch squares.

- can be stored in freezer bag in fridge or freezer.

Prawn/steak noodles with peanut dressing

2tbsp peanut butter

1tsp sesame oil

1 tbsp soy sauce

50g mangtout halved length ways

1 diced red chilli

1 tbsp sweet chilli sauce

100g of noodles (preferably egg)

150g peeled cooked prawns or 0.292g of steak

2 shredded sprig onions

- whisk peanut butter, sesame oil, soy sauce, sweet chilli sauce and 2tbsp of boiling water. This will make the dressing. If needed add more water to make sauce thinner.

- Cook noodles per instructions, drain and place in bowel with cooked prawns/cooked steak and mangetout.

- Add diced chilli to dressing and mix. Then drizzle ontop of noodles.

- sprinkle spring onions ontop and serve.

Lasagne

THIS WILL FEED 4 PEOPLE

1Kg of minced beef or quorn

lasagne sheets (the number depends on the size of dish used)

Frozen vegtables (amount depends on preferance)

500g of tomato sauce

1 tin of chopped tomatos

cheese (as much as you want)

1000g of white lasagne sauce (2 jars)

vegtable/olive oil

- heat oil, add mince and fry till brown (non stick pan is the best)ensure mince is broken up to cook quicker.

- whilst mince is cooking preheat oven to 180 degrees celcius. boil kettle and add frozen veg to bowel with hot water to defrost.

- once mince is cooked drain excess water and fat away.

- add tomato sauce to mince and mix then add tin of chopped tomatos and mix in aswell.

- At this point increase heat on mince tomato mixture, check on vegtables if defrosted add to mix and stir in.

- Leave mixture on heat for 10-20 minutes until bubbling through.

- whist mixture heats up grate cheese

- when the mixture is ready spoon a layer of tomato mixture into dish then add a layer of white sauce, then add lasagne sheets ontop to cover it.

- Repeat this till dish is full finishing with a layer of lasagne sheets then white sauce ontop. Add as much cheese as you like ontop.

- put in oven for 30-45 minutes depending on wheather oven is fan assisted or not.

Raspberry milk Jelly

225g of raspberries
1 block of raspberry jelly
170ml of chilled evaporated milk
75g white chocolate gratted

- blend raspberries in blender (keep a few to decorate)put in fridge to cool.

- break jelly up put in heat proof jug pour 275ml of HOT water to dissolve jelly cubes. Stir as needed.

- set aside till cool, then chill for 15 minutes in the fridge.

- PLEASE NOTE THIS JELLY NEEDS TO STAY AS A LIQUID

- whisk evaporated milk till foamy.

- add milk and blended raspberries to the jelly and whisk add bit by bit and whisk till it looks like a mouse.

- pour into glasses and chill until set. Decorate with raspberries and white chocolate.

-

Yorkshire puddings

75g plain flour
75ml of milk
1 egg

- sift flour in a bowel add egg in and beat gradually.

- then beat in milk with 50mls of water.

- preheat oven to 250 degrees celcuis

- use a tin (line it with baking paper) and add mixture and cook till ready

steak stuffed with stilton

4 fillets of steak
8 slices of parma ham
veg of your choice
stilton cheese (as much as you want)

- sear steak for 1 minute

- make a cut on one side make sure it goes about half way into the steak and stuff as much stilton as you want.

- wrap steak in parma ham

- preheat oven to 225 degrees celcuis. cook for 10-15 minutes.

- boil pan of water and cook veg.

creamy salmon pasta

300g penne or rigatoni
2 tbsp tomato puree
350g of broccoli
300g bonless & skinless salmon fillets
150g soft cheese (tastes best if cheese has garlic & herbs, low fat also an option)
142mls single cream

- cook pasta per instructions, add broccoli into cooking pasta for the last three minutes of cooking

- meanwhile put salmon in frying pan, season and cover fillets in water and bring to the boil.

- Simmer for 6 minutes with the lid on.

- It'll be cooked when the salmon can be flaked with a fork.

- transfer to plate and keep warm.

- mix cheese, tomato puree and cream. To make sauce

- Drain pasta and broccoli, then return it to the empty pan, add sauce and stir well.

- flake salmon ontop just before serving and serve in warm bowel.