tag:blogger.com,1999:blog-13847444553114102102024-03-16T01:12:45.734+00:00The Grazing WildebeestA collection of recipes from an ex-vegetarian, new additions at random points in time.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.comBlogger502125tag:blogger.com,1999:blog-1384744455311410210.post-4778835478046063032024-02-19T22:11:00.002+00:002024-02-19T22:11:15.948+00:00Air Fryer Chicken WingsThis is a great way to get crispy skin on chicken wings without having to use a deep fat fryer.
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<h3>Ingredients</h3>
<ul>
<li>500kg chicken wings</li>
<li>1 tsp kosher salt</li>
<li>1 tsp baking powder</li>
</ul>
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<h3>Method</h3>
<ol>
<li>If the chicken wings are whole then <a href="https://www.recipetineats.com/how-to-cut-chicken-wings/">cut them into drummet, wing and tip</a> and put the tips to one side to use in making chicken stock.</li>
<li>Put in a bowl and sprinkle over the salt and baking tray.</li>
<li>Mix well and then place the chicken wings on a rack in a roasting tin in the oven for at least 12 hours. Make sure to keep the tray with the uncovered meat (which is important for drying it out) away from other foods, especially salad and vegetables.</li>
<li>When reading to cook, put in the roasting basket (or turn at 12 minutes through the process) and cook in the air fryer at 205 degrees Celsius for 25 minutes and until the internal temperature on a meat thermometer is 74 degress Celsius.</li>
<li>Serve with dips, sauce and rice.</li>
</ol>
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Serves 2 hungry adults.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-41026090997963126402024-02-19T22:03:00.004+00:002024-02-19T22:04:41.028+00:00Air Fryer Lamb KofkaThis is a good quick meal to rustle up in an air-fryer for a mid-week meal.
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<h3>Ingredients</h3>
<ul>
<li>500g of 10% fat lamb mince</li>
<li>1 tsp ground cumin</li>
<li>2 tsp ground coriander</li>
<li>3 cloves of garlic, crushed in a garlic crusher</li>
<li>2 big stalks of fresh mint, leaves removed and finely chopped (or 2 tsp dried mint)</li>
</ul>
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<h3>Method</h3>
<ol>
<li>Take the lamb mince from the fridge and mix with all the other ingredients as soon as possible.</li>
<li>Use your hands to kneed the lamb mixture until it's well mixed. You want to get a consistency that's almost smooth and definitely doesn't have the texture of the freshly minced meat, but you don't want to overwork it so once it starts to look a bit mushy and smooth.</li>
<li>Return the lamb mixture to the fridge for at least 2 hours to chill further.</li>
<li>Divide into 8ths (or 4ths if you have really long kebab skewers that can fit in your air fryer) and place each 8th onto a skewer with about 1 cm of meat spaced out from the kebab skewer in all directions.</li>
<li>Cook for 10 minutes at 180 degrees Celsius in the air fryer, until a meat thermometer reads at least 74 degrees in the center.</li>
<li>Enjoy with pitta, tzatziki (or hommous) and finely sliced lettuce.</li>
</ol>
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Serves 4.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-42640109202599876412024-02-19T21:54:00.003+00:002024-02-19T21:54:30.495+00:00Air Fryer Pork LoinI've just got an air fryer so I'm trying to get to grips with using it for cooking roast meats - the photos in this one show what happens if you have your meat too close to the top elements. Learn from me and don't try to cram the meat and potatoes into the air fryer at the start of the cook. Instead - just <a href="https://grazingwildebeest.blogspot.com/2024/02/air-fryer-roast-potatoes.html">finish off the potatoes in the air fryer</a> while the meat is resting.
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<h3>Ingredients</h3>
<ul>
<li>1 pork loin roast with skin on top and string around it</li>
<li>1 tsp kosher salt flakes</li>
</ul>
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<h3>Method</h3>
<ol>
<li>The day before you're going to cook the roast, remove it from any plastic packaging and place it in a roasting tin in the fridge to dry out. Make sure that you put it on the shelf without other food that you're not going to cook (e.g. don't put it on a shelf with fruit or vegetables) to reduce the risk of food poisioning from cross-contamination.</li>
<li>If the skin isn't scored with a sharp knife, make some deep cuts in it, but don't go into the red meat below if you can help it.</li>
<li>Just before you're ready to roast the meat, set the air fryer to 205 degrees and rub the salt into the cuts in the cuts in the skin.</li>
<li>Roast for 30 minutes at 205 degrees.</li>
<li>Reduce the temperature to 190 degrees and roast until the internal temperature is 63 degrees. For a 1.2-1.5kg joint this will probably be another 20 minutes, but do use a meat thermometer to check the thickest part of the joint before you remove it from the oven.</li>
<li>Remove from the oven and cover with foil and leave to rest for at least 20 minutes before carving and serving.</li>
</ol>
Serve with roast potoates, steamed vegetables and an apple sauce for a traditional roast.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-1195201146207947162024-02-19T21:43:00.001+00:002024-02-19T21:43:45.901+00:00Air Fryer Roast PotatoesMaking roast potatoes in an air fryer is a great way to get really crispy outside and fluffy insides. I doubt your air fryer is large enough to have the roast meat and the potatoes in it at the same time, so this recipe just uses the air fryer for the last 20 minutes of the cook, crisping up the outside.
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<h3>Ingredients</h3>
<ul>
<li>500g floury potato, such as maris piper, peeled and cut into 2cm-ish chunks</li>
<li>1 tsp baking powder</li>
<li>4 tbsp sunflower oil</li>
</ul>
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<h3>Method</h3>
<ol>
<li>Put the potato chunks into a saucepan and cover with cold water.</li>
<li>Add the baking powder to the saucepan, stir well and put over a high heat.</li>
<li>Pre-heat your main oven to 200 degrees Celsius</li>
<li>After 5 to 10 minutes, once the pan has started to foam up, reduce the heat to medium-low.</li>
<li>Simmer for 5 more minutes before draining.</li>
<li>Return the drained potoates to the hot (but dry) saucepan and drizzle over the sunflower oil.</li>
<li>Jiggle the potatoes around the saucepan until well coated in the oil.</li>
<li>Place on a baking tray and put into the oven for about 40 minutes.</li>
<li>When you take your roast meat out of the air fryer to rest, put the potatoes into the air fryer on 205 degress Celsius for 20 minutes, until the outside is nice and crispy.</li>
</ol>
FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-90976072174710178352024-01-25T21:56:00.001+00:002024-01-25T21:56:48.131+00:00Chicken en crouteThe name just means chicken in pastry, so feel free to experiement with the fillings, but this is a nice summery combination of vegetables.
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<h3>Ingredients</h3>
<ul>
<li>1 large chicken breast, cut into 3 equal sized pieces (or 3 smaller fillets)</li>
<li>1 tsp olive oil</li>
<li>2 tomatoes</li>
<li>1 sweet pepper</li>
<li>2 cloves garlic</li>
<li>1 pack of pre-rolled puff pastry</li>
<li>1 ball of mozzarella</li>
<li>1 egg, beaten in a small bowl</li>
</ul>
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<h3>Method</h3>
<ol>
<li>Pre-heat the oven to 200 degrees Celsius and remove the pre-rolled puff pastry from the fridge to warm up a bit at room temperature before you use it later.</li>
<li>Heat the olive oil in a pan over a medium high heat until it's starting to shimmer.</li>
<li>Place the chicken breast pieces into the pan and cook for 3 minutes.</li>
<li>Once the 3 minutes is up, flip over to brown the other side for a further 3 minutes.</li>
<li>(Optional)While the chicken browns, use a gas flame or blow torch to char the skin of the tomatoes and sweet pepper, leave to rest for a few minutes to cool and then rub off most of the charred skin under a tap of running water.</li>
<li>Remove the core and seeds from the sweet pepper and finely chop the tomato and sweet pepper into squares about 2mm in diameter - you can cheat and just use a food processor to finely chop them if you want.</li>
<li>Crush the garlic clove into the tomato and pepper mixture and mix well before placing in a seive over a bowl to drain off any excess tomato liquid.</li>
<li>Once the chicken is browned on both sides, remove from the pan and leave to cool in a bowl.</li>
<li>When you're ready to construct the en cruite, unroll the pastry and divide into three pieces.</li>
<li>Place a layer of the tomato and pepper mixture on half of each of the three pieces, leaving a 1cm gap around the edges.</li>
<li>Put the browned chicken breasts on top of the tomato and pepper mixture.</li>
<li>Tear up the mozzarella ball into small pieces and use to top the chicken - you won't use all of the ball, so put the rest of it back in the fridge.</li>
<li>Fold over the clean pastry on each of the three pieces and use a fork to seal the edges.</li>
<li>Use a sharp knife to score the top of each pastry parcel, going only just deep enough to expose a bit of the mozzarella underneath.</li>
<li>Apply an egg wash to the top of each parcel with a pastry brush.</li>
<li>Bake in the oven for 20 to 25 minutes, until the pastry is nicely golden brown and the chicken has an internal temperature of about 74 degrees Celsius.</li>
<li>Serve with steamed green beans and gravy.</li>
</ol>
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Serves 3.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-44571919079651705742024-01-06T20:02:00.001+00:002024-01-06T20:02:08.672+00:00Chicken BasqueInspired by Delia Smith's <a href="https://www.deliaonline.com/recipes/international/european/spanish/chicken-basque">excellent version</a>, this is a tasty mix of chicken, chorizo and rice that doesn't require an oven, making it great for hot summer days.
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<h3>Ingredients</h3>
<ul>
<li>1 small chicken, <a href="https://www.seriouseats.com/knife-skills-how-to-break-down-a-chicken">jointed into eighths</a> - fry up the spine with 400ml water and simmer for 20 minutes to make the stock used later on</li>
<li>3 tbsp olive oil</li>
<li>2 red peppers, cut into 1cm wide strips</li>
<li>3 small onions, peeled, halfed and cut into 1 cm wide strips</li>
<li>10 sundried tomatoes, cut into 1 cm wide strips</li>
<li>4 cloves of garlic, peeled and finely minced</li>
<li>150g chorizo, peeled and cut into 1cm wide slices</li>
<li>1 plumb tomato, cut into small pieces</li>
<li>225ml of brown basmati rice</li>
<li>280ml of chicken stock</li>
<li>170ml of white wine</li>
<li>1 tsp paprika</li>
<li>1 tsp dried rosemary</li>
<li>1 tsp dried parsley</li>
<li>12 black olives, cut in half</li>
<li>1 orange, cut into eighths and pithy core removed</li>
</ul>
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<h3>Method</h3>
<ol>
<li>Heat 2 tbsp of the olive oil in a large casserole dish (it should have a lid that fits well) over a high heat.</li>
<li>Fry the outside of the chicken pieces, three at a time, until starting to go a golden brown colour (place to once side once they're browned).</li>
<li>Once all the chicken is browned, add the remaining olive oil and reduce the heat to medium.</li>
<li>Throw in the onion and pepper slices into the hot oil and stir-fry for five minutes.</li>
<li>Add the garlic, chorizo slices and sundried tomatoes to the pan and give everything a good stir before frying for another couple of minutes.</li>
<li>Pour in the rice and stir it into the vegetable mixture before adding the chicken stock, wine, paprika and dried herbs.</li>
<li>Bring to a simmer and then turn the hob down to the lowest setting.</li>
<li>Place the browned chicken pieces over the top of the rice mixture before sprinkling over the olives and orange slices.</li>
<li>Cook on the lowest heat for 1 hour and then serve (first check that the thickest parts of the chicken pieces are all over 74 degrees Celsius).</li>
</ol>
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Serves 4 to 6, depending on how hungry they are.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-34872642121055074412024-01-05T20:42:00.001+00:002024-01-05T20:42:02.862+00:00Sous-vide Short Rib Ragu with PastaThis was inspired by <a href="https://recipes.anovaculinary.com/recipe/sous-vide-braised-short-rib-ragu">this recipe</a> and it gives a meal that's the closest I've had to an amazing Spag-bol that Tristan Welch's <a href="https://parkerstavern.com">Parkers Tavern</a> has on the menu. The sous-vide and blow torch might be specialist equipment, but it's equipment that I've already got and it's my recipe blog, so...
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6sZYeNJgCn7SeC7i86N-3U-Y_elfRRfKYCUajEcROW-1BVqwUNuzm4Khr0jn1r29sZLxwtIBRZ8Xt0xpcn1fD4t9-9XitLn7YiD3PVyX4iQHUl3bnR-3LNjLJgkQn_qiKNKKuJI1NYhyphenhyphenRKj3cwgmEOf4-mmnKGg6R-9baHUpIT4EI9vjmoQNsy8Jvibm/s2585/IMG20240105183103.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="2119" data-original-width="2585" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6sZYeNJgCn7SeC7i86N-3U-Y_elfRRfKYCUajEcROW-1BVqwUNuzm4Khr0jn1r29sZLxwtIBRZ8Xt0xpcn1fD4t9-9XitLn7YiD3PVyX4iQHUl3bnR-3LNjLJgkQn_qiKNKKuJI1NYhyphenhyphenRKj3cwgmEOf4-mmnKGg6R-9baHUpIT4EI9vjmoQNsy8Jvibm/s320/IMG20240105183103.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>About 700g of bone in beef short rib, should be 2 ribs</li>
<li>400g of <a href="https://grazingwildebeest.blogspot.com/2019/03/pressure-cooker-tomato-sauce.html">pressure cooker tomato sauce</a></li>
<li>200g dried pasta, such as taglitelli</li>
<li>1 red sweet bell pepper</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-0MB07wqSx1hS7Tbo1koJ5xc8nGwvB3Nwb_8TDA72HEuXJC-wU6PB1KEAZcQrFOXFDe5qDE4b3l5hrjkWRbT2G5C4y2NwTTeTUlMcHaQOsJjlldkV1N233mZPBxHKrY3k1Krpk43xyRd-v04RIqavUEK_3mFRJ9F8toX7KrTam31FukHvD-ykIvuOcvK/s4096/IMG20240105182625.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-0MB07wqSx1hS7Tbo1koJ5xc8nGwvB3Nwb_8TDA72HEuXJC-wU6PB1KEAZcQrFOXFDe5qDE4b3l5hrjkWRbT2G5C4y2NwTTeTUlMcHaQOsJjlldkV1N233mZPBxHKrY3k1Krpk43xyRd-v04RIqavUEK_3mFRJ9F8toX7KrTam31FukHvD-ykIvuOcvK/s320/IMG20240105182625.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>Seal the short rib in a vacuum bag and place in a water bath at 85 degrees Celsius for 24 hours.</li>
<li>At this point it's ok to freeze the beef and leave it for a future date, just make sure it's fully defrosted before going to the next steps.</li>
<li>Put the tomato sauce in a pan with the juices around the beef in the sous-vide bag. If you've chilled/frozen the bag since cooking then you might need to use your finger to move the congealed sauce off the beef rib.</li>
<li>Use a couple of forks to remove the meat from the bones and shred it, putting the bones in the pan of tomato sauce, and throwing away any big bits of connective tissue from around the bones.</li>
<li>Simmer the tomato sauce for at least ten minutes to reduce the mixture.</li>
<li>While the sauce simmers, put a pan of water on to boil for the pasta and then cook the pasta according to instructions.</li>
<li>As the pasta cooks, use a blow torch to char the outside of the pepper and put in a sandwich bag for a few minutes to steam.</li>
<li>Rub the charred skin off the pepper under a running cold water tap.</li>
<li>Slice and finely chop the sweet red pepper into 5mm squares.</li>
<li>Once the sauce has reduce for 10 minutes, add the red pepper pieces and shredded beef.</li>
<li>Stir the sauce until it's well mixed.</li>
<li>Spoon the meat mixture on top of the pasta and then serve topped with some grated grana padana and steamed green vegatables, such as brocolli.</li>
</ol>
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Serves 3 to 4 people.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-7514448793418029982024-01-01T16:48:00.003+00:002024-01-01T16:48:40.252+00:00Breaded Goats Cheese BurgerThis is my attempt to re-create the 'Billy' burger that I used to love having in <a href="https://gbk.co.uk/">GBK</a> around 2008. I've not seen it on their menu for years so I might be mis-remembering what it had on it, but this is still a tasty burger.<br/>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsOVg29deaD8ZWebCbOpHnkHnFuN2vKKvWogtSIGbih46mj6YA0jQD0KAuhrjBuZhhMhuPrrzaSM1bZ4DfgtsokNfmF4dxjN22Uu0Xt8PehHzcVX93BEeWL50l3tqVuq1IPdPABSbDS9hkJufMvU4wmaSjdnpeC3U9mFHJJS8fKkd0CYS1fqLzrKZw6P3N/s4096/IMG20231228122313.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4096" data-original-width="3072" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsOVg29deaD8ZWebCbOpHnkHnFuN2vKKvWogtSIGbih46mj6YA0jQD0KAuhrjBuZhhMhuPrrzaSM1bZ4DfgtsokNfmF4dxjN22Uu0Xt8PehHzcVX93BEeWL50l3tqVuq1IPdPABSbDS9hkJufMvU4wmaSjdnpeC3U9mFHJJS8fKkd0CYS1fqLzrKZw6P3N/s320/IMG20231228122313.jpg"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhpMzTEkKuB5JmI_awbgbnWwMdoj8ECgVBoNHpgnTi2iAfxn5dU3B7KW8s0a4jtxUkFQULkdryrMCJ5irpIaF4ga8E1Nl1Ev81TyVJX9vBy9VCsrAKthULqjNeL5pOIPYGu9f1D8QOv45d4sAtki921VNmvKX_c6YZK-Qz8bTQaU3hfXZx8rd2gZ5_u29/s4096/IMG20231228122305.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhpMzTEkKuB5JmI_awbgbnWwMdoj8ECgVBoNHpgnTi2iAfxn5dU3B7KW8s0a4jtxUkFQULkdryrMCJ5irpIaF4ga8E1Nl1Ev81TyVJX9vBy9VCsrAKthULqjNeL5pOIPYGu9f1D8QOv45d4sAtki921VNmvKX_c6YZK-Qz8bTQaU3hfXZx8rd2gZ5_u29/s320/IMG20231228122305.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>1 aubergine, sliced into 1cm slices</li>
<li>3 tbsp olive oil</li>
<li>125g soft goats cheese</li>
<li>2 tbsp plain flour</li>
<li>1 egg, beaten</li>
<li>80g breadcrumbs</li>
<li>2 burger buns</li>
<li>4 sundried tomatoes</li>
<li>2 tbsp tomato relish</li>
</ul>
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<h3>Method</h3>
<ol>
<li>Heat 1 tbsp of the olive oil in a frying pan over a medium heat and fry the aubergine slices for about 5 minutes on one side, until nicely browned.</li>
<li>Turn the aubergine slices over and add another tbsp of olive oil to the pan.</li>
<li>Split the goats cheese into two balls and use your hands to shape each into a disk.</li>
<li>Move the discs of cheese carefully between a bowl with the flour, a bowl with the beaten egg and a bowl with the breadcrumbs. Coating the discs with the contents of each bowl.</li>
<li>Repeat the flour-egg-breadcrumb process again to add an extra layer to each goats cheese disc.</li>
<li>By now the second side of the aubergine slices should have browned, so remove from the frying pan and add the final tbsp of olive oil to the pan and give it a minute to heat up.</li>
<li>Cook the breaded goats cheese discs in the frying pan for about 3 minutes each side, until nicely browned.</li>
<li>Constructor the burgers by putting 2 sundried tomatoes in each bun, then a slice of aubergine, followed by the breaded goats cheese and then finally a topping of the relish.</li>
</ol>
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<br/>
Serves 2.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-22338695002563808792023-12-16T21:37:00.004+00:002023-12-16T21:37:45.160+00:00Lamb and Beef MeatballsInspired by <a href="https://www.goodto.com/recipes/joe-wicks-big-beefy-meatballs">this recipe</a>, these are a tasty mix of lamb and beef.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjiAslUkENFJzDt9KHfyTIAJxSEOY6Lwj5cdUm4PFn8G1Y4RUBzo5pcpl1eLikWMMtoAu38LhdP5y0qTyxxePUbTscKz-oKipBiM0iapkW8magnO52ssh_oRIx4JQLIZNXOQpttz-ULzy7-7bG9_ZiWAb5jNiwO96PqgqLEh5yoTUpU7Q9W4h3xF_2z5s/s4096/IMG20231213201824.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjiAslUkENFJzDt9KHfyTIAJxSEOY6Lwj5cdUm4PFn8G1Y4RUBzo5pcpl1eLikWMMtoAu38LhdP5y0qTyxxePUbTscKz-oKipBiM0iapkW8magnO52ssh_oRIx4JQLIZNXOQpttz-ULzy7-7bG9_ZiWAb5jNiwO96PqgqLEh5yoTUpU7Q9W4h3xF_2z5s/s320/IMG20231213201824.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>500g lamb mince</li>
<li>500g beef mince</li>
<li>2 slices of bread, processed into breadcrumbs with a blender</li>
<li>1 egg</li>
<li>12 black olives, roughly chopped</li>
<li>1 sweet red pepper, seeds removed and roughly chopped</li>
<li>2 tsp sesame seeds</li>
<li>10g fresh parsley, finely chopped</li>
<li>400g tomato sauce, such as pasata or a <a href="https://grazingwildebeest.blogspot.com/2019/03/pressure-cooker-tomato-sauce.html">homemade pressure cooker sauce</a></li>
<li>1 ball of mozzarella</li>
</ul>
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<h3>Method</h3>
<ol>
<li>Pre-heat the oven to 160 degrees Celsius.</li>
<li>Use your hands to mix the beef, lam, bread, egg, olives, pepper, sesame and parsely in a bowl until evenly blended.</li>
<li>In an oven proof saucepan or casserole dish, heat the tomato sauce until it's simmering.</li>
<li>Divide the meat mixture into 12 even sized balls and place in the simmering tomato sauce.</li>
<li>Put a lid on and simmer for 10 minutes.</li>
<li>Once the 10 minutes is up, carefully turn each meatball over in the sauce.</li>
<li>Tear up the ball of mozzarella and cover the top of the sauce and meatballs with it.</li>
<li>Place in the over for 20 minutes.</li>
<li>Serve on freshly cooked pasta.</li>
</ol>
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Serves 4.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-67434452003376442462023-11-26T20:07:00.007+00:002023-11-26T20:07:35.086+00:00Pan-fried Creamy Chicken ThighsThis is a nice and quick mid-week cook that can be on the table in less than 20 minutes from when you start cooking it.
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<h3></h3>
<ul>
<li>4 chicken thighs</li>
<li>180g fresh pasta, such as taglatelli</li>
<li>1 tbsp sunflower oil</li>
<li>300ml double cream or 150ml double cream + 150ml gravy or vegetable stock</li>
<li>1 tsp dijon mustard</li>
<li>1 tsp wholegrain mustard</li>
<li>10g fresh basil, finely chopped</li>
<li>1 tsp dried tarrgaon</li>
</ul>
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<h3></h3>
<ol>
<li>Ahead of time, put the chicken thighs on a rack over a baking tray and season with salt and pepper.</li>
<li>Put the chicken thights in the fridge, uncovered, for at least 4 hours, to help dry them and brine them for flavour.</li>
<li>When ready to cook, put on some water to boil for pasta and follow the instructions on the packet - taglatelli works great.</li>
<li>While the pasta water pre-heats, put the sunflower oil in a frying pan and heat over a medium-high heat for a few minutes.</li>
<li>When the oil is starting to shimmer, put the chicken thighs in the pan, place a bacon press (or another, smaller, frying pan) over the top and cook for 4 minutes.</li>
<li>Once the 4 minutes are up, flip the chicken thighs over and place the bacon press back on top and cook for a further 3 minutes, or until the center reads 74 degrees Celsius on an instaread thermometer.</li>
<li>Remove the thighs from the frying pan and place in a dish and cover, allowing them to rest.</li>
<li>Put the double cream (or cream and gravy/stock) and mustards into the frying pan and reduce the heat to low.</li>
<li>Scrape any crispy bits off the bottom of the pan and stir into the sauce as you bring it to a low simmer.</li>
<li>Simmer the sauce for a couple of minutes before adding the herbs, stiring well and then serving.</li>
<li>To serve, place the pasta into bowls, the put the chicken thighs on top and finally pour the sauce over it all - serving with a green veg such as runner beans or broccoli.</li>
</ol>
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Serves 2.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-50424727956258906672023-11-19T21:33:00.004+00:002023-11-19T21:33:34.315+00:00Baked Apple Oat CakeThis is somewhere between a porrdige, banana bread and a cake, but whatever it is, it's tasty and great reheated so easy to make ahead of time and then have for a decedant breakfast.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwFsJkjcfVIjWbWnEIVge1zjhgcnWWAQyNfBk62HMsS8tsfmQgkLSYwG0EHVtKXLeBUcFyU77Rra6fZ5HuATfoD3dsvEdlzxW6Z9eAIpDX7f4cNgzp73UbzrdistZTkfYbfdYw1Bc9m5jhAfvzc_nbCJ-c-Y6MqQRoipJuXESSGelSOyKa8GFWd_ir1-A/s4096/IMG20231119211138.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwFsJkjcfVIjWbWnEIVge1zjhgcnWWAQyNfBk62HMsS8tsfmQgkLSYwG0EHVtKXLeBUcFyU77Rra6fZ5HuATfoD3dsvEdlzxW6Z9eAIpDX7f4cNgzp73UbzrdistZTkfYbfdYw1Bc9m5jhAfvzc_nbCJ-c-Y6MqQRoipJuXESSGelSOyKa8GFWd_ir1-A/s320/IMG20231119211138.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>400ml milk</li>
<li>70g dark brown sugar</li>
<li>65g butter, cut into small cubes</li>
<li>3 over-ripe bananas, mashed</li>
<li>2 eggs</li>
<li>270g porridge oats</li>
<li>1 tsp ground cinnamon</li>
<li>1 tsp baking powder</li>
<li>1/4 tsp ground all spice</li>
<li>1/4 tsp ground nutmeg</li>
<li>2 cooking apples, peeled, quartered and cores removed</li>
</ul>
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<h3>Method</h3>
<ol>
<li>Pre-heat the oven to 170 degrees Celsius</li>
<li>Grease a 9 inch by 9 inch baking tray with some extra butter</li>
<li>Put the milk, sugar and butter in a bowl and warm in a microwave for 90 seconds, until the butter has just started to mel</li>
<li>Once the mlik and butter mixture has been warmed, add the mashed banana, egg, oats, cinnamon, baking powder, all spice and nutmeg to the bowl and stir until well mixed.</li>
<li>Cut up one and a half apples into small cubes and mix into the bowl with all the rest of the ingredients.</li>
<li>Pour into the greased dish.</li>
<li>Thinly slice the remaining apple half to use as toppings for the mixture and distribute evenly over the top.</li>
<li>Bake for 35 minutes, or until just about set</li>
<li>Leave to cool for at least 10 minutes, but this fridgerates well with a quick heat in the microwave for 30 seconds before serving.</li>
</ol>
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Serves 6 to 8.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-9357000830494812542023-09-30T21:06:00.006+01:002023-09-30T21:06:57.340+01:00Bacon and Broccoli QuicheI've never made quiche before, so this required a bit of research and testing. While the use of a meat thermometer might seem a bit of extra faff, it's worth it to get a perfect quiche texture every time.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUz6jusYJR7I5ncv8A4OPE82jXMS9jsrnPWntF5Tf56ZOMkQeRylfCIM3PPScq4xRlhW5_ZzGdj8nO-PVLE_qQ1KxdrGdqzXg3MO5pADS3ZrKGnfZRBA1amFchGOSfZVrvIvUchhpAH8DAL1pc7_orTcBsG_if8rSiTYhgd6e2ErDmUwnchP0sNkBtWQpn/s4096/IMG20230930174617.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUz6jusYJR7I5ncv8A4OPE82jXMS9jsrnPWntF5Tf56ZOMkQeRylfCIM3PPScq4xRlhW5_ZzGdj8nO-PVLE_qQ1KxdrGdqzXg3MO5pADS3ZrKGnfZRBA1amFchGOSfZVrvIvUchhpAH8DAL1pc7_orTcBsG_if8rSiTYhgd6e2ErDmUwnchP0sNkBtWQpn/s320/IMG20230930174617.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>320g ready rolled shortcrust pastry</li>
<li>100g pancetta cubes</li>
<li>1/2 head of broccoli, finely sliced</li>
<li>3 eggs</li>
<li>300ml double cream</li>
<li>75g grated hard cheese, such as Parmesan or Grana Padano</li>
</ul>
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<h3>Method</h3>
<ol>
<li>Take the pastry out of the fridge to warm up to room temperature for at least 10 minutes.</li>
<li>Roll the pastry out over a buttered flat or quiche tin and cut excess edges off (great for making jam tarts).</li>
<li>Put the prepared tin into the freezer for at least 30 minutes.</li>
<li>When ready to cook, pre-heat the oven to 180 degrees Celsius.</li>
<li>Place the small broccoli pieces in a microwave proof dish with a tbps of water and cook on high for 4 minutes.</li>
<li>Put the pancetta cubes in a frying pan with a couple of millimeters of water over a high heat and stir every couple of minutes for about 10 minutes until it starts to brown.</li>
<li>Whisk the eggs and double cream in a mixing jug - this can be done ahead of time and possibly leads to a better texture if you do it while preparing the pastry (but I have no evidence for that statement).</li>
<li>Place the frozen pastry dish into the oven with a layer of greaseproof paper and oven beans for 10 minutes.</li>
<li>When the 10 minutes is up, remove the paper and baking beeds and place the cooked bacon and broccoli into the dish.</li>
<li>Carefully pour the cream and egg mixture over and spinkle with the cheese.</li>
<li>Return to the oven and bake for 15 to 25 minutes, until a thermometer reads 71 degrees Celisus (the range on this can vary wildly depending on the oven).</li>
<li>Leave to rest for at least 5 minutes before serving.</li>
</ol>
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Serves 4.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-58856222214834209482023-09-07T23:00:00.003+01:002023-09-07T23:02:09.371+01:00Tomato and Potato CurryThis is a simple way to use up cherry tomatoes if you end up with too many at some point in the summer and it's too hot to turn on the oven to roast them.<br/>
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<h3>Ingredients</h3>
<ul>
<li>1 tbsp sunflower oil</li>
<li>1 onion, peeled and roughly chopped</li>
<li>1 tsp mild curry powder</li>
<li>1 thumb sized piece of ginger root, peeled and roughly chopped</li>
<li>1 tbsp cold water</li>
<li>3 or 4 medium sized potatoes, bad bits removed and cut into 1 cm cubes</li>
<li>300g cherry tomatoes, cut in half</li>
<li>1 handful of fresh coriander, finely chopped</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdLMw42LW4CE_grwUtGrNtxw_POoeZnQ2mr0KuJd6MPcu1ASrFVuY1w1qdOV6ILbQU3mwoYvHY9d7UJTxS3FpqzOjYFy7r6yIQvCqCd4yDolFTp4jdoHGGR5Zc2pM18q3fxGvyLqP-0PTnk0kSODOBXQSGtvFXcZ_cxbGrTlVtgxGMzlhDZthLVyM4BPv/s4096/IMG20230901173407.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdLMw42LW4CE_grwUtGrNtxw_POoeZnQ2mr0KuJd6MPcu1ASrFVuY1w1qdOV6ILbQU3mwoYvHY9d7UJTxS3FpqzOjYFy7r6yIQvCqCd4yDolFTp4jdoHGGR5Zc2pM18q3fxGvyLqP-0PTnk0kSODOBXQSGtvFXcZ_cxbGrTlVtgxGMzlhDZthLVyM4BPv/s320/IMG20230901173407.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>Put the sunflower oil, onion, curry powder, ginger and water in a narrow flask and blend into a paste with a hand blender.</li>
<li>Heat the paste in a large saucepan over a medium heat for 5 minutes, stiring it frequently to make sure it doesn't burn.</li>
<li>Add the potatoes and cherry tomatoes and 50ml of water and bring to a simmer.</li>
<li>Once the liqud is simmering, turn the heat down low, put a lid on the pan and cook for 40 minutes, stiring it all around every 5 or 10 minutes.</li>
<li>Continue to simmer until the potato is as tender as you like it and then serve with some other curry dishes, rice and bread.</li>
</ol>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQO0mPGBVs4UA_xFC2zFCpIMjLWJKEeqSmZDkY-c-buxao8mHNV7bxgPgjzblEQ9XwOGjqT0mSP4pe5Jxcd60e1RJOx8rkFoj1-mBDZVD1SkJ987ZASgXhzLZfs7A8jYQr_GtoYlph4wWtwGSn3Z1al_STjMYc98BiQmceeSp8crGlEAvoT8taXlwKoq-K/s4096/IMG20230901170820.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQO0mPGBVs4UA_xFC2zFCpIMjLWJKEeqSmZDkY-c-buxao8mHNV7bxgPgjzblEQ9XwOGjqT0mSP4pe5Jxcd60e1RJOx8rkFoj1-mBDZVD1SkJ987ZASgXhzLZfs7A8jYQr_GtoYlph4wWtwGSn3Z1al_STjMYc98BiQmceeSp8crGlEAvoT8taXlwKoq-K/s320/IMG20230901170820.jpg"/></a></div><br/>
Serves 4 if served with some rice or <a href="https://grazingwildebeest.blogspot.com/2019/10/chapatis.html">chapatti</a> and another curry or two.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-28025202988316994902023-09-07T22:55:00.002+01:002023-09-07T23:02:03.654+01:00Yellow Split Pea DhalThis is a simple dish that you can put on the hob while you prepare other things and then have a nice rich, hearty and creamy dhal to serve along side other meat or vegetable dishes.<br/>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpYt7HRf2IE6IcUc0kfAKf77yyYyv6srj8REVC3AnKPuKmoTZK0dqysFVp4JXql3ck-C96oBCE63-IdC179IiJtI3CaRAplXsD2mDAU5QWGsVNkw_C_Ri6npdtG6ezXIuIKllOnwjqZu8n4-SNk9R9vICLI6QwQpacwPpdAIV37DuygWTcao1iM0BL-MC/s4096/IMG20230901181058.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpYt7HRf2IE6IcUc0kfAKf77yyYyv6srj8REVC3AnKPuKmoTZK0dqysFVp4JXql3ck-C96oBCE63-IdC179IiJtI3CaRAplXsD2mDAU5QWGsVNkw_C_Ri6npdtG6ezXIuIKllOnwjqZu8n4-SNk9R9vICLI6QwQpacwPpdAIV37DuygWTcao1iM0BL-MC/s320/IMG20230901181058.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>1 tbsp sunflower oil or other high-smoke point oil</li>
<li>1 onion, peeled and finely chopped</li>
<li>250ml of yellow split peas</li>
<li>1 vegetable stock cube</li>
<li>750ml of fresh water</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5t5VTDm-EPbd_e1abrm9p9vhpOE6aCeqJXaRhWdTT6K27bCGDwedSwjklil0kViIZ5T46_g8ZZ44tLrvefLZvDWKeboXBLFUQ9biDmdYmbteNduh-bSnPZa8SaunZKar0a4CXNtU6NMHDhiHlBw4X6Zww-0aFKvSoI8rlfj3wnGkaljlscIlJ4ikKKL6r/s4096/IMG20230901171611.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5t5VTDm-EPbd_e1abrm9p9vhpOE6aCeqJXaRhWdTT6K27bCGDwedSwjklil0kViIZ5T46_g8ZZ44tLrvefLZvDWKeboXBLFUQ9biDmdYmbteNduh-bSnPZa8SaunZKar0a4CXNtU6NMHDhiHlBw4X6Zww-0aFKvSoI8rlfj3wnGkaljlscIlJ4ikKKL6r/s320/IMG20230901171611.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>Put the oil and onion in a saucepan over a medium heat and stir well.</li>
<li>Fry for 5 minutes, until the onion starts to soften.</li>
<li>Add all the remaining ingredients and bring the water to a boil.</li>
<li>Reduce the heat down to low, put a lid on the pan and cook for 45 minutes to an hour, stiring every 10 minutes or so to make sure it's not burning on the bottom.</li>
</ol>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpiJlgFn-uALDU0swy1at8MthBTKtri8IYr6bMrfu3vZFJ123ZfYFKVLfOkAcmlT21oPszw5aDkuSjkNhWL8AgiCOHNyDFJUuGqSuXUKIJRDelOH2i78oD3es-EozyN5KTpEdJcGdHSM3sIjL0PnEjIVcfjONvepZmBQq1PpolXYh7vKvVRUJOl4-pgLQ/s4096/IMG20230901170444.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpiJlgFn-uALDU0swy1at8MthBTKtri8IYr6bMrfu3vZFJ123ZfYFKVLfOkAcmlT21oPszw5aDkuSjkNhWL8AgiCOHNyDFJUuGqSuXUKIJRDelOH2i78oD3es-EozyN5KTpEdJcGdHSM3sIjL0PnEjIVcfjONvepZmBQq1PpolXYh7vKvVRUJOl4-pgLQ/s320/IMG20230901170444.jpg"/></a></div><br/>
Serves 4 if served with some rice or <a href="https://grazingwildebeest.blogspot.com/2019/10/chapatis.html">chapatti</a> and another curry or two.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-81930743866979587132023-09-07T22:51:00.002+01:002023-09-07T23:01:47.802+01:00Peach and Chickpea CurryWhen I first heard of Jack Monroe's <a href="https://cookingonabootstrap.com/2018/02/13/jardaloo-ma-murghi-curry-with-apricots-22p/">peach and chick pea curry</a> I was intrigued. I was also worried that it'd be far too sweet for my tastes, and that was even before I read that you put the juice from the peach tin in the curry! However it comes out delightfully tasty and the peach takes on the texture/flavour of a squash or pumpkin so does suit a curry really well.<br/>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwJHd77-b_xjy_fAj3zTUL4WG5ceC40kcVeHjaGDynVHVG4geBSfs5GdYYgixrMdg1HyDqjeW5MXw1WJqaxkoDdKXb2FJ2pZL5wtFRlLiNy1N1eRdNtF6Kvs5E_DBtFgZYKvXNoBDExJZ97DhbEnPjATwCfeoJFRPf7CL_jjkrXIUTJQcjlvnOnulkx9d/s4096/IMG20230901181058.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwJHd77-b_xjy_fAj3zTUL4WG5ceC40kcVeHjaGDynVHVG4geBSfs5GdYYgixrMdg1HyDqjeW5MXw1WJqaxkoDdKXb2FJ2pZL5wtFRlLiNy1N1eRdNtF6Kvs5E_DBtFgZYKvXNoBDExJZ97DhbEnPjATwCfeoJFRPf7CL_jjkrXIUTJQcjlvnOnulkx9d/s320/IMG20230901181058.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>1 tbsp sunflower oil</li>
<li>1 onion, peeled and finely chopped</li>
<li>2 cloves of garlic, crushed</li>
<li>250g tin of chickpeas, drained (but the liquid is great for thickening other sauces, so best to keep it around in the fridge)</li>
<li>1 tsp paprika powder (hot if you like it a bit spicy)</li>
<li>1 tsp cumin powder</li>
<li>1 400g tin of chopped tomatoes</li>
<li>1 400g tin of slices peaches, drained, but keep the liquid from the tin around</li>
<li>1 vegetable stock cube</li>
<li>a generous handful of fresh coriander, finely chopped</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrloaoVYCwvzXXzhrLIFh4EdrNuV2QaJL7seAURzCD5npaeMixj5IYuLUONGHfvczlIQ-r_QQK36WMuvW3tYam964RU_xM-BHcXlNYWvRqILT806Wm_7q4-sEPb1-yWV3StWKlCwfMH_mop9UVh0xDK5S_RaYfDUFfCxGwxdg5ikus99flv3FnXkV0i5w/s4096/IMG20230901172944.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrloaoVYCwvzXXzhrLIFh4EdrNuV2QaJL7seAURzCD5npaeMixj5IYuLUONGHfvczlIQ-r_QQK36WMuvW3tYam964RU_xM-BHcXlNYWvRqILT806Wm_7q4-sEPb1-yWV3StWKlCwfMH_mop9UVh0xDK5S_RaYfDUFfCxGwxdg5ikus99flv3FnXkV0i5w/s320/IMG20230901172944.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>Heat the oil in a saucepan over a medium heat until it starts to shimmer.</li>
<li>Add the onions and garlic and stir well</li>
<li>Fry for a few minutes until they start to soften - you don't want them to burn though, so err on the side of caution.</li>
<li>Add the drained chickpeas, paprika and cumin and give a good stir.</li>
<li>Fry for another couple of minutes while you slice the peach slices into bite sized pieces.</li>
<li>Add the peach pieces, the peach tin juice, chopped tomatoes, stock cube and chopped coriander to the pan and stir well.</li>
<li>Reduce the heat to the lowest setting the hob has, put a lid on the pan and gently simmer for at least 30 minutes, stiring every 10 minutes or so to make sure it's not burning on the bottom.</li>
</ol>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-5tTScPDRbCsL_BwdyDI6H__dKNpUxdn6xVgVlwZhHuh68lrgIVGLYyuv6jODKOei0oKjgY87cV7kGEHoQpwYzdanueVcg8miA1dys0lw_XDD5FsO9xUkyfeujg5ZnwnqOLVFMQOSUkNjdVK0arTFpxSwgwga0FiHhW3ruhznYXVcNYYPsSSHZ5nlwzJ/s4096/IMG20230901165949.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-5tTScPDRbCsL_BwdyDI6H__dKNpUxdn6xVgVlwZhHuh68lrgIVGLYyuv6jODKOei0oKjgY87cV7kGEHoQpwYzdanueVcg8miA1dys0lw_XDD5FsO9xUkyfeujg5ZnwnqOLVFMQOSUkNjdVK0arTFpxSwgwga0FiHhW3ruhznYXVcNYYPsSSHZ5nlwzJ/s320/IMG20230901165949.jpg"/></a></div><br/>
Serves 4 if served with some rice or <a href="https://grazingwildebeest.blogspot.com/2019/10/chapatis.html">chapatti</a> and another curry or two.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-65833450705715907052023-09-07T22:40:00.002+01:002023-09-07T22:41:29.355+01:00Peanut and Soy Rainbow Cabbage SaladI came across this salad at a barbecue at a friend's house and I immediatley had to find out the recipe. The combination of flavours and textures is beautifully balanced, but it's also robust to ingredient subtitutions if you don't have the exact ingredients available to hand.<br/>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vHl6RbJxP2GXTYXaGRCNwSk4bLKtrjzgB01Qndu8SABA2mEolHhHv9xTzArlGe9TZ0d_amSgXq9gPIFPNIlIfNkhC-StMCXJISV_GfME1k3eMM7XcyVb5AK8Ish4iYwLWVZiEis_jN3MF8OP5gb_mCfA4y5bvcC4Tq6d8DSaqpWTjJVrrPvquplpvdFp/s4096/IMG20230902093602.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vHl6RbJxP2GXTYXaGRCNwSk4bLKtrjzgB01Qndu8SABA2mEolHhHv9xTzArlGe9TZ0d_amSgXq9gPIFPNIlIfNkhC-StMCXJISV_GfME1k3eMM7XcyVb5AK8Ish4iYwLWVZiEis_jN3MF8OP5gb_mCfA4y5bvcC4Tq6d8DSaqpWTjJVrrPvquplpvdFp/s320/IMG20230902093602.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>1/4 red cabbage, finely sliced</li>
<li>1/4 green cabbage, finely sliced</li>
<li>125g baby leaf spinach, washed and finely sliced</li>
<li>2 red peppers, trimmed, washed and sliced into thin strips</li>
<li>2 medium avocados, ripe and sliced into thin pieces</li>
<li>1/2 red onion, thinly sliced</li>
<li>80g pomegranate seeds, or closest equivalent</li>
<li>4 tbsp a mix of chopped nuts, such as sunflower seeds, cashew nuts or others</li>
<li>120ml sunflower oil</li>
<li>90ml white wine vinegar</li>
<li>2 to 3 cloves of crushed garlic</li>
<li>60 ml (4 tbsp) soy sauce</li>
<li>2 tbsp granulated sugar</li>
<li>1 tbsp smooth peanut butter</li>
<li>1 tsp mustard</li>
<li>salt and pepper to taste</li>
<li>1 mango, <a href="https://www.epicurious.com/expert-advice/how-to-cut-a-mango-a-step-by-step-visual-guide-article" target="_blank" rel="nofollow">peeled</a> and cut into small chunks</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7V3Nk_U2HY_vTf-amt2kw_uIXpFXpksoZCzN8x3Ka4Vi6aputXQq1YwUxuy8qTAl78WnP9hh8fyBxL7kWcJpslRY93VhWNlmqku71m3N0EctlIgUYQGwhaTeqO6eolb_oepZ99FvEQAidvlZ4Kd0skiotVx9QfBlkhCE-2vqN7H5oA3ehPEiyMEeqRt8F/s4096/IMG20230902090142.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7V3Nk_U2HY_vTf-amt2kw_uIXpFXpksoZCzN8x3Ka4Vi6aputXQq1YwUxuy8qTAl78WnP9hh8fyBxL7kWcJpslRY93VhWNlmqku71m3N0EctlIgUYQGwhaTeqO6eolb_oepZ99FvEQAidvlZ4Kd0skiotVx9QfBlkhCE-2vqN7H5oA3ehPEiyMEeqRt8F/s320/IMG20230902090142.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>In a large salad bowl, layer half of the two colour cabbages, spinach, red pepper strips, onion, pomegranate seeds and avocado.</li>
<li>Top with another layering of the remainder of the cabbage, spinach, red pepper, onion, pomegranate seeds and avocado.</li>
<li>Put a tablespoon of sunflower oil in a small frying pan and add the chopped nuts. Toast the nuts over a high heat for a few minutes, stiring it all up every 30 seconds or so and watching them like a hawk as it's very easy to get distracted and burn them. When they've started to develop a nice golden brown colour, turn off the heat and leave to one side to cool while you make the dressing.</li>
<li>Whisk together the remaining sunflower oil, vinegar, garlic, soy sauce, sugar, peanut butter, mustard and salt and pepper in a small bowl.</li>
<li>Drizzle the dressing over the contents of the salad bowl.</li>
<li>Top with the toasted nuts and finally the mango pieces before refrigerating until needed - this is one of those dishes where a few hours of the cabbage sitting in the dressing does it a world of good in terms of flavour and texture, so do make it ahead of time.</li>
</ol>
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Serves 4 to 6 people, depending on how much else there is to eat.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-47420432928606580622023-09-07T22:27:00.001+01:002023-09-07T22:27:10.049+01:00Chicken and Potato Wedges SkilletIt was a hot day in late summer and I really didn't want to put the oven on, but I wanted some crispy potato wedges, so inspired by another <a href="https://www.eatwell101.com/garlic-butter-chicken-and-potatoes-skillet">recipe</a>, I discovered that it's quite straight forward to make crispy potato wedges in a skillet/frying pan.<br/>
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<h3>Ingredients</h3>
<ul>
<li>3 tbsp soy sauce</li>
<li>1 tbsp olive oil</li>
<li>1 tbsp lemon juice</li>
<li>2 cloves garlic, crushed</li>
<li>1 chicken breast, cut into 1 cm wide strips</li>
<li>4 medium sized potatoes, any bad bits removed and cut into quarters</li>
<li>1 tsp bicarbonate of soda</li>
<li>3 tbsp olive oil</li>
<li>a handful of coriander, finely sliced</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTnzoUtpqGb7GZfKAxhl91f0TVuVJIHAMRcHRoxUVrXhYgxg9Alj1sxwHCeiS15f_JiUmgZtrsTs648W_G687wFcv11EnTr-2_5BWcwSO_75rCnwdttMCB8i-Gu9BiADmdv9az7Rpls_i3jtP4KE_oIYqqDTsaUVsFXo5Zfr_n2yYedMqNkE8tZ4nFe63/s4096/IMG20230905173654.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTnzoUtpqGb7GZfKAxhl91f0TVuVJIHAMRcHRoxUVrXhYgxg9Alj1sxwHCeiS15f_JiUmgZtrsTs648W_G687wFcv11EnTr-2_5BWcwSO_75rCnwdttMCB8i-Gu9BiADmdv9az7Rpls_i3jtP4KE_oIYqqDTsaUVsFXo5Zfr_n2yYedMqNkE8tZ4nFe63/s320/IMG20230905173654.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>Make the marinade by whisking the soy sauce, 1 tbsp of olive oil, lemon juice and garlic cloves together in a bowl until well combined.</li>
<li>Place the strips of chicken breast in the marinade and refrigerate for at least 30 minutes, but up to 24 hours will be fine too.</li>
<li>When you're ready to cook the meal, put on a pan of water to boil and add the bicarbonate of soda to it.</li>
<li>Put the potatoes in the water and boil for 9 to 10 minutes, until they start to soften.</li>
<li>Drain the potatoes and put to one side.</li>
<li>Head the remaining olive oil in a skillet or frying pan over a medium heat until it starts to shimmer.</li>
<li>Put the potatoes into the pan, swirl around and then leave for 8 minutes to cook.</li>
<li>Once that time is up, turn the potatoes onto the other cut edge and cook for another 8 minutes.</li>
<li>Remove the potatoes from the pan and place in a bowl.</li>
<li>Take the chicken breast strips from the marinade and add to the now empty skillet and cook for about a minute before turning.</li>
<li>After turning, cook for a further minute before turning the heat down to low and adding the marinade from the bowl to the pan, along with the coriander and stir well.</li>
<li>Let simmer for one more minute before adding the potatoes to heat through.</li>
<li>Serve with a leafy salad.</li>
</ol>
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Serves 2. You can scale it up for more, but you'll end up needing to cook the potatoes and chicken in batches so it rather takes away from the simplicity of the dish if you do.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-48291500919719582262023-08-30T22:30:00.004+01:002023-08-30T22:30:24.147+01:00Oven Roasted Melon (Cantaloupe)We ended up with a not-quite-ripe sundew melon and decied to try roasting it to bring out the flavour, and it certainly did that. This ends up tasting a bit like a butternut squash (perhaps unsurprisingly) so treat it like that and you're onto a winner.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXA9T0IGMm_UBYaFiQleaTHveBZbPRU83GinWzKW8JoLTExMFN3XOgq2FZyF00gmYBO9sgTyEMWgINhZPXQcdXVPVgqwJfq3VAxvzBk6mTqWUIzhadwurKLXF4qM5_HNxluYM-4Bet1zB4nfQh0u4d_lOeLOCaoYnuYt3OiUE6NPUyga5SD6jd9fQOBx_i/s4096/IMG20230830185945.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXA9T0IGMm_UBYaFiQleaTHveBZbPRU83GinWzKW8JoLTExMFN3XOgq2FZyF00gmYBO9sgTyEMWgINhZPXQcdXVPVgqwJfq3VAxvzBk6mTqWUIzhadwurKLXF4qM5_HNxluYM-4Bet1zB4nfQh0u4d_lOeLOCaoYnuYt3OiUE6NPUyga5SD6jd9fQOBx_i/s320/IMG20230830185945.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>1 sundew melow, cut into 8th's slices, seeds and rind removed and cut into pieces at most 2cm across</li>
<li>2 tbsp caster sugar for a whole melon</li>
</ul>
<h3>Method</h3>
<ol>
<li>Pre-heat the oven to 200 degrees Celsius.</li>
<li>Toss the peeled melon pieces in the sugar before placing on a lined baking tray.</li>
<li>Bake for 20 to 25 minutes, until the edges of the melon pieces really start to brown.</li>
<li>Enjoy as part of a lentil rich curry, with ice cream and custard as a desert or with thinly sliced halloumi or feta crumbled over as a starter.</li>
</ol>
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Serves 4 per whole melon.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-72255867436061530272023-08-30T22:25:00.004+01:002023-08-30T22:25:44.037+01:00Oven Roasted Chicken and TomatoesThis is a simple oven roasted chicken breast recipe, great for a mid-week cook when you've got 27 other things to be doing as well as cooking dinner!
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhWL-zOueEsPs3AE4EVsKvkTTVbJ8sTeyzfMevPdA9jHow7RIT9YAho1Wtw6ZAW870kU_T8Aj3LhqU2pPnv5MJljM6RJIiRrx5EWGeCWykYTd7CBG4tlH7HKL7dzHpYYWKJuIkYxeiCTWgeyrbpZ8nD76MHeqcbxlZzH5hlopy3lfy69gkghvq3YVtq8F/s4096/IMG20230829194730.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhWL-zOueEsPs3AE4EVsKvkTTVbJ8sTeyzfMevPdA9jHow7RIT9YAho1Wtw6ZAW870kU_T8Aj3LhqU2pPnv5MJljM6RJIiRrx5EWGeCWykYTd7CBG4tlH7HKL7dzHpYYWKJuIkYxeiCTWgeyrbpZ8nD76MHeqcbxlZzH5hlopy3lfy69gkghvq3YVtq8F/s320/IMG20230829194730.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>1 tbsp zaatar spice mix</li>
<li>2 tbsp lemon juice</li>
<li>1 tbsp olive oil</li>
<li>1 tsp salt</li>
<li>1 large chicken breast, cut in half</li>
<li>2 more tbsp olive oil</li>
<li>1 large onion, peeled and thinly sliced</li>
<li>120g pancetta or bacon cubes</li>
<li>50ml white wine</li>
<li>4 large tomatoes, washed and cut into quarters</li>
<li>4 cloves of garlic, finely slices</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3rtnU3U3PpEX6a4GO25UQa6WXO9_Cqn7FJzaTwCXSqfakhtynroDZpQNz7BuSqGU_MELPsqjN6xuL84BYCmcMEz59ZfzVOF95yTo8TJR5yiELdkqKEDyUgFKnrE45IFUITQZePFlSalZeZ3VRgIs54eSsBu-sxiVB21-QFrkM_JVBVYm_Q4GiPJgBgz7/s4096/IMG20230829173442.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3rtnU3U3PpEX6a4GO25UQa6WXO9_Cqn7FJzaTwCXSqfakhtynroDZpQNz7BuSqGU_MELPsqjN6xuL84BYCmcMEz59ZfzVOF95yTo8TJR5yiELdkqKEDyUgFKnrE45IFUITQZePFlSalZeZ3VRgIs54eSsBu-sxiVB21-QFrkM_JVBVYm_Q4GiPJgBgz7/s320/IMG20230829173442.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>Whisk up the zaatar, lemon juice, two tablespoons of oil and salt in a bowl.</li>
<li>Add the chicken breast and marinade for at least two hours, preferably overnight.</li>
<li>When you're ready to cook the dish, pre-heat the oven to 200 degress Celsius.</li>
<li>Heat the remaining two tablespoons of oil over a medium-high heat in an oven proof frying pan, ideally a large cast iron pan.</li>
<li>When the oil starts to shimmer and smoke, add the onions and stir to coat.</li>
<li>Fry the onions for another 5 minutes before adding the pancetta cubes.</li>
<li>Stir the frying pan well every minute or so and cook for another 5 minutes to draw the moisture out of the pancetta.</li>
<li>Turn off the heat under the pan and add the white wine and tomatoes. Stir well before adding the chicken breasts on top.</li>
<li>Finally, sprinkle the sliced garlic over the pan and then place in the oven for 20 to 25 minutes.</li>
<li>Serve immediately with crusty bread to soak up the wonderful tasty juices.</li>
</ol>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5piESERlGU9_z4dI1jyIK68gCtU179RO32JYydIYEtb57dcr1VokNwkxRSc25Hib60lGGYqlP531rRGv1tf-KkiwdFqDyKLtyisLMKZgaRBmU7in9ciclzA67llMjvHRm-w5TCwhVgiWBj59oWmQJsyxr3K6eHjaal1D8wLvx2YWrmeNKYP6BTHVHrVZ/s4096/IMG20230829172303.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5piESERlGU9_z4dI1jyIK68gCtU179RO32JYydIYEtb57dcr1VokNwkxRSc25Hib60lGGYqlP531rRGv1tf-KkiwdFqDyKLtyisLMKZgaRBmU7in9ciclzA67llMjvHRm-w5TCwhVgiWBj59oWmQJsyxr3K6eHjaal1D8wLvx2YWrmeNKYP6BTHVHrVZ/s320/IMG20230829172303.jpg"/></a></div>
Serves two as long as the chicken breast is large.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-39886148739849869672023-08-26T21:43:00.001+01:002023-08-26T21:43:33.001+01:00Sous-vide Beef Short RibAs with most of the hard working muscles on animals, the long-slow cook of sous-vide really does the short rib justice in terms of flavour and texture. Some recipies suggest longer times at lower temperatures, but my personal preferences is that those are a bit too steak-like in texture and a bit too chewy for this cut.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4oaoXiFB7ZWTDTZYkdfYkG_5akeGziXUalSfB5GrhA47avPcpp3S6EkA5O-zyRLa6D-zFKK9L8_iUa1BbTLagAQ3CJI1ljwYgkMWz1rki23a_cytMZ-vrh1hWbkqdMAQBL72Re1g7TPZbECT4t-25_z98rYZA2JmrHD7-xZlnKZyrZ3dDs3m71KSgmsI/s4096/IMG20230825201449.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4oaoXiFB7ZWTDTZYkdfYkG_5akeGziXUalSfB5GrhA47avPcpp3S6EkA5O-zyRLa6D-zFKK9L8_iUa1BbTLagAQ3CJI1ljwYgkMWz1rki23a_cytMZ-vrh1hWbkqdMAQBL72Re1g7TPZbECT4t-25_z98rYZA2JmrHD7-xZlnKZyrZ3dDs3m71KSgmsI/s320/IMG20230825201449.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>1 bone in cut of short-rib of beef per person</li>
<li>1 tbsp butter</li>
<li>1 tbsp sunflower oil</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQlX-FlAPs3NFH04XJcTBBFaSRnyKtdWMZzQDGN8AXaOn9y7t29L6ZrngAgUw-zXegxiuShK_bCyFA_zPFuixNIHA2526SHKOnaw8CpcROYRAoJqxemBEH-FKaCJylJ6mb-xf6lX4d_dHmJi4nsmTEUQeFgy5qMkcdnnLseGa9E41kjTBd1twe2ZlC3N1/s4096/IMG20230825192906.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQlX-FlAPs3NFH04XJcTBBFaSRnyKtdWMZzQDGN8AXaOn9y7t29L6ZrngAgUw-zXegxiuShK_bCyFA_zPFuixNIHA2526SHKOnaw8CpcROYRAoJqxemBEH-FKaCJylJ6mb-xf6lX4d_dHmJi4nsmTEUQeFgy5qMkcdnnLseGa9E41kjTBd1twe2ZlC3N1/s320/IMG20230825192906.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>Cut the beef short-rib into pieces with each individual rib bone and place in sous-vide bags with a pinch of salt and vacuum seal.</li>
<li>Cook at 72 degrees for 24 hours.</li>
<li>When ready to finish the beef, remove from the sous-vide bath and open each bag and pour the liquid into pan.</li>
<li>Add a tbsp of butter per rib to the pan of juices and simmer on a low heat for 20 to 30 minutes until reduced in liquid by half.</li>
<li>Once the reduction is ready, heat a cast iron pan over a high heat with the sunflower oil until it starts to shimmer.</li>
<li>Fry the short-rib for 30 seconds each side, using a blow torch on the top as the bottom crisps if you have one.</li>
<li>If you don't have a blow torch then give each side another 20 seconds or so to properly crisp up.</li>
<li>Server in a dish with mashed potato and brocolli before drizzing the reduced sauce over all bits of the dish.</li>
</ol>
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Serves 1 person per beef short-rib.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-76650856742573390182023-08-26T21:17:00.004+01:002023-08-26T21:17:54.353+01:00Microwave Crispy Fried Garlic and Garlic OilThe garlic from this is a wonderful flavourful crunchy topping for food and a great oil for making salad dressings.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3WZSdQisxiO28rUEmOPdJUacf_4M69Ltpvbk0py9Fr4FKj80qqO7S-9hZetEIegxgGoFWSBnMolAUhv3MGju5LrMVagux0yNYWSYjkzJlf1Di9kLHtKP2JbFQyVCd59vFm6R4gKj70bgJA4lxqLx7rjrcxl0gGaDtBvSi2cVRefJr2hUHIC07Fd6N55c/s4096/IMG20230825193517.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3WZSdQisxiO28rUEmOPdJUacf_4M69Ltpvbk0py9Fr4FKj80qqO7S-9hZetEIegxgGoFWSBnMolAUhv3MGju5LrMVagux0yNYWSYjkzJlf1Di9kLHtKP2JbFQyVCd59vFm6R4gKj70bgJA4lxqLx7rjrcxl0gGaDtBvSi2cVRefJr2hUHIC07Fd6N55c/s320/IMG20230825193517.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>2 bulbs of garlic, peeled and finely chopped</li>
<li>Enough sunflower oil to cover the garlic (3 or 4 tbsp)</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRN2iXqdxwqhrQRWYX7dKwkPahnEwtjehD_5rH3xjNTMnZ75tHkmolj18n9xO5lBSMcrrWzaWf44JcYER1pdgwc-klDB31UbBiNCqDZ-eCdavspzJ_mGfqS5HoKlT_K7_Auy3bIBFHK2_LJ-PUkbG384E3eD9w5KIh7M348QVS8tPAtciPEj2Ye5a5I4z/s4096/IMG20230825184332.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRN2iXqdxwqhrQRWYX7dKwkPahnEwtjehD_5rH3xjNTMnZ75tHkmolj18n9xO5lBSMcrrWzaWf44JcYER1pdgwc-klDB31UbBiNCqDZ-eCdavspzJ_mGfqS5HoKlT_K7_Auy3bIBFHK2_LJ-PUkbG384E3eD9w5KIh7M348QVS8tPAtciPEj2Ye5a5I4z/s320/IMG20230825184332.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>Put the garlic in a microwave proof glass bowl and add enough sunflower oil to cover all the pieces.</li>
<li>Microwave the bowl for 2 minutes.</li>
<li>Remove from the microwave and stir well, before microwaving for another 30 seconds.</li>
<li>Repeat until the garlic pieces starts to float and start to brown.</li>
<li>At that point, only microwave for 15 seconds at a time, again removing and stiring between runs.</li>
<li>Repeat until the garlic is a nice golden brown colour.</li>
<li>Put the garlic pieces in a sieve with a bowl below to collect the garlic infused oil.</li>
<li>Use the crispy garlic as a topping for rich meals and store the oil in the fridge to use in salad dressings.</li>
</ol>
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Creates enough crunchy garlic for more than 2 people.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-32195681695693992712023-08-24T20:26:00.003+01:002023-08-24T20:26:32.088+01:00Butternut Squash and Roast Tomato TartletsThis is a tasty roast vegetable tart.
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<h3>Ingredients</h3>
<ul>
<li>1 butternut squash, peeled, seeds removed and cut into 1cm pieces</li>
<li>200g cherry tomatoes, washed and cut in half</li>
<li>2 tbsp olive oil</li>
<li>125g pancetta cubes</li>
<li>1 roll of pre-rolled puff pastry</li>
<li>4 tbsp mayonnaise</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WGX6QTdNseQlOBo3OXPW3JdCl4TgElrK6FjGeKuT8HpwE_wIe1Y788ubCMUNuKRpezSfq7uZX-yzKSY52Tg_D0ifgiyLS2UrOFtqfTEJfoth3_92yC6de6ljTC6xWNTlTvdfM7WgYvmvImLt0I_vMnV4OtbAaO2Ez7hovKB4ynpPJjC7V-F6DWO3IMVl/s4096/IMG20230823174831.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WGX6QTdNseQlOBo3OXPW3JdCl4TgElrK6FjGeKuT8HpwE_wIe1Y788ubCMUNuKRpezSfq7uZX-yzKSY52Tg_D0ifgiyLS2UrOFtqfTEJfoth3_92yC6de6ljTC6xWNTlTvdfM7WgYvmvImLt0I_vMnV4OtbAaO2Ez7hovKB4ynpPJjC7V-F6DWO3IMVl/s320/IMG20230823174831.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>Pre-heat the oven to 210 degrees Celsius while you prepare the vegetables.</li>
<li>Toss butternut squash pieces, tomatoes and olive oil in a large baking dish and put in the oven.</li>
<li>Roast for 25 to 30 minutes, until the tomatoes have really started to brown.</li>
<li>Fry the pancetta over a high heat with 4 tbsp water in the pan until it has all evapourated.</li>
<li>Unroll the puff pastry (it helps to stop it cracking if you get it out the fridge at least 10 minutes before rolling it out) and divide into 4 pieces.</li>
<li>Use the point of a sharp knife to score a line around the edge of each puff pastry piece, about 5 mm from the edge.</li>
<li>Put a tbsp of mayonnaise in the center of each puff pasty piece and gently smooth it out until it reaches the scored edges.</li>
<li>Divide the pancetta cubes between the 4 pieces of puff pastry and then do likewise with the roasted butter squash and tomatoes.</li>
<li>Dribble any bacon fat from the pancetta over the top of the tartlets.</li>
<li>Bake in the oven for 12 to 15 minutes, or until well risen and the pastry is nicely browned.</li>
</ol>
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Serves 4 (or more if scaled up).FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-5120026365657783622023-08-23T20:18:00.007+01:002023-08-24T20:04:15.359+01:00Oven Roast Corn on the CobThis is a low effort recipe for cooking corn in the oven to make it very sweet and tasty.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsgVqFIyi1OFD3AJglXYEgqciTlz9JwkrYi7oxJo4N12Fexm-dvjwsM7y0mPcezBl--WTTFcjAUUAC8GFI9Fj4PIq_98OJw8XBwsbdmGzTEra2ul99w5rrMdZTaLd2r0nhMOWz6LVM0hVzaxSlcWM6YpYd1Nf0I1q3jnK-I4WBQKt9SvGl4etcrVsC5Jn/s4096/IMG20230823181517.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsgVqFIyi1OFD3AJglXYEgqciTlz9JwkrYi7oxJo4N12Fexm-dvjwsM7y0mPcezBl--WTTFcjAUUAC8GFI9Fj4PIq_98OJw8XBwsbdmGzTEra2ul99w5rrMdZTaLd2r0nhMOWz6LVM0hVzaxSlcWM6YpYd1Nf0I1q3jnK-I4WBQKt9SvGl4etcrVsC5Jn/s320/IMG20230823181517.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>2 or more corn on the cobs with husks and skins</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmCN8YBfjY3olc7NhnJmtOuyeBY09bmTCg5h_W9E0RBnfsyB9-g3Qqf51h8Xz3Uzhz0UXWQthHCQ6Kampfob3MTRGY1BagDdYgCVp_L0tMO2Nf4QdbNX6mmSFO-9o2afRHmwkDstRsnvZ2foy6jC7NymlPyJrdWBCC0zjsmK9CKFPnNMT0uanUl2KJTtX/s4096/IMG20230823173857.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmCN8YBfjY3olc7NhnJmtOuyeBY09bmTCg5h_W9E0RBnfsyB9-g3Qqf51h8Xz3Uzhz0UXWQthHCQ6Kampfob3MTRGY1BagDdYgCVp_L0tMO2Nf4QdbNX6mmSFO-9o2afRHmwkDstRsnvZ2foy6jC7NymlPyJrdWBCC0zjsmK9CKFPnNMT0uanUl2KJTtX/s320/IMG20230823173857.jpg"/></a></div>
<br/>
<h3>Method</h3>
<ol>
<li>Pre-heat the oven to 210 degrees Celsius.</li>
<li>Put the corn, including the husks and skins in the oven for 30 minutes.</li>
<li>After 30 minutes, take the corn out the oven and let it cool for at least 10 minutes.</li>
<li>Pull the husks and skins off the corn and eat with meat and rice dishes.</li>
</ol>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ygBuF-yr_Sq9gNm2ZDY95gdUmamLpP6JZ2tX6CC1FVQrjhuzDgUfAvvhLaOcar3Sz7NiQci9iBxDDjKrnF9qegKDgWHdrLz-TRF_7TrEYYclkM7tpy4aza1firZNi2ItluxSn-OhqNN33ty-L13LnovmwEXxe2zA9p_VKwtAvgw9hlYVEEcM97skQqYo/s4096/IMG20230823173857.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ygBuF-yr_Sq9gNm2ZDY95gdUmamLpP6JZ2tX6CC1FVQrjhuzDgUfAvvhLaOcar3Sz7NiQci9iBxDDjKrnF9qegKDgWHdrLz-TRF_7TrEYYclkM7tpy4aza1firZNi2ItluxSn-OhqNN33ty-L13LnovmwEXxe2zA9p_VKwtAvgw9hlYVEEcM97skQqYo/s320/IMG20230823173857.jpg"/></a></div>
Serves one per corn-on-the-cob cooked.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-80652057391280487302023-07-19T20:50:00.004+01:002023-07-19T20:50:43.494+01:00Simple Oven ChipsThese aren't as crispy and golden as if you'd got out the deep fat frier to cook them, but they are far easier for a mid-week meal. Just make sure you have a good chef's knife, large and sharp, to cut the potatoes.<br/>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtk00XucfWLCiA57TsU8-PW11l6IBwgaz558Mfqbocd1GOeVwVzhLvd3x_KjzHXZ8gLI3CQJXNITxOIpo_9fw7Kmy1pk0N3k3sb69-DZCli1ocT1n6Y8RlD3J10oNLFZ5PpxozCVLMUv9f6CfvXJclRlRqm-88_LICepBFLSayx_zdEYKAyYyqPxXM58tw/s4096/IMG20230719195432.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtk00XucfWLCiA57TsU8-PW11l6IBwgaz558Mfqbocd1GOeVwVzhLvd3x_KjzHXZ8gLI3CQJXNITxOIpo_9fw7Kmy1pk0N3k3sb69-DZCli1ocT1n6Y8RlD3J10oNLFZ5PpxozCVLMUv9f6CfvXJclRlRqm-88_LICepBFLSayx_zdEYKAyYyqPxXM58tw/s320/IMG20230719195432.jpg"/></a></div>
<h3>Ingredients</h3>
<ul>
<li>1 large or 2 small roasting potatoes per person, such as a Maris Piper or Russet</li>
<li>2 tsp mild olive oil per person</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfaMtrkKvDHZ324rwshan2EM9XROiNCymHnsBTi_h6n_4xltC32VdHbU5EJL_1tw_jB_M7ObyZ8NK3v86BECpwVjC2twAEGTkWroHK1U6YeVWWaCcZtZ-s5Vo6vmKcPKyQSucN4-Wm1jcI7sIF3dzFvx9mt4L5d-2bxfzzIyO-iIzn_H2n1t4hYWrdJGH/s4096/IMG20230719174138.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfaMtrkKvDHZ324rwshan2EM9XROiNCymHnsBTi_h6n_4xltC32VdHbU5EJL_1tw_jB_M7ObyZ8NK3v86BECpwVjC2twAEGTkWroHK1U6YeVWWaCcZtZ-s5Vo6vmKcPKyQSucN4-Wm1jcI7sIF3dzFvx9mt4L5d-2bxfzzIyO-iIzn_H2n1t4hYWrdJGH/s320/IMG20230719174138.jpg"/></a></div>
<h3>Method</h3>
<ol>
<li>Pre-heat the oven to 200 degress Celsius (fan) or 220 degrees Celsius if traditional convection, but you're going to get a better chip with the fan over (I assume an air-frier is amazing, but I've not tried one yet)</li>
<li>Wash and clean the potatoes if they've got any dirt on the outside and cut out any sprouting bits.</li>
<li>Using a large chef's knife, carefully slice the potatoes into 6mm or so slices.</li>
<li>Cut each slice into 6mm strips, so they look a bit like chips.</li>
<li>Place the potato strips into a bowl and continue with the rest of the potatoes.</li>
<li>When they're all done, pour the olive oil into the bowl and toss the potatoes strips around with your hand until they're all nicely coated.</li>
<li>Arrange the oil coated potato strips onto baking trays and place in the oven. Set a timer for 11 minutes.</li>
<li>After 11 minutes, take the baking tray out and turn all the potato strips over. You don't need to be precise here, just make sure none are stuck to the bottom and that they've been moved around a bit.</li>
<li>Roast for another 11 minutes, or until cripsy and golden brown, almost on the cusp of dark brown.</li>
<li>Serve with some fried fish and <a href="https://grazingwildebeest.blogspot.com/2023/07/simple-spicy-remoulade.html">remoulade</a>.</li>
</ol><br/>
Serves 2 per two large potatoes or 2 per 4 smaller potatoes.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0tag:blogger.com,1999:blog-1384744455311410210.post-5786289369729888562023-07-19T20:40:00.000+01:002023-07-19T20:40:04.850+01:00Simple Spicy RemouladeThis is a mildly spicy sauce that goes well with fried fish and chips.<br/>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeXZ8P_kXP_YIYak8knjbGG0u9NjlIUvyod8UhPOosiPARkhBDzOdHLAEURF3e16zLETK6-ZgxaDiaWsu32A4G-pkjCOZkfQ0tyPQN_oeOkDf-vnVxx0t0tU7A1xKc6578PRpERbwOr67_kdmOoqMsU8LdxSQgJoAdp8nCT0uakEgdf1Aw02gpZ5SfNfN/s4096/IMG20230719195452.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeXZ8P_kXP_YIYak8knjbGG0u9NjlIUvyod8UhPOosiPARkhBDzOdHLAEURF3e16zLETK6-ZgxaDiaWsu32A4G-pkjCOZkfQ0tyPQN_oeOkDf-vnVxx0t0tU7A1xKc6578PRpERbwOr67_kdmOoqMsU8LdxSQgJoAdp8nCT0uakEgdf1Aw02gpZ5SfNfN/s320/IMG20230719195452.jpg"/></a></div>
<ul>
<li>1/2 tsp garlic powder</li>
<li>1/2 tsp Old Bay spice mix (or Cajun spices)</li>
<li>1 tsp Dijon mustards</li>
<li>2 tsp capers, finely chopped</li>
<li>1 tbsp pickle juice from capers</li>
<li>2 tbsp mayonnaise</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNj-48Q9vjMgqKGPYBpbH2Jl-4i7savwZH3FBRygWMJLX4t-7CnvlZ3tS-cun4Eo5K2jczKp7ZL1CYoYpe7qUDBf466SEh4epIz-8Q-r2vsEPGwdBPKfC6SVE1M890YHOqHdzGpRMqkDNPqu0g-RxqUIlISmjt4pqKNCDJjjOp1pF8hnvZp1PoQ1jrMRs5/s4096/IMG20230719193752.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNj-48Q9vjMgqKGPYBpbH2Jl-4i7savwZH3FBRygWMJLX4t-7CnvlZ3tS-cun4Eo5K2jczKp7ZL1CYoYpe7qUDBf466SEh4epIz-8Q-r2vsEPGwdBPKfC6SVE1M890YHOqHdzGpRMqkDNPqu0g-RxqUIlISmjt4pqKNCDJjjOp1pF8hnvZp1PoQ1jrMRs5/s320/IMG20230719193752.jpg"/></a></div>
<ol>
<li>Mix all ingredients together in a bowl until well combined.</li>
<li>Chill in the fridge until ready to use.</li>
</ol>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyO0BtHV1Imh9KQPLTyARDTcTZx_k9KalzL51xNwhCBymAqik7x9cWQLvevYj1Jnx8LkwDrdMKzjpf9kPvhKGVOSRrxF2MfkpWpFKCGxjaYCYVvjOCUUH1-A-F6K25lFFFXQchdEg5OghuBY3A4r2kPnNXUeUcWxqkHJi3CNmE3vMNHZM-90WdWY6IeHD/s4096/IMG20230719193114.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3072" data-original-width="4096" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyO0BtHV1Imh9KQPLTyARDTcTZx_k9KalzL51xNwhCBymAqik7x9cWQLvevYj1Jnx8LkwDrdMKzjpf9kPvhKGVOSRrxF2MfkpWpFKCGxjaYCYVvjOCUUH1-A-F6K25lFFFXQchdEg5OghuBY3A4r2kPnNXUeUcWxqkHJi3CNmE3vMNHZM-90WdWY6IeHD/s320/IMG20230719193114.jpg"/></a></div><br/>
Serves 2 to 4 people, but easily multiplies up.FreeWildebeesthttp://www.blogger.com/profile/01318655755810194360noreply@blogger.com0