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Monthly Archives: April 2018

Smoked Bacon & Jalapeño Fouetté Souffle

Smoked Bacon & Jalapeño Fouetté Souffle

hmtconsulting

Ingredients for 4 servings.50g unsalted butter with an extra knob to grease ramekins.

25g breadcrumbs

50g plain flour

300ml semi skimmed milk

4 medium eggs separated

100g Jalapeño Fouetté

4 Rashers of dry cured streaky bacon.

Method:-

Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter 4 x 10cm ramekins generously, lime the sides of each ramekin with a rasher of the bacon and sprinkle a little of the breadcrumbs into the base of each.

In a pan, melt the butter over a medium heat; stir in the flour . Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl…

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Healthbar

Everyone is on a health kick in preparation for the upcoming summer. These bars are a great addition to a packed meal or after a workout. Simple to make and delicious to boot.

HEALTH BAR

10 bars

INGREDIENTS

1 cup oats

1/2 cup pumpkin seeds

1 cup almonds

1/2 cup raw buckwheat groats

1/2 cup raisins

1/2 cup dried cranberries

1 cup soft dried apricots

1/4 cup maple syrup

1/4 cup water

Take a heavy Sauce pan and add the water, raisins, dried cranberries, chopped apricots and maple syrup, gently warm through. The fruit will absorb all the liquid.

Remove from the heat and with a spatula add the remaining ingredients and mix well.

Line a small tray with greaseproof paper and press the mix into the edges and level with a rolling pin.

Allow to set for a few hours the cut into bars.

For a roasted flavour, cover with greaseproof paper, place a similar sized tray on top, press down lightly and bake in a hot oven for 15 mins. Cool, allow to set and cut.

Enjoy.

BBQ sauces

When we think of a BBQ sauce we invariably make the same again and again.

Over the years I’ve developed many different sauces to accompany different meats, fish and vegetable or just as a dipping sauce on the side.

Here are a few of those for you to enjoy.

BBQ Sauces

Carolina Style BBQ Sauce

•1/2 cup sugar

•1/4 cup light brown sugar

•3/4 cup cider vinegar

•1/4 cup water

•2 tablespoons chili powder

•1 teaspoon black pepper

•1 teaspoon white pepper

•1/4 teaspoon cayenne

•1/2 teaspoon soy sauce

•2 tablespoons butter

•1 tablespoon liquid smoke (hickory flavoring)

Preparation:

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

Kansas City BBQ Sauce

•1 cup ketchup

•1/4 cup water

•1/4 cup vinegar

•1/4 cup brown sugar

•3 tablespoons olive oil

•2 tablespoons paprika

•1 tablespoon chili powder

•2 cloves garlic, minced

•1 teaspoon cayenne pepper

Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.

Classic Rib Sauce

•2 cups ketchup

•1/3 cup brown sugar

•1/4 cup minced onion

•2 tablespoons olive oil

•2 tablespoons water

•3 cloves garlic crushed

•1 tablespoon apple cider vinegar

•1 tablespoon tomato paste

•1 tablespoon Worcestershire sauce

•1 1/2 teaspoon liquid smoke

•1 teaspoon dry mustard

•1/2 teaspoon cayenne

•fresh ground pepper to taste

Preparation:

Blend onion and water into a puree. Heat a medium sauce pan over a medium heat. Add olive oil. When oil is warm, pour in onion puree. Simmer until slightly browned. Add remaining ingredients. Mix thoroughly and simmer for about 20 minutes.

Memphis BBQ Sauce

•1 cup apple cider vinegar

•1 cup ketchup

•1/2 cup water

•1/4 cup finely chopped onion

•2 tablespoons minced garlic

•2 tablespoons butter

•2 tablespoons molasses

•2 tablespoons prepared mustard

•2 tablespoons brown sugar

•1 tablespoon Worcestershire sauce

•1 tablespoon paprika

•1 tablespoon mild chili powder

•2 teaspoons dried oregano

•2 teaspoons dried thyme

•1 teaspoon salt

•1 teaspoon black pepper

•1 teaspoon cayenne (optional)

Preparation:

Melt butter in a saucepan over a medium heat. Add onion and garlic and saute until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 20 minutes. Allow to cool. Optionally you can puree this sauce to make a smoother barbecue sauce.

Piedmont BBQ Sauce

•1 1/2 cup cider vinegar

•1/2 cup ketchup

•1/2 cup water

•1 tablespoon sugar

•1 teaspoon salt

•1/4 teaspoon red pepper flakes

Preparation:

Mix all ingredients thoroughly. Place in an airtight container and refrigerate for several days, allowing the flavors to blend. Shack before using.

Mustard BBQ Sauce

•1 cup prepared yellow mustard

•1/2 cup balsamic vinegar

•1/3 cup brown sugar

•2 tablespoons butter

•1 tablespoon Worcestershire sauce

•1 tablespoon lemon juice

•1 teaspoon cayenne

Preparation:

Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.

Jack Daniels Rib Glaze Sauce

•1 cup Jack Daniel’s Whiskey

•1 cup ketchup

•1/2 cup dark brown sugar

•1/4 cup vinegar

•1 tablespoon lemon juice

•2 teaspoons Worcestershire sauce

•3 cloves garlic, minced

•1/2 teaspoon dry mustard

•salt and pepper to taste

Preparation:

Combine ingredients in a saucepan and mix well. Simmer for 20 minutes then allow to cool. Store in an airtight container in the refrigerator. If you make it a few days in advance the flavors will have more time to blend together.

Smoked BBQ Sauce

1 (24 ounce) bottle ketchup

1/2 cup sugar

1 tablespoon salt

1 teaspoon celery seed, crushed or ground

2 tablespoons ground cumin

1 tablespoon smoked paprika

1 tablespoon garlic powder

1/2 tablespoon chili powder*

1-2 teaspoons lemon juice

1 cup apple cider vinegar

1-2 teaspoons liquid smoke

Sweet Chilli Sauce

This is the simplest and tasty Sweet Chilli Sauce I’ve ever made. It takes a while to cook but well worth it. I mix it with lots of foods but my favourite is to take some ripe Watermelon and cut it into 1cm cubes ( ensure any black seeds are removed)

Add a spoonful of the Chilli Sauce to the melon and mix then serve immediately ( if it’s left too long the water from the melon will thin the sauce)

Ingredients :-

2 Red Peppers ( Cut into quarters and seeds removed)

3 medium chilliest ( green top removed) roughly chopped with seeds.

3 cloves of peeled garlic

2cm piece of ginger ( peeled)

150g caster sugar

200ml white wine vinegar

Method:-

Place all the ingredients in a a heavy based saucepan with a lid and raise the heat until almost boiling then reduce to a simmer and cook for at least 1.5 – 2 hours, when the peppers and chilliest are really soft.

Remove from the heat and allow to cool slightly then liquidise.

Store in a jar in your fridge.

Guinness Spiced Beef Jerky

Beef Jerky is such a fantastic way to use up a really cheap piece of meat. I’ve just played around with a few of my favourite ways and spiced it up.

If you can get some hickory, maple chips for the BBQ it adds another dimension to the flavour. It’s a great snack with a smoky whisky.

1 CAN OF GUINNESS

4Fl Oz SOY SAUCE

2 Fl Oz WORCESTERSHIRE SAUCE

3 TBSP BROWN SUGAR

1 TBSP MALDON SEA SALT

3 CLOVES OF CRUSHED GARLIC

3-4 TBSP COARSELY GROUND SZECHUAN PEPPER & 1/2 Tsp CHILLI FLAKES

2 LBS TRIMMED BAVETTE, TRIMMED OF ALL FAT, BUTTERFLIED INTO 2 LARGE THIN STEAKS AND ROLLED TIGHTLY, THEN SLICED THINLY.

MIX ALL THE INGREDIENTS TOGETHER APART FROM THE BLACK PEPPER, GIVE A GOOD SHAKE AND ADD THE MEAT. MARINADE FOR A MINIMUM OF 24 HRS.

REMOVE THE MEAT FROM THE MARINADE AND PAT DRY THEN SEASON WITH THE CHILLI FLAKES & SZECHUAN PEPPER

FIRE UP YOUR BBQ, ALLOW TO COOL AND ADD YOUR WOOD CHIPS.

LAY THE MEAT STRIPS ON WIRES AND PLACE AS HIGH AS POSSIBLE ABOVE THE HEAT AND SMOKE, CLOSE THE LID AND OPEN THE VENTS SLIGHTLY. LEAVE FOR AT LEAST 3-4 HOURS. THE MEAT SHOULD STILL BE PLIABLE BUT NOT CRISP. KEEP IN AN AIRTIGHT CONTAINER SOMEWHERE COOL FOR A COUPLE OF WEEKS.

The Ultimate Omelette

This recipe came to me after a short conversation and based on an omelette I used to make for Dwayne Johnston whilst I was his personal chef. He only ever had the whites but this uses both parts.

For one large Omelette you will need 3 medium eggs, separates ( try not to break the yolks).

Large handful of Spinach

2 tbsp Quark with 1 tsp grated Parmesan ( mix well to combine)

1 tbsp good quality ghee ( clarified butter).

Method:-

Fill a bowl with iced cold water.

Bring a small saucepan of water to the boil, add a pinch of salt, add the yolks and cook for 30 seconds, remove with a slotted spoon and carefully place in the iced water.

Heat a small frying pan and add 1/3 of the ghee, now add the Spinach and allow to wilt, season and remove, allow the excess water to be absorbed onto kitchen paper.

Give the pan a wipe and heat on the stove, meanwhile lightly whisk the egg whites. Add the ghee to the pan, swirl around and then add the egg whites, reduce heat and cover for 20 seconds, remove from the heat and spread the Wilted Spinach over then an egg yolk in each third followed blobs of the Quark mixture.

Place in a hot oven for 2-3 minutes, remove and serve immediately. Enjoy.