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High Protein Recipes’

via High Protein Recipes’

Foods that Help with Mental Health

I was asked to compile lists of foods that can help with symptoms associated with Anxiety, Concentration and Stress. And after almost three months I ended up with the the one below. Initially the list was like an encyclopaedia so I looked at repeat ingredients with multiple properties.

To use, just look at the symptoms you may have and if you do know what is deficient then look at the ingredient list and making a dish from those ingredients ( there are recipes on this blog to help).

Miso Infused Bao Buns

These fluffy little Lunchtime beauties were inspired by a gift from Essential Cuisine. Their gluten free Miso Paste is delicious.

500g Strong White Flour

15g Baking Powder

7g Dried Yeast

25g Caster Sugar

1/2 tsp salt

Mix all these together well in a mixing bowl with a dough hook or by hand.

In a jug combine 200ml of milk with 25ml of oil ( I use oil from chicken skin to give it an extra burst of flavour and a generous tsp of Essential Miso Paste if you have it) warm gently in the microwave, remove and stir well.

Ensure the liquid isn’t too hot and add to the mixing bowl, beat on medium for at least 3 minutes or knead for five minutes, remove from bowl and rub a little vegetable oil on top then return to the bowl and cover with a cloth. Allow to prove for at least an hour.

When it has doubled in size, knock it back and cut into 16 ( half the recipe if necessary)

Place a steamer over a pan of boiling water with a little oiled baking parchment on the bottom

Roll out each piece of dough, place an oiled wooden spoon in the middle and fold over then pull out the spoon. Place 4 at a time in the steamer and steam for 7-8minutes per batch.

I filled mine with a shredded chicken Confit mixed with a sesame spring onion salad.

Jerk Venison Haunch

We get the most amazing and generous guests here at Lossiemouth House B&B. One dropped off some fantastic Red Deer haunch steaks so I pondered as to make something unusual.

With its strong flavour it can take the robust flavours. I marinated mine overnight in the fridge.

Recipe:- 4 generous portions

800g haunch steaks cut into bite sized pieces.

1 tbsp allspice ( 125g)

2 tsp nutmeg ( 80g)

2 tsp cinnamon ( 80g)

2 tsp garlic powder ( 80g)

2 tsp ground ginger ( 80g)

2 tsp ground black pepper ( 80g)

2 tsp cayenne pepper ( 80g) 

1 tsp ground cloves ( 40g) 

1 1/2 tbsp salt ( 60g)

1 1/2 tbsp sugar ( 60g) 

The amounts in brackets make a bulk mix that can be divided into smaller portions and freezes well.

Place all the spices in a dry pan over a medium heat and stir until the natural aromas, tip into a food mixer or mortar and pestle and grind to a fine texture. Rub all over the Venison add some chunks of onion, cover and refrigerate for at least three hours or overnight.

To cook, preheat your oven to 190oC

Heat a large wok or frying pan and add a little oil, fry the Venison in small batches, place in a casserole dish, cover with foil and roast for 20mins.

I accompanied ours with Roti Bread, Asian Slaw and a Pea Pilaff.

The Scotch Potato Scone

I was given some lovely samples from Essential Cuisine and one of them was ready made Hollandaise. Usually I make all my sauces from fresh so I wanted to incorporate it into another recipe. Make these and instead of toasting a muffin for Eggs Benedict use two of these. They are delicious and now being served at our 18th Century Guest House in Lossiemouth on the Moray Coast in Scotland.

Recipe:- makes 8 scones.

250g dry cold mashed potatoes

1 whole medium egg

50g plain flour

2tbsp Essential Hollandaise ( Ready made)

1tsp baking powder

2tbsp full fat milk

Salt & Pepper

Oil for frying.

Method:-

Add all the ingredients to a mixing bowl and blend well ( the mix should be thicker than a normal pancake mix)

Place the mix into a piping bag

Heat a large frying pan or griddle and spray a little oil on it, pipe spirals of the mix onto the surface (10cms across) fry for 2 minutes on each side until golden. Finish cooking in a hot oven for a further 5 minutes. Enjoy with wilted spinach, smoked ham, a poached egg and a spoonful of the remaining Hollandaise heated gently.

Win It Cook It

10 Beers

A few years ago I decided to begin writing a book of my adventures in the British Army. Beginning with Day 1. It’s a working progress so any feedback is a great reason to continue ( or not!!).

Honey Bourbon Butter

Another compound butter, this time using ghee. Cafe De Paris Butter

hmtconsulting

I love my compound butters, garlic, Herb and Cafe De Paris being 3 of my favourites but this new one rope the lot, great with Salmon, Steak ( Pork & Beef) and Chicken.

Ingredients:-

250g Butter

30g Finely chopped shallots

2 Egg yolks

1 Tbsp Honey

25ml Jack Daniels ( Other bourbons are just as good).

Salt & Pepper

Method:-

Allow the butter to reach room temperature and add this along with all the other ingredients to a food processor and pulse until blended.

Lay a sheet of clingfilm on a work surface and place the butter along it, leaving a gap at each end. Roll into a sausage and tie off the ends.

Chill overnight if possible.

Cut a slice or two and place on your desired meat or fish and grill for 2 minutes and enjoy.

Cafe De Paris Butter (Using Ghee)

This is a fantastic compound Butter…

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Kedgeree Scotch Quails Egg

Quail Scotch Egg ( 6 portions).
6 Quails Eggs ( Soft boiled for 90seconds & chilled then carefully shelled)
300g natural Scottish Smoked Haddock
2 Egg yolks
Pinch of white pepper
Blitz haddock and yolks in a food processor until smooth and season with pepper only.
Divide into 6 balls and flatten in the palm of your hand ( handy tip is to keep hands oiled or wet) wrap each patty carefully around a quails egg and roll into an egg shape and chill.
Take a small dish of plain flour season with a little celery salt and cayenne.
Beat an egg with a little milk
Whizz up some fresh breadcrumbs.
Take each chilled egg and roll in the flour shake off the excess and dip into the egg mix coating well then finally into the breadcrumbs.
Deep fry for 2-3 minutes rolling with a spoon in the oil then drain well and enjoy. Can be served with a light creamy curry sauce and a spring onion risotto.

Honey Bourbon Butter

I love my compound butters, garlic, Herb and Cafe De Paris being 3 of my favourites but this new one rope the lot, great with Salmon, Steak ( Pork & Beef) and Chicken.

Ingredients:-

250g Butter

30g Finely chopped shallots

2 Egg yolks

1 Tbsp Honey

25ml Jack Daniels ( Other bourbons are just as good).

Salt & Pepper

Method:-

Allow the butter to reach room temperature and add this along with all the other ingredients to a food processor and pulse until blended.

Lay a sheet of clingfilm on a work surface and place the butter along it, leaving a gap at each end. Roll into a sausage and tie off the ends.

Chill overnight if possible.

Cut a slice or two and place on your desired meat or fish and grill for 2 minutes and enjoy.

Cafe De Paris Butter (Using Ghee)

This is a fantastic compound Butter a bit different from your usual but melts slowly on meat and fish just the same.

Ingredients:-

250g unsalted butter

2 Egg yolks

30g Chopped Shallots

2 Tsp Capers ( drained and excess moisture squeezed out)

1 Small Gherkin ( Finely diced)

1 Tsp Curry Powder

10g Chopped fresh coriander

Salt & Pepper

Method:-

1. Place the butter in a small heavy based pan over a low heat and allow to melt completely. Remove the white scum from the surface and pour off the clear melted butter into a clean bowl ensuring no white gets in. Set aside to cool.

2. Add 1Tbsp of the clarified butter to a saucepan over a medium heat and add the chopped shallots, cook until soft then add the curry powder and cook for a further 2-3 minutes. Allow to cool

3. Add all the ingredients together and mix well, allowing to cool and blend together with a little seasoning. Allow to set in a dish.

4. When set roll in greaseproof paper, serve one or two slices on a piece of meat or fish and finish under a hot grill. Enjoy.