First live in a country that makes good sausages! Presently I don't so we have to make them. We will leave the making of sausages for another day.
Sausage meat is best cooked long and slow, as it will release all the juices and seasoning from the meat as you cook. So this is an easy addition to our blog list, but an important one, as there is nothing like a well cooked sausage.
So get a good frying pan, turn your stove top on to low and put the separate sausages in the pan and WALK AWAY.
Go back every 5 minutes and turn the sausages to a different side! So it will probably take at least 20 minutes to cook a good sausage. The thicker the sausage the lower the temp. too as the meat in the middle of the sausage needs to cook too! (Oh yes and I know sausages are round and don't have sides, but it will be lying in a flat pan OK !)
Enjoy the sausage. I personally like mine with mashed potato. Now that's another recipe.
- David
Friday, July 21, 2006
Sunday, July 09, 2006
Timing. How do I get everything ready at the same time?
Timing comes with a lot of practice and how well prepared you are. Chef's can cook many things at once, from a lot of practice and of course having stuff pre- prepared. Ever thought about how quickly a full plated meal only takes 10 minutes in a restaurant? Did you think they had faster stoves? No it is all down to being prepared.
A lot of food can be prepared in advance. Not too far in advance, but at least enough, for when you make dinner, the final few minutes allows you to get everything together on time.
Some easy things to get timing right.
1. Pasta can be cooked a few hours in advance and warmed in recently boiled water. (Do not let the pasta sit in water, from when you make it to when you serve it! It will turn to mush)
2. Meat can be cooked and left for 5, 10 even 15 minutes before serving it. In fact meat during cooking contracts and needs a few minutes to stand to allow the meat to relax (this will make the meat more tender!)
3. Rice can be cooked ahead of time and left for up to 30 minutes, drain off the water and put the lid back on.
4. Do all your chopping in advance. This means they are just ready to put in, when needed.
5. If you cook something right, do not wait too long to try it again, so that it sticks in your mind.
A lot of food can be prepared in advance. Not too far in advance, but at least enough, for when you make dinner, the final few minutes allows you to get everything together on time.
Some easy things to get timing right.
1. Pasta can be cooked a few hours in advance and warmed in recently boiled water. (Do not let the pasta sit in water, from when you make it to when you serve it! It will turn to mush)
2. Meat can be cooked and left for 5, 10 even 15 minutes before serving it. In fact meat during cooking contracts and needs a few minutes to stand to allow the meat to relax (this will make the meat more tender!)
3. Rice can be cooked ahead of time and left for up to 30 minutes, drain off the water and put the lid back on.
4. Do all your chopping in advance. This means they are just ready to put in, when needed.
5. If you cook something right, do not wait too long to try it again, so that it sticks in your mind.
Steak and Pepper Sauce
There are lots of ways to cook steak. One of my favourites is with a rich creamy pepper sauce. Your can use black pepper or green pepper corns. This dish like the fetuccini alfredo is made even richer by the addition of brandy to the creamy sauce.
Steak is not hard to cook, again you have to decide on the way you like it. I am a blood thirsty carnivore and I love watching the blood oose out of the steak as i cut into it. You may not be! The thickness of your steak is important. The thicker the steak, the longer it will need to cook, and the lower the heat, otherwise the outside will be cooked to a crisp!
This is great served with french fries, or as used to call them "chips", before I became internationalised. I am sure you can follow the directions of the pack of french fries and cook them. (You do not need over fries to cook them in the oven though! Even old fashioned french fries, have enough oil on them to cook in the oven).
What you need:
Frying pan.
Steak - you choose. I often try to get a piece of tenderloin for this.
Salt
Pepper corns
Cream (100 ml, or 1/4 pint)
Garlic - chopped.
Brandy or sherry.
Oil
Cooking the steak: If you have never cooked steak before follow this, otherwise just cook it the way you like it and ignore this paragraph. To cook the steak, you need to have a good sharp knife. Fry it in the pan on a medium heat, turn it once every 2 minutes. After the first 4 minutes, cut into it with the knife and see how it is. Decide if this is the way you like it, if not cook for another 2 minutes and check again until you are happy. Once you have cooked steak a few times you can just tell.
Cooking the sauce: Use the same pan as the steak, let the steak sit on a warm plate. (Meat tastes better if left for a few minutes anyway) . DON'T Wash the pan - there is good flavour stuck to your pan. Turn up the heat, add the oil and chopped garlic. Cook for a minute, stirring. Add a tablespoon of brandy. Stir and cook. Add the pepper corn and stir and cook for 2 minutes. Add the cream and cook until the sauce bubbles. Turn down the heat to low and stir and cook for a further 2 minutes. Pour in the juices, from under the steaks and quickly stir in.
Serve with the sauce poured over the steak.
Steak is not hard to cook, again you have to decide on the way you like it. I am a blood thirsty carnivore and I love watching the blood oose out of the steak as i cut into it. You may not be! The thickness of your steak is important. The thicker the steak, the longer it will need to cook, and the lower the heat, otherwise the outside will be cooked to a crisp!
This is great served with french fries, or as used to call them "chips", before I became internationalised. I am sure you can follow the directions of the pack of french fries and cook them. (You do not need over fries to cook them in the oven though! Even old fashioned french fries, have enough oil on them to cook in the oven).
What you need:
Frying pan.
Steak - you choose. I often try to get a piece of tenderloin for this.
Salt
Pepper corns
Cream (100 ml, or 1/4 pint)
Garlic - chopped.
Brandy or sherry.
Oil
Cooking the steak: If you have never cooked steak before follow this, otherwise just cook it the way you like it and ignore this paragraph. To cook the steak, you need to have a good sharp knife. Fry it in the pan on a medium heat, turn it once every 2 minutes. After the first 4 minutes, cut into it with the knife and see how it is. Decide if this is the way you like it, if not cook for another 2 minutes and check again until you are happy. Once you have cooked steak a few times you can just tell.
Cooking the sauce: Use the same pan as the steak, let the steak sit on a warm plate. (Meat tastes better if left for a few minutes anyway) . DON'T Wash the pan - there is good flavour stuck to your pan. Turn up the heat, add the oil and chopped garlic. Cook for a minute, stirring. Add a tablespoon of brandy. Stir and cook. Add the pepper corn and stir and cook for 2 minutes. Add the cream and cook until the sauce bubbles. Turn down the heat to low and stir and cook for a further 2 minutes. Pour in the juices, from under the steaks and quickly stir in.
Serve with the sauce poured over the steak.
Fettucini Alfredo
This is a delicious creamy dish, that is definitely not for the people on diets! But again it is all in the sauce. I remember always ordering this dish as a kid, at an Italian restaurant my parents took me too and I could never finish it. It is extremely rich and delicious.
What you need:
Saucepan for the pasta
Saucepan or large frying pan for the sauce.
Brandy or Sherry
Garlic ,1 clove chopped.
Cream (1/2 pint , 200 ml)
You favourite long pasta, I choose fetuccini for this.
Seasoning.
Olive oil.
Lots of grated Parmesan.
What you need to do:
Cook the pasta to the way you like it. Follow the instructions on the side of the package for amounts per person and cooking instruction. Do this just in advance of making the sauce. The sauce will only take 10 minutes and if you keep the lid on the pasta, they should stay warm enough.
In a pan on a low heat add a tablespoon of olive oil and the chopped garlic clove, stir and cook for a minute until the garlic has become clearer.
Add a tablespoon of brandy or sherry and stir. (The alcohol boils off before eating -sorry! it is purely for taste.)
Add half the cream and turn the heat up. Boil the cream, stirring all the time. The cream will condense as the liquid boils off, and in the process will become sweeter.
Stir in a spoon of parmesan and then another and then a 3rd one.
Add a pinch of salt and pepper.
Stir in and continue to reduce (boil off) the creamy sauce. (Taste it, it should be yummy!).
Stop heating the sauce, when it is twice as thick as it was originally. Add the rest of the cream and stir. Add to the noodles and stir altogether.
Serve with freshly grated parmesan. A salad and some fresh bread.
You can make this even richer by adding chopped mushrooms, when you add the garlic, but the sauce, will no longer be a pale white sauce, it will be a browner.
What you need:
Saucepan for the pasta
Saucepan or large frying pan for the sauce.
Brandy or Sherry
Garlic ,1 clove chopped.
Cream (1/2 pint , 200 ml)
You favourite long pasta, I choose fetuccini for this.
Seasoning.
Olive oil.
Lots of grated Parmesan.
What you need to do:
Cook the pasta to the way you like it. Follow the instructions on the side of the package for amounts per person and cooking instruction. Do this just in advance of making the sauce. The sauce will only take 10 minutes and if you keep the lid on the pasta, they should stay warm enough.
In a pan on a low heat add a tablespoon of olive oil and the chopped garlic clove, stir and cook for a minute until the garlic has become clearer.
Add a tablespoon of brandy or sherry and stir. (The alcohol boils off before eating -sorry! it is purely for taste.)
Add half the cream and turn the heat up. Boil the cream, stirring all the time. The cream will condense as the liquid boils off, and in the process will become sweeter.
Stir in a spoon of parmesan and then another and then a 3rd one.
Add a pinch of salt and pepper.
Stir in and continue to reduce (boil off) the creamy sauce. (Taste it, it should be yummy!).
Stop heating the sauce, when it is twice as thick as it was originally. Add the rest of the cream and stir. Add to the noodles and stir altogether.
Serve with freshly grated parmesan. A salad and some fresh bread.
You can make this even richer by adding chopped mushrooms, when you add the garlic, but the sauce, will no longer be a pale white sauce, it will be a browner.
Real Macaroni Cheese
This is a great veggie dinner, which is great for a cold winter night or any other time. The stuff you buy in packages, is not quite the same as this! This can be made with one cheese or many cheeses. The pasta bit is easy the sauce is the problem, and the reason why lots of people just buy the ready made packaged stuff. But you can do it. The Sauce is really just cheese and milk, but thickened with flour and oil (or butter).
What you need
Saucepan for pasta
Saucepan for sauce.
Dish that can go in the oven.
Macaroni or your favourite short pasta. A good handful per person.
Cheese 300g
Milk (1/2 Pint)
Flour
Butter or oil (olive is good)
Seasoning (salt / pepper etc)
Cayenne or Paprika is you wish.
What you need to do:
You need to cook the pasta to al dente (see Spaghetti al carbonara). You can do this in advance. (If the pasta has stuck together, just pour some water over it to loosen it).
Grate the cheese so that you have a large pile of cheese.
Preheat your oven to 150 C or 300 F
In a Saucepan melt a Tablespoon of butter and then stir in a table spoon of flour, over a low heat on the stove. Stir in the flour until you have a good consistent goo!
Now add the milk slowly to the mixture stirring with a whisk. Once the goo has disolved, add the rest of the milk and stir, add a tablespoon of the grated cheese at a time until dissolved. Leave a tablespoon or more back for the top of the dish at end. The sauce will start to thicken as it heats up, it is best not to let it boil for too long and if it boils turn the heat down. (if you have a slow top - take the pan off the heat to let it cool quicker and then return it to the top).
Season your sauce to taste. Once your sauce is nice and thick and not lumpy, pour in the cooked pasta and stir them together. Pour the pasta mixture into the oven safe dish. Sprinkle the remaining cheese over the top and if you want, a bit of Paprika or cayenne pepper.
Bake for 20 minutes and then eat.
To add more flavour, add some chopped garlic, as you make the goo, or finely chopped shallots or onion.
This can also be made with bacon bits as well. pre cook them and add them when the sauce is cooked.
Serve it as meal on its own, or with a salad. Or if your feeling bold as the starter.
What you need
Saucepan for pasta
Saucepan for sauce.
Dish that can go in the oven.
Macaroni or your favourite short pasta. A good handful per person.
Cheese 300g
Milk (1/2 Pint)
Flour
Butter or oil (olive is good)
Seasoning (salt / pepper etc)
Cayenne or Paprika is you wish.
What you need to do:
You need to cook the pasta to al dente (see Spaghetti al carbonara). You can do this in advance. (If the pasta has stuck together, just pour some water over it to loosen it).
Grate the cheese so that you have a large pile of cheese.
Preheat your oven to 150 C or 300 F
In a Saucepan melt a Tablespoon of butter and then stir in a table spoon of flour, over a low heat on the stove. Stir in the flour until you have a good consistent goo!
Now add the milk slowly to the mixture stirring with a whisk. Once the goo has disolved, add the rest of the milk and stir, add a tablespoon of the grated cheese at a time until dissolved. Leave a tablespoon or more back for the top of the dish at end. The sauce will start to thicken as it heats up, it is best not to let it boil for too long and if it boils turn the heat down. (if you have a slow top - take the pan off the heat to let it cool quicker and then return it to the top).
Season your sauce to taste. Once your sauce is nice and thick and not lumpy, pour in the cooked pasta and stir them together. Pour the pasta mixture into the oven safe dish. Sprinkle the remaining cheese over the top and if you want, a bit of Paprika or cayenne pepper.
Bake for 20 minutes and then eat.
To add more flavour, add some chopped garlic, as you make the goo, or finely chopped shallots or onion.
This can also be made with bacon bits as well. pre cook them and add them when the sauce is cooked.
Serve it as meal on its own, or with a salad. Or if your feeling bold as the starter.
Wine for Dinner? David's thoughts
I used to be a bit of snob with wine, thinking the majority of people did not know a lot about wine. This is because as a kid, my parents took me around France and Germany on wine holidays, whilst all my friends got to go to Disneyland or something. I am grateful now, for this choice my parents made, it has made me appreciate good wine, but here is what I think.
1. If you like it, drink it. If you like it at room temperature drink it that way, if you like it cold, drink it that way. In fact just enjoy your wine with your dinner.
2. Generally dark / rich food deserves a heavier tasting wine, otherwise you won't taste it.
3. Go out to your local wine store and buy some. If you find a good one, good back and buy 6 or 12 or more of it. And then you have something that you like to keep in reserve.
4. Never buy really expensive wine, unless YOU are going to enjoy it. Buy and drink wine you like.
5. Do not be afraid to try different wines.
6. Do not let any wine snob tell you something else! Let them ponce around telling you about its bouquet and character, whilst you just drink it.
7. A higher price does not make a wine good! Your taste is the judge of that.
1. If you like it, drink it. If you like it at room temperature drink it that way, if you like it cold, drink it that way. In fact just enjoy your wine with your dinner.
2. Generally dark / rich food deserves a heavier tasting wine, otherwise you won't taste it.
3. Go out to your local wine store and buy some. If you find a good one, good back and buy 6 or 12 or more of it. And then you have something that you like to keep in reserve.
4. Never buy really expensive wine, unless YOU are going to enjoy it. Buy and drink wine you like.
5. Do not be afraid to try different wines.
6. Do not let any wine snob tell you something else! Let them ponce around telling you about its bouquet and character, whilst you just drink it.
7. A higher price does not make a wine good! Your taste is the judge of that.
Wednesday, June 28, 2006
Spaghetti Carbonara or Spaghetti, Eggs and Bacon
Spaghetti Carbonara or Spaghetti, Eggs and Bacon is a really quick and simple dish.
Spaghetti, I find is best cooked to "al dente", which basically means soft,yet still chewy.
Anyway Spaghetti is easy to cook, but it takes practice to know when it is just right for you, but we shall have a go anyway..
What you need:
Saucepan
Frying Pan
Spaghetti
Eggs (1 per person)
Bacon (a few rashes per person)
Olive oil or normal oil
Parmesan Cheese - optional
Salt, Pepper
Garlic / onion - optional
Oregano / basil - fresh or dried optional
What to do:
[First check the side of your spaghetti box. How long does it say to cook it for? Use this as a guide]
3/4 fill your saucepan, add a 1/2 teaspoon of salt and put it on a high heat on the stove to boil. (The lid on, speeds this up)
Chop the bacon into 2 to 3 cm strips. Fry the bacon in the pan, with the onion and some chopped garlic on a low heat. Don't fry the onion too dark!
When the water is boiling put the spaghetti into the saucepan. Stir it in with a table spoonful of oil. Put the lid on and let the water come to the boil again. When it does turn the stove down to allow the spaghetti to boil.
Check the Spaghetti 2 minutes before the side of the package said it would be done in. Nice? Hard? A bit too chewy? YOU DECIDE. Repeat again every 2 minutes until you think it is ready. Drain off the water and leave the spaghetti in the Saucepan.
Add the bacon to the spaghetti and season it. Then crack the eggs directly into the saucepan and stir. The eggs will cook instantly with the hot spaghetti and bacon.
Stir in the fresh chopped herbs and serve with Parmesan.
Enjoy
Spaghetti, I find is best cooked to "al dente", which basically means soft,yet still chewy.
Anyway Spaghetti is easy to cook, but it takes practice to know when it is just right for you, but we shall have a go anyway..
What you need:
Saucepan
Frying Pan
Spaghetti
Eggs (1 per person)
Bacon (a few rashes per person)
Olive oil or normal oil
Parmesan Cheese - optional
Salt, Pepper
Garlic / onion - optional
Oregano / basil - fresh or dried optional
What to do:
[First check the side of your spaghetti box. How long does it say to cook it for? Use this as a guide]
3/4 fill your saucepan, add a 1/2 teaspoon of salt and put it on a high heat on the stove to boil. (The lid on, speeds this up)
Chop the bacon into 2 to 3 cm strips. Fry the bacon in the pan, with the onion and some chopped garlic on a low heat. Don't fry the onion too dark!
When the water is boiling put the spaghetti into the saucepan. Stir it in with a table spoonful of oil. Put the lid on and let the water come to the boil again. When it does turn the stove down to allow the spaghetti to boil.
Check the Spaghetti 2 minutes before the side of the package said it would be done in. Nice? Hard? A bit too chewy? YOU DECIDE. Repeat again every 2 minutes until you think it is ready. Drain off the water and leave the spaghetti in the Saucepan.
Add the bacon to the spaghetti and season it. Then crack the eggs directly into the saucepan and stir. The eggs will cook instantly with the hot spaghetti and bacon.
Stir in the fresh chopped herbs and serve with Parmesan.
Enjoy
Tuesday, June 27, 2006
Risotto
A simple rice dish, that can grow into a dinner delight. THE SECRET IS IN THE STIR.
Risotto is an Italian dish, made from rice, stock and anything you have that you want in it, depending on where you are in Italy, the consistency will vary. This recipe will be a thick northern Italy based dish. Below I will give you the recipe for a basic vegetable risotto, but you can really add anything.
This is great with fresh bread and a salad. To really add flavor, get some fresh Basil and chop it up at the very end and sprinkle on it and add dried and or fresh chopped herbs (oregano, basil) when you add the veg.
Here is what you need:
Saucepan, with a lid
Oil - oilve is good, but normal cooking oil will suffice
Rice (1 cup per person if main meal, 1/2 a cup if a starter) - now if you want to be fancy go and buy Risotto rice, but otherwise normal rice works fine.
Water
Stock cube or better still bouillon
Fresh vegetables, cut into small pieces, about 2cm in length. (Thicker veg takes longer).
Parmesan cheese - again better if a block, but pre-grated is fine.
Salt, Pepper.
Here is what to do:
Make some stock. To a stock cube just add a pint / 500ml or very hot water.
Turn on the stove top.
Put you rice into the saucepan with a table spoon of oil. Gently heat the rice.
Pour enough stock over the rice to cover it and stir.
Let it simmer. Stir
As the stock disappears, keep adding a bit more stock. Stir
Keep stirring.
[The rice will soak up the stock and get thicker].
After about 10 minutes, test a tiny bit of rice. If it is still hard, but chewy, then add the vegetables.
Otherwise re-test every 2 minutes until chewy but hard.
Stir. Put the lid on for 4 minutes.
Take of lid stir, until the thickness of the Risotto is too your liking.
Turn off heat.
Stir in a spoonful of grated Parmesan.
Season to taste. (Stock cubes have a lot of salt in them! So taste before seasoning)
Eat it.
Risotto is an Italian dish, made from rice, stock and anything you have that you want in it, depending on where you are in Italy, the consistency will vary. This recipe will be a thick northern Italy based dish. Below I will give you the recipe for a basic vegetable risotto, but you can really add anything.
This is great with fresh bread and a salad. To really add flavor, get some fresh Basil and chop it up at the very end and sprinkle on it and add dried and or fresh chopped herbs (oregano, basil) when you add the veg.
Here is what you need:
Saucepan, with a lid
Oil - oilve is good, but normal cooking oil will suffice
Rice (1 cup per person if main meal, 1/2 a cup if a starter) - now if you want to be fancy go and buy Risotto rice, but otherwise normal rice works fine.
Water
Stock cube or better still bouillon
Fresh vegetables, cut into small pieces, about 2cm in length. (Thicker veg takes longer).
Parmesan cheese - again better if a block, but pre-grated is fine.
Salt, Pepper.
Here is what to do:
Make some stock. To a stock cube just add a pint / 500ml or very hot water.
Turn on the stove top.
Put you rice into the saucepan with a table spoon of oil. Gently heat the rice.
Pour enough stock over the rice to cover it and stir.
Let it simmer. Stir
As the stock disappears, keep adding a bit more stock. Stir
Keep stirring.
[The rice will soak up the stock and get thicker].
After about 10 minutes, test a tiny bit of rice. If it is still hard, but chewy, then add the vegetables.
Otherwise re-test every 2 minutes until chewy but hard.
Stir. Put the lid on for 4 minutes.
Take of lid stir, until the thickness of the Risotto is too your liking.
Turn off heat.
Stir in a spoonful of grated Parmesan.
Season to taste. (Stock cubes have a lot of salt in them! So taste before seasoning)
Eat it.
Sunday, June 25, 2006
Camembert for dinner
OK, so you really want something special and a little different. Vegetarians can love this too. This can be eaten as a starter or a meal in itself with fresh bread and (if you so desire) some wine.
Here it is. Baked Camembert!
What you need:
A camembert cheese, about 300 g
Aluminium foil
a little oil
Rosemary ( a tsp dried or a tbsp fresh) or thyme if you'd rather
2-3 cloves of garlic (fresh) - yes, go get some, it's worth it
Some fresh bread to eat it with (A french stick is a real hit with this).
Slice the cheese horizontally in half.
Chop the garlic finely, and either chop the fresh rosemary leaves, or crumble the dried.
Spread 2/3 of the garlic and herbs in the inside of the cheese, put the cheese back together and poke some holes in the top of it, and spread the rest of the garlic and herbs on top.
Put a little olive oil on a square of foil and put the cheese in the middle. Bring the edges up and seal them together so the cheese is in the middle of a sealed parcel of foil.
Bake on the top shelf of a bbq or in the oven at about 350 or so for about 3o minutes.
The cheese will be gooey and bubbly - ready to spread on bread or toast!
Here it is. Baked Camembert!
What you need:
A camembert cheese, about 300 g
Aluminium foil
a little oil
Rosemary ( a tsp dried or a tbsp fresh) or thyme if you'd rather
2-3 cloves of garlic (fresh) - yes, go get some, it's worth it
Some fresh bread to eat it with (A french stick is a real hit with this).
Slice the cheese horizontally in half.
Chop the garlic finely, and either chop the fresh rosemary leaves, or crumble the dried.
Spread 2/3 of the garlic and herbs in the inside of the cheese, put the cheese back together and poke some holes in the top of it, and spread the rest of the garlic and herbs on top.
Put a little olive oil on a square of foil and put the cheese in the middle. Bring the edges up and seal them together so the cheese is in the middle of a sealed parcel of foil.
Bake on the top shelf of a bbq or in the oven at about 350 or so for about 3o minutes.
The cheese will be gooey and bubbly - ready to spread on bread or toast!
Wednesday, June 21, 2006
What tools you need
We recommend that you have
1 large frying pan , non-stick is best for beginners
1 small frying pan
1 large saucepan with lid
1 small saucepan with lid
1 roasting tin
1 plastic slice or spatula/flipper
1 plastic tongs
1 wooden spoon
1 big and a small bowl
2 cutting boards
2 sharp knives, 1 big, 1 small - SHARP is important.
1 pair of good kitchen scissors.
Cuttlery and plates are a given , we hope, otherwise go and buy some.
1 large frying pan , non-stick is best for beginners
1 small frying pan
1 large saucepan with lid
1 small saucepan with lid
1 roasting tin
1 plastic slice or spatula/flipper
1 plastic tongs
1 wooden spoon
1 big and a small bowl
2 cutting boards
2 sharp knives, 1 big, 1 small - SHARP is important.
1 pair of good kitchen scissors.
Cuttlery and plates are a given , we hope, otherwise go and buy some.
What you should have in your kitchen
In order to cook, you need food! Yes I know, sorry.
You can get away with some very minimum ingredients, but it is pretty hard to cook with nothing on your shelves! The following is what I'd put in a bare kitchen to start out.
So go to your local supermarket (print and take the list if you'd like) and get:
Salt - regular table salt
Pepper - black pepper and a grinder
Garlic - you can use powder but real is way better
Dried herbs - oregano, basil, thyme, sage, and dill would be a good start
Spices - cinnamon, nutmeg, ginger, cumin, coriander, cardomom, chili and cloves
Oil - olive oil and a vegetable oil
Regular flour and some whole wheat flour - get a small amount if you don't like to bake, or else keep it in the freezer
White sugar, brown sugar
Baking powder
Baking soda
Butter - unsalted is good for baking, but salted lasts longer if you don't bake much
Tins of tomatoes (whole or chopped)
A tin of tomato paste,
A few tins of beans you like (lentils, kidney beans or chick peas)
A jar of pasta sauce
Tins of black olives, artichoke hearts,
A few tins of fruits you like such as pineapple and pears
Dried pasta in two or three shapes
Rice -try two varieties to start from white, brown (takes longer to cook but good for you), basmati (for indian), jasmine (smells nice), short grain (such as sushi rice), arborio (for risotto)
Potatoes - keep in a thick paper bag in a cool dark place and they'll last a month or so
You can get away with some very minimum ingredients, but it is pretty hard to cook with nothing on your shelves! The following is what I'd put in a bare kitchen to start out.
So go to your local supermarket (print and take the list if you'd like) and get:
Salt - regular table salt
Pepper - black pepper and a grinder
Garlic - you can use powder but real is way better
Dried herbs - oregano, basil, thyme, sage, and dill would be a good start
Spices - cinnamon, nutmeg, ginger, cumin, coriander, cardomom, chili and cloves
Oil - olive oil and a vegetable oil
Regular flour and some whole wheat flour - get a small amount if you don't like to bake, or else keep it in the freezer
White sugar, brown sugar
Baking powder
Baking soda
Butter - unsalted is good for baking, but salted lasts longer if you don't bake much
Tins of tomatoes (whole or chopped)
A tin of tomato paste,
A few tins of beans you like (lentils, kidney beans or chick peas)
A jar of pasta sauce
Tins of black olives, artichoke hearts,
A few tins of fruits you like such as pineapple and pears
Dried pasta in two or three shapes
Rice -try two varieties to start from white, brown (takes longer to cook but good for you), basmati (for indian), jasmine (smells nice), short grain (such as sushi rice), arborio (for risotto)
Potatoes - keep in a thick paper bag in a cool dark place and they'll last a month or so
Even Tastier Chicken
So you succeeded with the Oven or BBQ chicken. Was it good? Let us know.
To make it even tastier...
Add dried herbs when you sprinkle the salt and pepper on.
Good herbs to try would be dried oregano (2 teaspoons) and/or thyme.
You could try sage and marjoram instead.
Or add some spicy paprika - 1 teaspoon , or 2 or 3 tsp if you like it hot.
To double the taste experience, rub the seasoning under the skin as well!
Make sure to put the skin back, as it keeps the moisture in. Usually you can just pull the skin up off the meat of a chicken in various places to do this, and poke your finger in underneath to spread the herbs or spices.
To make it even tastier...
Add dried herbs when you sprinkle the salt and pepper on.
Good herbs to try would be dried oregano (2 teaspoons) and/or thyme.
You could try sage and marjoram instead.
Or add some spicy paprika - 1 teaspoon , or 2 or 3 tsp if you like it hot.
To double the taste experience, rub the seasoning under the skin as well!
Make sure to put the skin back, as it keeps the moisture in. Usually you can just pull the skin up off the meat of a chicken in various places to do this, and poke your finger in underneath to spread the herbs or spices.
BBQ Roast Chicken in half
Please follow the roast chicken instructions for preparation and then follow the cooking method below.
Cooking
You need a BBQ with a lid.
Turn on your gas BBQ burners, one side on full, one side on low heat.
Place the chicken on the low side, skin-side up.
If you have a charcoal BBQ, build up a good set of hot coals, then move them to one side and put the chicken on the other side.
Wait 45 minutes just like the oven roasted chicken and follow the same instructions as the normal roast chicken, ie. start checking if it looks golden brown and if so, turn the heat down for the last 15 minutes or so.
(Sometimes the chicken will release so much fat that it cacthes fire! Don't panic. If you are there then spray the fire with a bit of water in a mister. Safer still BBQ the chicken in a old baking tin, then the fat will not get onto the flames. Using the tin, add 10 minutes to the cooking as it protects the chicken at first from the heat.)
Turn off your BBQ at the end!
Cooking
You need a BBQ with a lid.
Turn on your gas BBQ burners, one side on full, one side on low heat.
Place the chicken on the low side, skin-side up.
If you have a charcoal BBQ, build up a good set of hot coals, then move them to one side and put the chicken on the other side.
Wait 45 minutes just like the oven roasted chicken and follow the same instructions as the normal roast chicken, ie. start checking if it looks golden brown and if so, turn the heat down for the last 15 minutes or so.
(Sometimes the chicken will release so much fat that it cacthes fire! Don't panic. If you are there then spray the fire with a bit of water in a mister. Safer still BBQ the chicken in a old baking tin, then the fat will not get onto the flames. Using the tin, add 10 minutes to the cooking as it protects the chicken at first from the heat.)
Turn off your BBQ at the end!
David's Roast Chicken in Half
OK, so chicken is probably the most common meat in the world. But who can cook a roast chicken correctly everytime? Here is how to cook roast a chicken in under 1.5 hours.
Here is how...
What You Need:
A baking tray or roasting tin which fits in your oven
Ingredients:
One whole chicken (thawed) from the fridge,
Salt and pepper.
Cooking oil or butter- YES that's all you need.
Serve With:
A Salad, Some Bread, or just eat it on its own
Method:
Turn on your oven to 400F or 200C
Wash your hands.
Wash chicken in water, if it there is anything inside the cavity take it out and throw it away. (We will deal with the inside bits of a chicken in another blog).
Cut the chicken in half with a very sharp knife or good scissors, from the front to the back, along the back bone and breast.
Sprinkle 2 teaspoons of salt and 1 of pepper all over the chicken pieces
Pour 1 spoon of oil on the chicken, rub all these into the skin with your hands. Put the chicken skin side up in the baking tray.
Wash your hands.
Place the tray in the middle of the oven and close the door.
GO DO SOMETHING ELSE FOR 45 MINUTES!
I MEAN IT, GO AWAY.
So 45 minutes have gone by. OK you can take a peak! But only a quick one.
Is the skin looking crispy and golden? Good - Now turn your oven down to 300F or 150C - and go away for 15 minutes. If not, leave for 10 more minutes before turning down the heat. Then, sneak another quick peak. And do as above if golden brown.
(If it is still not golden brown, What have you done? - Have you really followed the instructions? this is near impossible to F##k up, so wait 10 more minutes and have one last look, and check if your oven is at the correct temperature with a thermometre.... otherwise, open a bag of chips and e-mail us, and tell us what you did)
So it has been an hour or so in the oven now. Open the oven and take out the chicken on the tin (with gloves). With a sharp knife or fork, push it through the skin and into the flesh. Do juices come out? Are they clear juices?
If they are, well done! Wait 5 minutes to let the chicken cool a bit and then eat it.
If not place the chicken back in the oven for another 15 minutes and then repeat.
If no juices come out, dig deeper, there should be juices.
Don't forget to turn off the oven!
Here is how...
What You Need:
A baking tray or roasting tin which fits in your oven
Ingredients:
One whole chicken (thawed) from the fridge,
Salt and pepper.
Cooking oil or butter- YES that's all you need.
Serve With:
A Salad, Some Bread, or just eat it on its own
Method:
Turn on your oven to 400F or 200C
Wash your hands.
Wash chicken in water, if it there is anything inside the cavity take it out and throw it away. (We will deal with the inside bits of a chicken in another blog).
Cut the chicken in half with a very sharp knife or good scissors, from the front to the back, along the back bone and breast.
Sprinkle 2 teaspoons of salt and 1 of pepper all over the chicken pieces
Pour 1 spoon of oil on the chicken, rub all these into the skin with your hands. Put the chicken skin side up in the baking tray.
Wash your hands.
Place the tray in the middle of the oven and close the door.
GO DO SOMETHING ELSE FOR 45 MINUTES!
I MEAN IT, GO AWAY.
So 45 minutes have gone by. OK you can take a peak! But only a quick one.
Is the skin looking crispy and golden? Good - Now turn your oven down to 300F or 150C - and go away for 15 minutes. If not, leave for 10 more minutes before turning down the heat. Then, sneak another quick peak. And do as above if golden brown.
(If it is still not golden brown, What have you done? - Have you really followed the instructions? this is near impossible to F##k up, so wait 10 more minutes and have one last look, and check if your oven is at the correct temperature with a thermometre.... otherwise, open a bag of chips and e-mail us, and tell us what you did)
So it has been an hour or so in the oven now. Open the oven and take out the chicken on the tin (with gloves). With a sharp knife or fork, push it through the skin and into the flesh. Do juices come out? Are they clear juices?
If they are, well done! Wait 5 minutes to let the chicken cool a bit and then eat it.
If not place the chicken back in the oven for another 15 minutes and then repeat.
If no juices come out, dig deeper, there should be juices.
Don't forget to turn off the oven!
Introduction
So What Should I Have For Dinner or For-Dinner.Blogspot.com is for you, if you are struggling to decide what to eat tonight or any night.
The kitchen is not a battle ground and should not be feared. It can be a joy and with just a few skills and a little flare you can create great things.
My wife Liz and I are amateur chefs, and my wife's sister Megan, who is a chef, will live with us very shortly. So we thought we would do our best to give everyone else a chance to eat as well and cook as easily as we do.
Each meal will come with a list of ingredients , so you can quickly see if it is what you have in your fridge and cupboard. Most meals are for 4 people. But don't worry if you are alone or only two! Just save some of it for another meal or halve the recipe.
Our first meal is Roast Chicken. It is simple and you can do it with almost anything in the cupboard as long as you have a chicken! There is David's Oven Roasted Chicken, BBQ Chicken, and then if you get adventurous, Even Tastier Roasted Chicken.
We have also listed what you should have in your kitchen cupboard, in the way of basic ingredients and what tools or cooking utensils you should have.
If you have any questions at any time during your kitchen "battles" e-mail us and we will try to get back to you quickly. havefordinner@gmail.com
The kitchen is not a battle ground and should not be feared. It can be a joy and with just a few skills and a little flare you can create great things.
My wife Liz and I are amateur chefs, and my wife's sister Megan, who is a chef, will live with us very shortly. So we thought we would do our best to give everyone else a chance to eat as well and cook as easily as we do.
Each meal will come with a list of ingredients , so you can quickly see if it is what you have in your fridge and cupboard. Most meals are for 4 people. But don't worry if you are alone or only two! Just save some of it for another meal or halve the recipe.
Our first meal is Roast Chicken. It is simple and you can do it with almost anything in the cupboard as long as you have a chicken! There is David's Oven Roasted Chicken, BBQ Chicken, and then if you get adventurous, Even Tastier Roasted Chicken.
We have also listed what you should have in your kitchen cupboard, in the way of basic ingredients and what tools or cooking utensils you should have.
If you have any questions at any time during your kitchen "battles" e-mail us and we will try to get back to you quickly. havefordinner@gmail.com
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