K is for Kegeree

 

We are currently watching the latest round of Masterchef on BBC1. We haven't watched every episode but catch it from time to time. One thing which always amazes me about the people who take part is the way they cook dishes they have never tried or tastedI I mean this is a COMPETITION so if it was me I would make sure the dishes I cooked were tried and tested beyond belief!

A few weeks ago one of the challenges was to cook kegeree. I decided to give it a go as it is something I have never cooked before. I do my own stir fry but with long grained rice. When I saw some proper risotto rice at a reduced price I had to buy some and thought this would be the perfect opportunity to use some up. This then are the ingrediants I used:-

500g risotto( arborio)
Olive oil
1 pt stock
2 chopped onions
Spices to taste (cumin, chilli, etc)
Mixed vegetables
4 soft boiled eggs
Cooked flaked mackeral or fish of choice ( I quite fancy trying with monkfish)


Heat olive oil, add onions and cook till golden brown.
Add rice and stir in half the stock.
Cook until absorbed.
Stir in remainder with cooked veg and stir until rice has absorbed liquid and veg is heated thoroughly.
Add fish and cut egg.
Serve straight away!

J is for Jam and pure Joy!

Scones with jam and cream are sheer joy! Following on with my cookery challenge I tried out and modified another new recipe this week, infact only yesterday, Monday. From the Hairy Bikers recipe book this was the recipe :-

Ingredients

340g SR flour
pinch salt
85g butter
55g castor sugar
125ml milk
4 tbsp natural yoghurt

Heat oven to 200 c Gas 7

Mix salt in flour
Rub in butter
Add sugar, stir
Add milk & yoghurt
Work until soft dough
Roll and cut into scone shapes
Brush tops with milk

Bake for 10 - 12 minutes

I used vanilla yoghurt and the taste was simply out of this world!
Add strawberry jam & cream!
So easy but the taste, sheer sheer JOY!

I is for Interview!

We as a family have been in the news!
Last week I was featured on the Chris Evan's Breakfast show when I took part in the megaphone challenge, which takes place every morning around 8am! It was really funny and I had many people calling me up to say they had heard me.

I regularly take part on a Hospital Radio Show and a couple of week's ago I shared all about ABC Wednesday which you can listen to here. I am on half way through the programme, 33 minutes 45 seconds into the broadcast. I talk about various recipes and ofcourse ABC gets a mention!

Our Godson has his own radio programme on a local radio station, each Tuesday at 1pm. You can listen to it via this link!

Continuing with my cooking challenge this week I am cooking a traditional lancashire hotpot! A new recipe for me.

 

Ingredients

* 100g dripping or butter
* 900g stewing lamb , cut into large chunks
* 2 medium onions , chopped
* 4 carrots , peeled and sliced
* 25g plain flour
* 2 tsp Worcestershire sauce
* 500ml lamb or chicken stock
* 2 bay leaves
* 900g potatoes , peeled and sliced


1. Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate.
2. Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
3. Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.